Quick Lentil Curry with Coconut Milk (30 minutes)

Red lentil curry recipe with sweet potatoes, kale, and sour cream

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.

Course Menopause Mains

Cuisine Indian

Keyword 30 minute meals, beans, dairy free, gluten free, grain-free, vegetarian

Prep Time 5

Cook Time 25

Servings

Calories 448kcal

Author Jen Casey, Holistic Nutritionist

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