25 min · 1 serving · @Munching with Mariyah
Spicy Red Lentil Curry
A comforting bowl of creamy red lentils simmered in warming spices and coconut milk for a bold, spicy kick.
Nutrition per serving
- 420 kcal
- 18 g protein
- 52 g carbs
- 16 g fat
Ingredients
- 95 g red lentils, rinsed
- 1 tbsp coconut oil
- 40 g onion, diced
- 1 clove garlic, minced
- 1 tsp ginger, grated
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp red chili powder
- ¼ tsp garam masala
- 90 g diced tomatoes
- 180 ml vegetable broth
- 80 ml coconut milk
- 1 tbsp cilantro, chopped
- salt to taste
Steps
- Heat coconut oil in a pot over medium heat and sauté onion until soft.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in cumin, turmeric, chili powder, and garam masala, cooking briefly to toast spices.
- Add diced tomatoes and cook until softened.
- Stir in red lentils and vegetable broth, bring to a boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally, until lentils are tender.
- Pour in coconut milk and simmer 2 more minutes.
- Season with salt, garnish with cilantro, and serve warm.
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