Main
Creamy Coconut Lentil Curry
40 minServes 4Nutri-Score B€
B
40 min
40 minCreamy Coconut Lentil Curry
what you need
Ingredients
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
ginger (grated)Produce20 g
olive oil (for frying)Pantry15 ml
tomato pastePantry30 g
curry powderSpices8 g
ground cuminSpices3 g- smoked paprikaSpices3 g
red lentils (rinsed)Pantry250 g- coconut milk (full fat, canned)Pantry400 ml
- vegetable stockPantry400 ml
salt (to taste)Spices5 g- naan bread (warmed, for serving)Bakery4 pieces
per serving
Nutrition
481kcal
- Carbs
- 51 g
- Proteins
- 16 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Stovetop
step by step
Method
- Step 1
Sauté the aromatics
- Heat the olive oil in a pan over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and ginger and cook until fragrant.
- Step 2
Bloom the spices
- Add the tomato paste, curry powder, cumin and smoked paprika.
- Stir and cook until the paste darkens slightly and the spices smell fragrant.
- Step 3
Simmer the lentils
- Add the rinsed lentils, coconut milk and vegetable stock.
- Season with salt and bring to a gentle simmer.
- Cook, stirring occasionally, until the lentils are tender and the sauce has thickened.
- Step 4
Serve
- Taste and adjust the salt.
- Serve hot with warm naan bread.