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creamy red lentil curry served with rice

Creamy Red Lentil Curry with Coconut Milk and Almond Butter

Simon Deane
A creamy red lentil curry made with coconut milk and almond butter
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 portions
Calories 662 kcal

Ingredients
  

  • 1 onion medium, peeled and chopped
  • 3 cloves garlic
  • 2 chilis fresh, chopped
  • 1 tbsp ginger peeled and grated
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric powder
  • 1 ½ tbsp curry powder
  • 1 tsp garam masala
  • 220 g red lentils
  • 1 red pepper
  • 1 yellow pepper
  • 1 400 ml low fat coconut milk can
  • 2 tbsp almond butter
  • 400 g chopped tomatoes tin
  • 450 ml water
  • 2 tbsp soy sauce or tamari
  • 280 g rice

Instructions
 

  • Add the oil to a large deep pan or a pot on a medium high heat, and sauté the onions for around 5 minutes until soft.  
  • Add the garlic, chili, and grated ginger and cook for anther two minutes. Add all the dried spices and stir. Cook for anther minute of so.
  • Add red lentils, chopped peppers, chopped tomatoes, coconut milk, almond butter, water and soya sauce and bring to a boil stirring regularly
  • Turn down the heat to a gentle simmer for about 25 minutes until lentils are soft, stirring regularly. If the curry becomes a little too thick, you can add a little more water to reach desired consistency.
  • While the curry is cooking, prepare the rice according to the packet instructions.
  • Serve the curry with rice once ready

Nutrition

Calories: 662kcalCarbohydrates: 113gProtein: 26gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 727mgPotassium: 1295mgFiber: 23gSugar: 10gVitamin A: 1471IUVitamin C: 140mgCalcium: 156mgIron: 8mg
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