Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.


Creamy Coconut Lentil Curry

Monday, February 18, 2019
Total time
1 hour and 45 minutes
Preparation time
30 minutes

This hearty, fragrant and healthy lentil curry in a creamy coconut milk sauce is naturally vegan and gluten free. Serve with a side of white rice spiced with cardamom.

or2 tablespoons of oil, olive, (27 g)
or1 large onions, chopped (150 g)
or3 large carrots, sliced (216 g)
or1 whole tsp of , cumin seed (2 g)
or1 tsp of , coriander seed (2 g)
or1 clove of garlic, raw (3 g)
or800 grams (2 tins) of tomatoes, crushed,
or2 tbsps of , ginger, ground (10 g)
or1 tsp of , turmeric, ground (3 g)
or1 tsp of , curry powder (2 g)
or200 grams of lentils, canned, drained, washed
or425 grams (1 tin) , coconut milk,
or3 Cups of water
Heat olive oil in a large pot over medium-high heat. Add the onion, carrots, and cook until slightly golden. Add the cumin and coriander seeds and cook for 1 more minute, stirring often. Add the garlic and cook for 1 last minute.
Pour the can of crushed tomatoes and add the ginger, turmeric, salt. Stir well and cook for a few minutes.
Add the lentils, 3 cups of water, and bring to boil. Reduce the heat to low, cover the pot and let simmer for about 40-45 minutes stirring occasionally, until lentils are soft and carrots cooked through. Add a little bit of water if the preparation becomes too dry.
Once cooked through, add the coconut milk and bring the pot back to a simmer for a few minutes. Serve immediately, with white rice and fresh coriander.
Nutritional information
Per 100 gPer portion (323 g)% DRI
Energy116 kcal375 kcal19 %
Fat6 g21 g32 %
Fatty acids, total saturated4 g14 g71 %
Cholesterol0 mg0 mg0 %
Sodium89 mg288 mg12 %
Carbohydrate13 g41 g14 %
Sugars3 g9 gremove
Fiber3 g8 g33 %
Protein4 g13 gremove