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Vegetarian

Lentil Coconut Curry

Intensely flavored with a blend of anti-inflammatory spices including turmeric, cinnamon, ginger and garlic, this fragrant curry with healing powers will warm you up from the inside out.

Servings
4
Prep Time
20 min
Duration
45 min

Ingredients

  • 1 tbsp coconut oil
  • 1 white onion, diced
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tbsp each ground coriander, cumin and turmeric
  • ½ tsp each ground black pepper, sea salt and ground cinnamon
  • ¼ tsp ground cardamom
  • 1 carrot, peeled and diced
  • 2 cups red lentils, rinsed
  • 3 cups low-sodium vegetable broth
  • 1 13.5-oz BPA-free can full-fat coconut milk
  • 1 cup frozen peas
  • chopped fresh cilantro, for serving
  • lemon wedges, for serving

Preparation

  1. In a large pot on medium, heat oil. Add onion and sauté until translucent, 5 minutes.
  2. Stir in ginger and garlic; sauté 1 minute. Add coriander, cumin, turmeric, pepper, salt, cinnamon and cardamom; sauté until fragrant, 1 minute.
  3. Add carrot, lentils, broth and coconut milk; bring to a boil. Reduce heat and simmer, covered, 20 minutes. Stir in peas and cook 5 minutes more.
  4. To serve, divide curry among bowls. Sprinkle with cilantro and serve with lemon wedges.

NOTE: If following our Meal Plan, refrigerate leftover curry in a covered container; reheat and add fresh garnishes when called for.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 639
  • Carbohydrate Content 78 g
  • Cholesterol Content 0 mg
  • Fat Content 27 g
  • Fiber Content 15 g
  • Protein Content 28 g
  • Saturated Fat Content 21 g
  • Sodium Content 409 mg
  • Sugar Content 5 g