Try this Lentil Coconut Curry recipe, or contribute your own.
Suggest a better descriptionCoconut Milk
1. Blend 3 cups of shredded coconut with 6 cups of water over high heat for a couple of minutes.
2. Use a nut milk bag, cheesecloth, or a tea towel draped over a mesh strainer to strain the milk.
3. Squeeze the bag to make sure you extract all of the milk.
For the Curry
1. Heat garlic and onion in a pot (with coconut oil if you like). Add curry powder and mix for a couple of seconds.
2. Add lentils to the pot and combine with onion and spices.
3. Add coconut milk to the pot and bring to the boil. Once boiling, reduce to simmer for about 20 minutes.
4. Add the rest of the vegetables and continue to simmer for another 20 minutes, or until veggies and lentils are cooked. Lentils should be soft, but still retain their shape.
5. Serve topped with fresh coriander.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1578g) | ||
Recipe Makes: Servings | ||
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Calories: 1507 | ||
Calories from Fat: 744 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.7g | 110 % | |
Saturated Fat 71.7g | 359 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 349.4mg | 12 % | |
Potassium 5084.1mg | 134 % | |
Total Carbohydrate 185.3g | 54 % | |
Dietary Fiber 48.8g | 195 % | |
Sugars, other 136.5g | ||
Protein 28.9g | 41 % | |
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. |
Calories per serving: 1507
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