Coconut Lentil Curry

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Serves: 8

Prep: 10 mins

Cook: 35 mins

Protein packed, creamy, aromatic, deliciousness.

Ingredients

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

Rinse lentils until water runs clear.
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.
When ready to serve, garnish with chopped coriander and lime wedges.

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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