Recipes of Stacey Hendriks

Nutritionist · ABN: 92511714336

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

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Creamy Coconut Lentil Curry

Monday, February 18, 2019
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Total time
1 hour and 45 minutes
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Preparation time
30 minutes
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Portions
6

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.

Ingredients
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
Preparation
1.
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.
2.
Pour the can of crushed tomatoes and add the ginger, turmeric, salt. Stir well and cook for a few minutes.
3.
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.
4.
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