Lentil Coconut Curry

Get ready to embark on a flavor adventure with this Lentil Coconut Curry! It’s like a warm hug for your taste buds, combining creamy coconut milk with protein-packed lentils and chickpeas. Don’t let the ingredient list intimidate you – this one-pot wonder is easier to whip up than pronouncing “Worcestershire sauce.” In just 30 minutes, you’ll be feeling like a curry connoisseur. Who knew being this fancy could be so simple?

Cooking Tip

Serve with rice or roasted veggies. Add chili powder, red pepper flakes, or cayenne for a little spice

Yield4-6 servings

Perfect forOne-pot, Quick & easy

Dietary preferencesDairy Free, Diabetes Friendly, Gluten Free, Vegan, Vegetarian

Ingredients

1/2 tbsp oil
1 small onion, diced
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
1 tbsp curry powder
1 tsp cumin
1 cup red lentils, rinsed
2 cups vegetable broth
1 cup chickpeas
1/2 can diced tomatoes
1 cup coconut milk
pinch of cinnamon
1/2 cup spinach, packed

Directions

Heat oil in a saute pan over medium heat. Add onion and garlic. Season with salt and pepper. Saute for 3 minutes.
Add the curry powder and cumin. Toast the spices for 1 minute.
Add broth, lentils, and diced tomatoes. Raise the heat to bring to a boil, then reduce heat and simmer for 10-15 minutes until lentils are tender.
Add coconut milk, chickpeas, and cinnamon. Cook uncovered for 5 minutes until heated through.
Stir in spinach and remove from heat.

Nutrition facts (per serving)

300Calories

12 Total Fat (g)

7.7Saturated Fat (g)

490Sodium (mg)

39Carbs (g)

8 Dietary Fiber (g)

13Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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