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Main mealVegetarianBalancedVeganLegumes€

Creamy Red Lentil Curry with Oriental Spices

Name: Creamy Red Lentil Curry with Oriental Spices
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Lentils, pink or red, raw; 400 ml Nuts, coconut milk, canned (liquid expressed from grated meat and water); 400 g WHOLE PEELED PLUM TOMATOES PELATI; 500 ml Soup, SWANSON, vegetable broth; 1 large Onions, yellow, raw; 3 clove Garlic, raw; 1 tbsp Ginger root, raw; 1 tbsp Oil, coconut; 100 g Spinach, baby; 1 tbsp Lemon juice, raw; 1 tsp Spices, caraway seed; 1 tsp Spices, turmeric, ground; 1 tsp Spices, curry powder; 0.5 tsp Spices, pepper, red or cayenne; Salt, table, iodized

This rich and creamy lentil curry combines the high fiber content of red lentils with anti-inflammatory spices and coconut milk. Prepare a perfect vegan meal that nourishes both body and mind.

Prep time10 min

Cook time25 min

Total time35 min

Servings4

Recipe

For the curry

Lentils, pink or red, raw200 gNuts, coconut milk, canned (liquid expressed from grated meat and water)400 mlWHOLE PEELED PLUM TOMATOES PELATI400 gSoup, SWANSON, vegetable broth500 mlOnions, yellow, raw1 largeGarlic, raw3 cloveGinger root, raw1 tbspOil, coconut1 tbspSpinach, baby100 gLemon juice, raw1 tbsp

Spice mix

Spices, caraway seed1 tspSpices, turmeric, ground1 tspSpices, curry powder1 tspSpices, pepper, red or cayenne0.5 tspSalt, table, iodized

Large potCooking spoonStrainer

Per servingTotal

Calories:484.2 kcal1936.6 kcal

Protein:17 g67.9 g

Carbohydrates:48.7 g194.9 g

Fiber:9.9 g39.7 g

Water:264.3 ml1057.2 ml

Fat:27 g107.8 g

Micronutrients

Sugar:6.6 g26.5 g

Saturated fat:22.3 g89.3 g

Cholesterol:0 mg0 mg

Sodium:433.8 mg1735.1 mg

Potassium:891.3 mg3565 mg

Calcium:91.6 mg366.4 mg

Iron:9.1 mg36.3 mg

Magnesium:115.7 mg462.8 mg

Zinc:2.8 mg11.3 mg

Phosphorus:291.5 mg1166.1 mg

Vitamin C:25.4 mg101.4 mg

Vitamin A:103 µg412 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Rinse the lentils thoroughly in a strainer under cold water until the water runs clear.
2Heat the coconut oil in a pot. Add the onion and sauté for 5 minutes until translucent. Then add the garlic and ginger and cook for another 1 minute until fragrant.
3Add the turmeric, cumin, curry powder and paprika to the pot. Stir the spices quickly (about 30 seconds) to release their aromas in the oil.
4Add the lentils, tomato pieces and vegetable stock. Once it comes to a boil, reduce the heat and simmer covered for 15–20 minutes, or until the lentils are tender and the sauce has thickened.
5Pour in the coconut milk and cook for another 5 minutes, until the curry comes together into a velvety texture.
6Remove from heat and stir in the baby spinach and lemon juice. Season with salt and pepper to taste. Serve with whole grain rice or naan bread.

Nutritional benefits

Thanks to the high content of plant-based fiber and iron from red lentils, this meal supports stable energy levels and healthy digestion.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.