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creamy red lentil curry served with rice
Simon Deane

Creamy Red Lentil Curry with Coconut Milk and Almond Butter

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
Ingredients Method Nutrition

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

Method
 

  1. 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.  
  2. 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.
  3. Add red lentils, chopped peppers, chopped tomatoes, coconut milk, almond butter, water and soya sauce and bring to a boil stirring regularly
  4. 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.
  5. While the curry is cooking, prepare the rice according to the packet instructions.
  6. 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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