Creamy coconut lentils + rice

Name: Creamy coconut lentils + rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1-2 tbsp olive oil or coconut oil; 1 cup red split lentils; 1 white onion, chopped; 4 cloves garlic, crushed; 1 tin full-fat coconut milk (400ml); 3 tsp curry powder; 1 1/2 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp cumin; Pinch cayenne pepper (optional); 3 tbsp tomato puree; 2 tsp brown sugar; Large pinch salt; Fresh coriander – to garnish (optional); Lime juice (optional); Cooked basmati rice (to serve)

4 steps

Prep:10minCook:20min

Serve with cooked basmati rice, fresh coriander, mango chutney and enjoy!

Updated at: Sun, 18 Feb 2024 09:16:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories412.7 kcal (21%)

Total Fat23.7 g (34%)

Carbs40.7 g (16%)

Sugars4.7 g (5%)

Protein14.7 g (29%)

Sodium80.8 mg (4%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

or coconut oil

1 cupred split lentils

400mltin full-fat coconut milk

3 tspcurry powder

1 ½ tspgaram masala

½ tspturmeric

½ tspcumin

cayenne pepper

optional

3 Tbsptomato puree

Instructions

Step 1

Boil the lentils for around 10 minutes until tender. Once cooked, drain and set aside.

Step 2

In the meantime, heat up the coconut oil in a large pan over a medium-high heat. Once hot, add in the chopped onion and garlic and sauté for approximately 5 minutes.

Step 3

Add in all the spices, stir and cook for a further minute. Pour in the coconut milk, tomato puree, sugar and salt. Stir and bring to a boil, before reducing the heat and simmering for 5-10 minutes.

Step 4

Mix in the lentils and continue to cook for a further 5-10 minutes. Taste and add more salt if needed.

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