Lentil curry


Total time: 1hr
Preparation Time: 60m

Servings
For 4 people


Author

Fanny - fannythefoodie


Nutritional Information

Contains 195 Kcal, 10g Protein, 29g Carbohydrates, 3g Fat


Ingredients

  • Curry
  • 1 tbsp coconut oil
  • 1 tsp cumin
  • 1 tbsp garam masala
  • 1 tsp cardamom pods
  • 1 tsp ground coriander seeds
  • 1 tsp turmeric
  • 1 tsp ginger, finely grated
  • 2 garlic clove, finely chopped
  • 2 bay leaf
  • 1 onions, finely chopped
  • 1 tbsp tomato puree
  • 2 carrots, diced
  • 200 g waxy potatoes, diced
  • 100 g red lentils
  • 400 g chopped tomatoes
  • 3 dl water
  • 0.5 lemons, use only the juice
  • 100 g baby spinach
  • 3 tbsp coconut milk
  • 1.5 tsp salt
  • Garnish
  • 2 tbsp coconut milk
  • 0.5 bunch coriander, roughly chopped

View these products

Instructions

  • Curry

    Heat the coconut oil in a pan, toast the cumin and cardamom until the aroma is released. Add the garam masala, coriander, turmeric, ginger, garlic and onion, sauté for approx. 3 mins. Add the tomato puree, bay leaf, carrots and potatoes, cook briefly. Add the lentils and tomatoes, pour in the lemon juice and water. Bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. Add the spinach, simmer for a further 5 mins. Stir in the coconut milk, season with salt.
  • Garnish

    Plate up the curry, garnish with coconut milk and coriander.
  • Serve with:

    Basmati rice.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home