Creamy coconut red lentil curry
Cosy up with a bowl of this creamy coconut red lentil curry. It’s full of flavour and ever so satisfying. Serve on a bed of rice or your favourite bread with a drizzle of non-dairy yoghurt and coriander for a comforting vegan dinner option.
Ingredients
Method
Ingredients
- 2 onions, finely diced
- 4 garlic cloves, minced
- 1 Tbsp minced ginger
- 1 ½ tsp cumin
- 1 ½ tsp paprika
- 1 ½ Tbsp curry powder
- 500g dried split red lentils, rinsed
- 1.25L vegetable stock
- 1 can (400g) coconut milk
- 1 lime
Method
- In a large saucepan, sauté the onion, garlic and ginger with a drizzle of olive oil for a few minutes or until translucent. Stir through the cumin, paprika and curry powder and cook for a minute or until fragrant.
- Add the lentils and vegetable stock, then stir to combine and bring to a simmer.
- Cover and cook for around 10 minutes or until most of the stock has absorbed into the lentils. Stir through the coconut milk and simmer for around 5-10 minutes or until the lentils are tender.
- Season to taste with salt, pepper, a pinch of sugar if desired and the juice of a lime.
Top tip: Stir in a can of diced tomatoes in with the coconut milk and cook for an extra 10 -15 minutes for a luxuriously rich red lentil curry. Add extra nutrition with a bag of baby spinach mixed in just before seasoning.