Quick Lentil Coconut Curry (Vegan & Ready In 30 Minutes)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick lentil and coconut curry loaded with vegetables and fragrant spices, ready in 30 minutes. Healthy, filling, and rich with flavor from turmeric, cinnamon, and ras el hanout.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- some coconut oil
- 1 celery stick (, chopped)
- 1/2 yellow onion (, cut into cubes)
- 1 medium sized carrot (, cut into cubes)
- 2 garlic cloves (, minced)
- 1 cinnamon stick
- some salt
- 1/2 tbsp ras el hanout powder
- 1 tbsp vegetable bouillon powder
- 1 tsp turmeric powder
- 1/2 tsp smoked paprika powder
- 1 cup dry peeled split yellow lentils ((200 g))
- 1 cup tomato passata ((250 ml))
- 4 cup water ((1 liter))
- 1/2 cup coconut milk ((125 ml))
- 2 cup spinach leaves ((70 g))
- some lemon juice (, to taste)
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 487mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 779mg
- Calcium
- 74mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 487MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.