Vegetarian Abundance: Week #6
Lentil & Vegetable Curry
Warming curry with red lentils, coconut milk, and fresh spices
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 340 g red lentils
- 1 x 400ml coconut milk
- 1 x 400g canned tomatoes
- 1.7 carrots, diced
- 1.7 onions, diced
- 3.4 garlic cloves
- 0.85 tbsp fresh ginger
- 0.85 tbsp cumin
- 0.85 tsp turmeric
- Salt and pepper
Instructions
- 1
Fry onion, garlic, and ginger in oil until soft. Add cumin and turmeric, stir 1 minute.
- 2
Add lentils, tomatoes, carrots, and coconut milk. Stir well.
- 3
Bring to a boil, reduce heat and simmer 25 minutes until lentils are tender.
- 4
Season and serve over rice with fresh cilantro.
💡Tips
- This curry freezes perfectly — make double.