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.
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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
- In a large pot on medium, heat oil. Add onion and sauté until translucent, 5 minutes.
- Stir in ginger and garlic; sauté 1 minute. Add coriander, cumin, turmeric, pepper, salt, cinnamon and cardamom; sauté until fragrant, 1 minute.
- 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.
- 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