Lentil & Coconut Curry
Lentils are packed with nutritional benefits, are low in fat and provide a plant based protein for vegans and vegetarians and meat reducing folk (because we all know that is better for the planet)
Here are just a few reasons why you should bring lentils into the culinary fold:
- They are versatile. Easy to blend into soups, make into bakes, curry and stew.
- They are cheap!
- Lentils are a good source of dietary fibre (soluble and insoluble) making them great for digestive function and weight maintenance as they certainly fill you up.
- They can help lower cholesterol and are good for the heart.
- Lentils provide plenty of iron for energy.
- They are virtually fat free.
- Lentils Manage blood sugar with no spikes in sugar levels in the body.
- They contain magnesium, folate, potassium and vitamin B6.
- As we mentioned lentils are a good source of plant protein.
On to the curry...…
- 300g lentils (red or yellow)
- 2 tbsp. coconut oil.
- 1 tbsp. cumin seeds.
- 1 tbsp. coriander seeds.
- 2 cloves of garlic finely chopped.
- 1 tin of tomatoes
- 1 tbsp. turmeric powder.
- A thumb sized piece of chopped ginger.
- 1 small red chilli.
- 1 can of coconut milk.
- 4 large fresh tomatoes chopped.
- A bunch of coriander.
- Heat the coconut oil and fry the cumin and coriander seeds until brown (40 seconds)
- Add the garlic cloves and cook for a further 2 minutes until brown.
- Add the lentils and stir through.
- Add the tin of tomatoes. turmeric and ginger.
- Fill your tomato tin 2-3 times and add to the curry. Stir and simmer for 40 minutes or until your lentils are cooked.
- Remember to check the dish every now and then as lentils can quickly absorb the liquid and stick to the bottom of the pan. You will need to add more water as necessary.
- Once soft add the tin of coconut milk and fresh tomatoes.
- Simmer to thicken (around 10-15 minutes).
- Stir in the fresh coriander and serve.