Vegan coconut curried lentils
Jolinda HackettÂ
Nutritional Guidelines (per serving) | |
---|---|
315 | Calories |
12g | Fat |
39g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 315 |
% Daily Value* | |
Total Fat 12g | 16% |
Saturated Fat 10g | 49% |
Cholesterol 0mg | 0% |
Sodium 631mg | 27% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 8g | 30% |
Protein 16g | |
Calcium 68mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Inspired by more traditional Indian vegetarian curried lentils or dahl, this simple homemade lentil dish adds coconut milk for a deeply flavorful meal. You might find that a chopped sweet potato or perhaps some fresh tomatoes would add a bit more texture to liven up these lentils if you'd like.
Serve your curried lentils with rice or another whole grain. A coconut Jasmine rice or a fluffy couscous might be nice.
This recipe is vegetarian, vegan and gluten-free.
Ingredients
- ½ large onion, chopped
- 1 tbsp oil
- 1 tbsp curry powder
- 1 tsp cumin
- 2 whole cloves
- 3 cups water or vegetable broth
- 1 cup lentils
- 3/4 cup coconut milk
- Salt, to taste
- Optional: red pepper flakes, to taste
Steps to Make It
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In a large saute pan or medium stockpot, heat onion in oil for 3 to 5 minutes, until onions are soft. Add spices (curry powder, cumin, and cloves) and heat for another minute, stirring to prevent spices from burning.
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Reduce heat to medium-low, and add water or vegetable broth and lentils. Cover and cook until lentils are soft, about 10-15 minutes, stirring occasionally.
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Uncover and stir in coconut milk, cooking just until well heated through. Season with salt and red pepper flakes, and adjust other seasonings to taste.
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Serve your coconut curried lentils paired with rice or another whole grain for a simple vegetarian and vegan Indian-inspired meal.