This Lentil Curry with Coconut Milk recipe is a comforting 30-minute meal that is heart-healthy, plant-based, and packed with anti-inflammatory spices. Serve it with low carb cauliflower rice, naan bread, or white rice for a nourishing meal that feels good in menopause.
Benefits of this lentil curry recipe
- Gluten, dairy, and grain free ingredients
- Plant-based and high in fibre for cardiovascular health
- Sweet potatoes are a source of phytoestrogens for hormone support in menopause
- Is built using the Balanced Food Framework with healthy fats, fibre, protein, and flavour
- Comes together in one pot in 30 minutes
- Beans are a slow digesting carb that is good for gut health, satiety, and stimulates your GLP-1 hormone. Read more about why women in menopause are eating more beans!
Ingredients you will need
2 Tbsp coconut oil for frying
1 cup sweet potato, cubed
1 Tbsp fresh ginger, grated
1 Tbsp curry powder
1 Tbsp ground turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp sea salt
1/4 tsp cumin
2 Tbsp fresh cilantro (plus more for serving)
1 cup crushed tomatoes
1/2 cup dried red lentils
1/2 cup water or vegetable broth
1 can full fat coconut milk
1 lime
2 cups kale, chopped
Plain Greek yogurt for serving (optional)
How to make lentil curry
- Heat the coconut oil in a skillet on low heat
- Chop the sweet potato into cubes (leave the peel on for extra fibre) and add it to the warm pan
- Add in the spices and stir in: ginger, curry powder, turmeric, onion powder, garlic powder, sea salt, cumin, chopped cilantro
- Add in the crushed tomatoes, coconut milk, lentils, and water. Increase the heat to medium so that the liquid comes to a gentle boil, and put a lid on the skillet. Set a timer for 25 minutes
- For the last 5 minutes of cooking, add in the chopped kale and stir so that it wilts. Finish with juice from 1/2 a lime. Serve with rice, cauliflower rice, or naan bread, plus a tablespoon of yogurt and more cilantro
Quick Lentil Curry with Coconut Milk (30 minutes)
This Lentil Curry with Coconut Milk recipe is a comforting 30-minute meal that is heart-healthy, plant-based, and packed with anti-inflammatory spices. Serve it with low carb cauliflower rice, naan bread, or white rice for a nourishing meal that feels good in menopause.
Servings 4
Calories 448kcal
Ingredients
- 2 Tbsp coconut oil for frying
- 1 cup sweet potato cubed
- 1 Tbsp fresh ginger grated
- 1 Tbsp curry powder
- 1 Tbsp ground turmeric
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp cumin
- 2 Tbsp fresh cilantro plus more for serving
- 1 cup crushed tomatoes
- 1/2 cup dried red lentils
- 1/2 cup water or vegetable broth
- 1 can full fat coconut milk
- 1 lime
- 2 cups kale chopped
- 4 Tbsp plain Greek yogurt for serving optional
Instructions
- Heat the coconut oil in a skillet on low heat
- Chop the sweet potato into cubes (leave the peel on for extra fibre) and add it to the warm pan
- Add in the spices and stir in: ginger, curry powder, turmeric, onion powder, garlic powder, sea salt, cumin, chopped cilantro
- Add in the crushed tomatoes, coconut milk, lentils, and water. Increase the heat to medium so that the liquid comes to a gentle boil, and put a lid on the skillet. Set a timer for 25 minutes
- For the last 5 minutes of cooking, add in the chopped kale and stir so that it wilts. Finish with juice from 1/2 a lime. Serve with rice, cauliflower rice, or naan bread, plus a tablespoon of yogurt and more cilantro
Video
Nutrition
Calories: 448kcal | Carbohydrates: 36g | Protein: 12g | Fat: 32g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 420mg | Potassium: 923mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5944IU | Vitamin C: 26mg | Calcium: 122mg | Iron: 6mg
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