Spicy Red Lentil Coconut Curry
Hubby and I LOVE lentils, so lentil curries are often on heavy rotation in our house! Lentils are low in calories, rich in iron and an excellent source of protein! This spicy, creamy and delicious curry is also vegan!
Spicy Red Lentil Coconut Curry
Ingredients
- Extra virgin olive oil
- 1 onion, finely chopped
- 2-3 small yellow potatoes, cut in small cubes
- 1 tbsp fresh ginger, minced
- 2 garlic cloves, minced
- 1-2 spicy chili peppers, crushed
- 1 cup cup red lentils (soaked in water for 20 min and drained)
- 1 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp turmeric
- 1 tsp ground ginger spice
- 1 can (28 oz) whole Italian tomatoes
- Salt to taste
- 4 cups water
- 1 can coconut milk
- Cilantro for garnishing (optional)
Instructions
- Preheat oven to 375 F.
- In a large Dutch Oven, I’m using my 5 Qt oval Creuset, over medium-low heat, drizzle enough olive oil to cover the bottom. Add the onions and sauté until softened.
- Add the potatoes, and sauté for about 5 minutes.
- Stir in the fresh ginger, garlic and reduce heat to low.
- Add spicy peppers, lentils and ground spices (coriander, cumin, turmeric and ginger). Stir until lentils are well coated.
- Add the can of tomatoes and 4 cups water. Raise heat to bring to a boil, put the cover on and pop it in the oven for 50-60 min.
- After 30 min, give the lentils a good stir, add the coconut milk and salt to taste. Continue baking for the remaining 20-30 min until the lentils have thickened. If too soupy, cook for a little bit longer.
- When lentils have reached desired consistency, serve on a bed of basmati rice garnished with fresh cilantro, or enjoy with naan bread Bon appétit!
