Skinny Spatula · by Alice★ 5.0 (4)
Coconut Red Lentil Curry
NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 48%
CARBS 77G52% OF CAL
18G FIBER18G SUGAR41G OTHER
FAT 24G37% OF CAL
16G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant, creamy curry made with red lentils and chickpeas simmered in coconut milk with warm spices. Light enough for weeknight dinners and substantial enough for meal prep.
mainindiancurrybeans🍲 stockpot🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Skinny Spatula →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil
- 1 medium onion (finely diced)
- 2 large garlic cloves (finely chopped)
- 1 tablespoon fresh ginger (finely chopped)
- 1 small fresh red chili (finely chopped)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 cup red lentils
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 cups vegetable stock
- 1 cup coconut milk (plus a bit extra for serving)
- 1 tablespoon maple syrup
- 2 tablespoons ground almonds
- 1 can (14 oz / 400 g) chickpeas (drained and rinsed)
- Salt and freshly ground black pepper to taste
- Fresh cilantro (to garnish, optional)
At a glance
PER SERVING · TIME 45M
CAL 30%·PRO 48%
CARBS 77G52% OF CAL
18G FIBER18G SUGAR41G OTHER
FAT 24G37% OF CAL
16G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 896mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1123mg
- Calcium
- 140mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 896MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.