Renee Clerkin
Dietitian | Nutritionist
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Red Lentil Coconut Curry
PREP TIME: 10-15 minutes
COOK TIME: 30 minutes
SERVES: 4
INGREDIENTS
1 tablespoon oil, such as coconut oil
1 red onion, chopped
5 cloves garlic, minced
1 tablespoon chopped ginger
3 tablespoons curry powder
1/2 teaspoon each: turmeric, cinnamon, ground cumin, coriander, red pepper flakes
1.5 cups red lentils
3 cups vegetable broth
1 cup coconut milk
4 carrots, peeled and thinly sliced (about 1.5 cups)
1 medium cauliflower, chopped or 4 cups cauliflower florets
2 cups cherry tomatoes, sliced
Sea salt and pepper, to taste
Cilantro to garnish (optional)
DIRECTIONS
1

Heat oil in a large saucepan over medium heat. Cook onion, stirring occasionally for 5 minutes or until translucent and soft. Add in garlic and ginger and cook for another 2 minutes stirring occasionally. Add in spices and lentils and stir until everything is well coated with the spices, about 30 seconds.

2

Stir in vegetable broth and coconut milk and bring to a boil. Reduce heat to a simmer, cover, stirring occasionally for 10 minutes. Lentils will cook and start to thicken the sauce.

3

Add carrots, cauliflower, tomatoes, salt and pepper, and cook covered for 10-15 minutes until vegetables are cooked through.

4

Garnish with cilantro and serve with whole grain rice or naan bread