High Protein Lentil Curry
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp coconut oil
- 2 onions, thinly sliced
- 10 g garlic, pressed
- 10 g ginger, pressed
- 200 g red lentils, rinsed
- 500 ml vegetable stock
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp garam masala
- 400 g chopped tomatoes
- 400 ml light coconut milk
Method
- Heat up the coconut oil in a big pan. Add the onions and let them cook slowly until soft and golden. No rushing—good things take time.
- Next, throw in the garlic and ginger. Let them work their magic for a couple of minutes until your kitchen smells like a spice market.
- Now, it’s time for the lentils, stock, chopped tomatoes, coconut milk, and all those glorious spices. Stir it all together like you’re casting a delicious spell.
- Turn the heat down, pop the lid on, and let it simmer for 30 minutes. Give it a stir every now and then so the lentils don’t stick and sulk.
- After 30 minutes, take off the lid and let it thicken up for another 15 minutes. This is when the magic happens—the sauce gets creamy, the flavours deepen, and your stomach starts growling.
- Serve with rice, naan, or just a big spoon.