Easy Vegan Creamy Coconut Lentils

Name: Easy Vegan Creamy Coconut Lentils
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)

6 steps

This looks like a perfect dish! What do you think about this? Would you try this delicious dish recipe? Easy Vegan Creamy Coconut Lentils

Updated at: Thu, 17 Aug 2023 03:13:32 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories1655 kcal (83%)

Total Fat95 g (136%)

Carbs164.3 g (63%)

Sugars17.5 g (19%)

Protein58.9 g (118%)

Sodium325 mg (16%)

Fiber29 g (104%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 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

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

Step 2

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

Step 3

3. Add in all the spices, stir and cook for a further minute.

Step 4

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 5

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

Step 6

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

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