From Minimalist Baker
Spicy Red Lentil Curry
- Time
- 30 min
- Makes
- 3
- Ingredients
- 16
12 things you may not have.
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Ingredients
- 2 Tbsp coconut oil
- 3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp))
- 1 tsp minced ginger
- 1/2 cup diced carrots
- 3 Tbsp red curry paste
- 1 6-ounce can tomato paste ((a 6-ounce can yields ~1/2 cup))
- 2 cups low-sodium vegetable broth (DIY or store-bought)
- 1 cup water
- 2/3 cup dry red lentils ((thoroughly rinsed in cold water + drained))
- 1-2 Tbsp coconut sugar ((or maple syrup))
- 1/2 tsp ground turmeric ((plus more to taste))
- 1/3 cup light coconut milk ((optional))
- Cooked brown rice (I love this method)
- Pita or naan ((omit if gluten free // check for vegan friendliness))
- Pickled red onion*
- Fresh chopped cilantro
Nutrition · per serving
- Calories
- 402 kcal
- Fat
- 16.4 g
- Fiber
- 15.9 g
- Sugar
- 13.2 g
- Sodium
- 1340 mg
- Protein
- 17.5 g
- Carbohydrate
- 48 g
- Saturated fat
- 10.9 g
As published by Minimalist Baker.
The method
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