2 tbsp coconut oil
1 yellow onion- diced into small cubes
2-3 cloves garlic- chopped
1 tbsp freshly ground ginger root
1 teaspoon curry powder
1 cup red lentils- rinsed
1 Can coconut milk
Few tablespoons Coconut cream (optional)
1.5 cups water
Salt
Basmati rice
1/2 teaspoon turmeric (optional)
2 tabslepsoons coconut oil
1 yellow onion chopped
1 tablespoon fresh ginger grated
2 cloves garlic grated
1 teaspoon curry powder
1 cup red lentils rinsed
1 can coconut milk
1 can water
Cilantro garnish
Rice for serving
Cut the onion
Chop garlic
Grate the garlic
Add the coconut oil to the pot- once melted add onion.
Saute a couple minutes.
Add the fresh ginger and garlic and curry powder. (Turmeric powder optional)
Saute on low for about 3 minutes.
Then add can of coconut milk (and optional coconut cream).
Add the water
Bring to a boil,
Cover and cook for 20 or until lentils are done.
Serve with rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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