Asian

Creamy Coconut Lentil Curry is for Soup.

Creamy Coconut Lentil Curry takes 45 minutes to prepare.

Creamy Coconut Lentil Curry takes 45 minutes to cook.

Creamy Coconut Lentil Curry makes 6 servings.

The ingredients for Creamy Coconut Lentil Curry are:

2 tbsp Coconut Oil
1 tbsp Cumin seed
1 tbsp Coriander seed
10 clove Garlic
2 can Canned Tomatoes
6 tsp Ginger Root
3 tsp ground tumeric (by INSPIREDBYCHJ)
2 tsp Salt
1 cup Lentils
1 tsp Pepper, red or cayenne
2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
100 grams Cilantro, raw
4 cup uncle bens original converted long grain white rice

Here is how you make Creamy Coconut Lentil Curry:

Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.Serving Size: 6 Number of Servings: 6Recipe submitted by SparkPeople user GINGER.ELLIS.

The nutritional information for Creamy Coconut Lentil Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 362.9

• Total Fat: 19.3 g
• Cholesterol: 0.0 mg
• Sodium: 880.3 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 4.3 g
• Protein: 8.2 g

Creamy Coconut Lentil Curry is Asian cuisine.

The dietary needs meet for Creamy Coconut Lentil Curry is Vegan