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Easy Creamy Coconut Lentil Curry

Venelina Dove M.D.
This coconut lentil curry is creamy, hearty, nourishing, and full of flavor!
It is also plant-based, whole food, oil-free, can be made gluten-free.
This is one truly healthy and easy recipe that is packed with plant protein and fiber.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine European
Servings 3
Calories 543 kcal

Ingredients
 
 

For the garnish

Instructions
 

  • Combine the couscous and water in a saucepan. Bring to a boil and cook for about 10 mins. Leave it aside covered until the water is soaked completely.
  • Meanwhile, put the pressed garlic, cumin, and coriander in a pot with a half cup of water. Saute for 3-5 mins.
  • Add the chopped tomatoes, lentils, turmeric, ginger, salt, black pepper, and water. Cook for about 20 mins or until the lentils are ready.
  • Then, add the coconut milk to the meal. Stir well and let simmer for another 5-10 mins until it thickens.
  • Enjoy this creamy lentil curry served with boiled couscous!

Notes

  • Add more or less water to the coconut curry to the desired thickness.
  • If you are gluten-free make this creamy coconut lentil curry with cooked rice, mashed potatoes, or quinoa.
  • Optional: Soak the lentils overnight to activate their enzymes. Thus they become easier to digest and faster to cook (usually when soaked lentils cook for about 15 mins).

Nutrition

Serving: 1gCalories: 543kcalCarbohydrates: 89gProtein: 23gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 2gSodium: 408mgFiber: 23gSugar: 19g