Dhal and Coconut Curry
Nutrition per serving
Calories | 514 kcal |
Protein | 12.9 g |
Carbs | 66.9 g |
Fats | 23.3 g |
Saturated Fat | 18.8 g |
Monounsaturated Fat | 1.8 g |
Polyunsaturated Fat | 1.2 g |
Sugars | 1.3 g |
Fiber | 6.8 g |
Sodium | 11 mg |
Ingredients
Red Split Lentils | |
Garlic | |
Ginger | |
Onion | |
Red Pepper Flakes (Chili Flakes) | |
Tomato Puree | |
Ground Turmeric | |
Fresh Coriander | |
Coconut Oil | |
Garam Masala | |
Brown Rice (medium-grain) | |
Lemon | |
Coconut cream (liquid expressed from grated meat) |
1. Cook rice per instructions on packet.
2. Heat coconut oil in a frying pan, add chopped onions and stir. Add crushed garlic and chopped ginger and allow to cook for 2 minutes.
3. Add spices, tomato puree and cook for a further minute. Then season with sea salt.
4. Add lentils and coconut cream mix thoroughly. Add some water and then bring to the boil and allow to simmer for 10 minutes.
5. Check lentils have cooked through then add chopped coriander.
6. Plate and serve with rice and slice of lemon if required.