Creamy Lentil Curry

This luxurious lentil curry will make your ears perk up when you hear the word curry and instantly transport you back to the time you made this for friends or family and everyone began calling you their new favorite chef!

Cooking Tip

When the lentils are simmering, don't be afraid to add a couple of tablespoons of broth or even water if the lentils seem thirsty! Serve this dish with some fluffy rice, naan, or roti.

Yield4 servings

Serving size1.50 cups

Perfect forOne-pot

Ingredients

1 tbsp vegetable or coconut oil
4 cloves of garlic, minced
2 inch piece of ginger, peeled and grated
2 tbsp curry powder
1 tsp chili powder
salt and pepper to taste
1 cup red lentils
2 cups vegetable broth
1 can crushed tomatoes
1 can coconut milk
1/2 lemon, juiced
1/2 cup fresh cilantro, chopped

Directions

Rinse the lentils in cold water until the water runs clear then heat a deep skillet or large sauce pan over medium-high heat and add the oil, once shimmering add the garlic and ginger stirring frequently for about two minutes.
Add the curry powder, salt, black pepper and chili powder, cooking for 30-60 seconds until fragrant. Pour in the vegetable broth and use a spatula to scrape the bottom of the pan getting all of the delicious fond that we created in the last few steps. Add the lentils and can of crushed tomatoes.
Mix all the ingredients well and simmer with a lid on the pan for 20-25 minutes or until the lentils are cooked through and have softened. Remove the lid and stir in the coconut milk along with salt and pepper to taste. Continue to cook another 5-8 minutes on low until the curry is thick and creamy.
Remove from heat and then stir in lemon juice and cilantro. For a puree style, you can toss this in a blender or mash with a potato masher.

Nutrition facts (per serving)

517Calories

32.0 Total Fat (g)

22.0Saturated Fat (g)

164.0Sodium (mg)

45.0Carbs (g)

19.0 Dietary Fiber (g)

19.0Protein (g)

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