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Coconut Lentil Curry

  • 8 Serves
  • 10 minutes
  • 35 minutes

Protein packed, creamy, aromatic, deliciousness.



8 Serves*
2 cups dried red split lentils
1/2 tsp mustard seeds
8 curry leaves
1 onion, grated
1 tsp ginger, grated
1 tsp garlic, crushed
1 tsp turmeric
1 tsp cumin
1 long red chilli, chopped
4 cups water/stock
3 tomatoes, chopped
1/4 cup light coconut milk
1 lime, cut into wedges
2 tbsp coriander, chopped
extra virgin olive oil, for cooking
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Rinse lentils until water runs clear.
  2. Heat a drizzle of olive oil in a pot over medium heat, fry curry leaves and mustard seeds for 2-3 minutes or until seeds are popping. Add the onion, garlic, ginger, chilli, cumin and turmeric until fragrant. Then add the tomatoes, lentils, 3½ cups of water/stock and let it simmer for 10-15 minutes or until the lentils are cooked through. Add coconut milk, the other half cup of water/stock, stir to combine and let it simmer for another 5-10 minutes. Season to taste.
  3. When ready to serve, garnish with chopped coriander and lime wedges.

More about this recipe

Nutrition per serving
Calories 195.9kcal/819.64kj
Total Fat 1.43g
Carbs 35.09g
Sugars 3.03g
Protein 12.69g
Sodium 9.73mg
Fibre 6.3g

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