Creamy-Coconut-Red-Lentil-Curry-3

Creamy coconut red lentil curry

  • Serves 6-8
  • Prep time: 5 mins | Cooking time: 30 mins

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

  • 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

  1. 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.

  2. Add the lentils and vegetable stock, then stir to combine and bring to a simmer.

  3. 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.

  4. 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.