Spicy Coconut Curry Lentils
Spicy Coconut Curry Lentils! These lentils are the perfect quick weeknight meal. Curried lentils in a tomato coconut sauce, ready in just 30 minutes! Vegan and Gluten-free.
Equipment
Ingredients
- 2 tablespoons coconut oil, or other oil
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped
- 1 cup chopped carrots
- 1 cup chopped sweet potatoes, about 1 small potato
- 2 tablespoons curry powder, I used a hot curry powder from Penzey's
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper, or less, depending on what spice level you want
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper
- 2 cups cooked brown lentils
- 1 15 ounce can tomato sauce
- 1 cup canned coconut milk
- cilantro, for garnish
- basmati rice, for serving
Instructions
- Heat the oil over medium heat in a large saucepan.
- Add the onions, jalapenos, carrots and sweet potatoes and cook until vegetables are just soft, about 8-9 minutes.
- Add in the spices and cook another minute until fragrant.
- Add in the lentils, tomato sauce and coconut milk and simmer over medium-low heat for 5-10 minutes until thickened and sweet potatoes are cooked through.
- Garnish with cilantro and serve over rice, if desired.
Nutrition
Serving: 1servingCalories: 378kcalCarbohydrates: 38gProtein: 12gFat: 22gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 56mgPotassium: 845mgFiber: 13gSugar: 8gVitamin A: 10244IUVitamin C: 13mgCalcium: 71mgIron: 6mg