Cook Lentils:
In a saucepan, combine lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes.
Prepare the Curry:
In a large skillet or pot, heat coconut oil over medium heat. Add chopped onions and sauté until translucent.
Add minced garlic and grated ginger. Cook for another minute until fragrant.
Stir in curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for 1-2 minutes to toast the spices.
Add diced tomatoes and cook until they soften.
Combine Lentils and Coconut Milk:
Add the cooked lentils to the skillet.
Pour in the coconut milk and stir to combine.
Season with salt and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
Serve:
Serve the Lentil Coconut Curry over cooked rice or with naan.
Garnish with fresh cilantro if desired.
Nutritional Information (approximate per serving, assuming 4 servings without rice or naan):
Calories: Approximately 300-350
Protein: 15g
Carbohydrates: 30g
Dietary Fiber: 10g
Sugars: 3g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
Sodium: 400mg
Vegan Lentil Coconut Curry
