Easy Coconut Lentil Curry

Easy to cook but truly nutritious!

The creamy texture and eastern scents are irresistible.

This is definitely one of our favorites!

Great for dinner at home or for lunch on the go.

We are always looking forward to making a big batch of this lentil curry. Simply, we don’t get tired of eating it for quite a while.

Whole plant foods without processed oils and sugars, as usual.

Protein and mineral-rich lentils and healthy brown rice, this meal is tasty, satiating and healthy all at once!

Optimized for Great Health and Weight

Well, it’s a whole plant food meal.

Without heavily processed ingredients, this is a curry that is your best friend on your health journey or in the battle with the extra weight.

Lentils are a great source of plant proteins and healthy complex carbohydrates. They are also abundant in zinc, copper, and iron that keeps your brain healthy and sharp.

Brown rice is rich in complex starch which is also slow to digest, keeps you full for longer and prevents overeating.

The garlic is rich in the organosulfur compounds and flavonoids to prevent disease and keep you trim while the turmeric and ginger are one of the most powerful immune system boosters.

The cumin, coriander, fresh black pepper, and parsley are also superabundant in antioxidants and micronutrients. They help you detoxify and satisfy your hunger better and suppress your appetite.

All in all, you get healthier and trimmer with this curry. 

And you enjoy yourself in the process so much!

Prep time: 5 min
Cook time: 15-20 min
Yield: 2-3 servings

Ingredients

  • 2 cups (200 gr) lentils, soaked
  • 1 cup brown rice, soaked
  • 2 cloves garlic, pressed
  • 1 large tomato, chopped
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp ginger
  • ½ (14-ounce) can (200 ml) coconut milk
  • several twists freshly ground black pepper
  • salt to taste
  • ¼ bunch of parsley, chopped

Directions

  1. Soak the lentils and rice overnight to activate their enzymes and make them both easier to digest and faster to cook.
  2. Boil the rice in 3 cups of fresh water. Season with salt and black pepper. Leave it aside covered until the water is soaked completely.
  3. Put the pressed garlic, cumin and coriander in a pot with ½ cup of water, cook for 3-5 min.
  4. Add the tomatoes, lentils, turmeric, ginger, salt and 1 cup of water. Cook for about 15 min or until the lentils are ready.
  5. Add the coconut milk and stir well.
  6. Serve the creamy lentils curry with rice, sprinkle with chopped parsley and enjoy!

Notes

  • The consistency of the coconut curry should be thick so you need to cook with less water.
  • If necessary, you can always thicken it with 2-3 tablespoons of ground flax seeds.
  • When soaked, lentils are usually faster to cook (for about 10-15 min).

 

Yield: 2-3 Servings

Easy Coconut Lentil Curry

Easy Coconut Lentil Curry

Easy to cook but truly nutritious!

The creamy texture and eastern scents are irresistible.

Great for dinner at home or for lunch on the go.

Whole plant foods without processed oils and sugars, as usual.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 cups lentils, soaked
  • 1 cup brown rice, soaked
  • 2 cloves garlic, pressed
  • 1 large tomato, chopped
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp ginger
  • 200 ml coconut milk (½ (14-ounce) can)
  • several twists freshly ground black pepper
  • salt to taste
  • ¼ bunch of parsley, chopped

Instructions

  1. Soak the lentils and rice overnight to activate their enzymes and make them both easier to digest and faster to cook.
  2. Boil the rice in 3 cups of fresh water. Season with salt and black
    pepper. Leave it aside covered until the water is soaked completely.
  3. Put the pressed garlic, cumin and coriander in a pot with ½ cup of water, cook for 3-5 min.
  4. Add the tomatoes, lentils, turmeric, ginger, salt and 1 cup of water. Cook for about 15 min or until the lentils are ready.
  5. Add the coconut milk and stir well.
  6. Serve the creamy lentils curry with rice, sprinkle with chopped parsley and enjoy!

Notes

  • The consistency of the coconut curry should be thick so you need to cook with less water.
  • If necessary, you can always thicken it with 2-3 tablespoons of ground flax seeds.
  • When soaked, lentils are usually faster to cook (for about 10-15 min).

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