Red Lentil Coconut Curry
- Total time30 min
- Hands-on10 min
- DifficultyEasy
- CostModerate
- per serving410 kcal
VeganGluten-freeDairy-freeHalal
Steps
-
Cook the onion, garlic and grated ginger in the oil.
5 min timer -
Toast the spices for 30 seconds, then add the rinsed lentils.
1 min timer -
Add tomatoes, coconut milk and broth. Simmer, stirring now and then.
20 min timer -
Stir in the spinach off the heat and adjust the salt.
Chef’s tip
Keeps 4 days in the fridge and freezes well.
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Nutrition
- Calories
- 410 kcal
- Protein
- 18 g
- Carbs
- 52 g
- Fat
- 15 g
Per serving, approximate values.
Allergens
None of the main allergens we track.
Always check the labels of the products you buy.
Missing an ingredient?
Swaps that work, and what they change.
Coconut milk
- Heavy creamDifferent tasteMore neutral, contains dairy.
