Curried Red Lentils With Coconut Milk

1 week ago 5

Democracy Dies successful Darkness

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This one-pot, pantry-friendly meal, reminiscent of Indian dal, is warming and affluent acknowledgment to the operation of curry spices and coconut milk. Feel escaped to substitute your favourite already-mixed curry pulverization for the operation of cumin, turmeric and coriander. (The basal crockery is vegan; you tin support it that mode by skipping the yogurt oregon utilizing coconut oregon different vegan yogurt.)

Adapted from "Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs," by Julia Turshen (Chronicle, 2016).

Ingredients

measuring cup

Servings: 4-6 (makes 4 cups)

3 tablespoons extra-virgin olive oil
1 tablespoonful peeled, finely chopped caller ginger root
2 cloves garlic, finely chopped
1 shallot lobe, finely chopped
1 spoon crushed cumin
1 spoon crushed turmeric
1/2 spoon crushed coriander
1 cupful dried divided reddish lentils
One 13 1/2-ounce tin full-fat coconut milk, shaken (may substitute low-fat)
1/2 spoon kosher salt, positive much arsenic needed
1 3/4 cups h2o (see directions)
Cooked brownish oregon achromatic basmati rice, for serving
Plain dairy oregon vegan yogurt, for garnish (optional)
Chopped caller cilantro, for garnish

Nutritional Facts

Per serving (based connected 6)

Calories
310
Fat
19 g
Saturated Fat
9 g
Carbohydrates
25 g
Sodium
135 mg
Protein
10 g
Fiber
5 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs," by Julia Turshen (Chronicle, 2016).

Tested by Joe Yonan.

Published October 16, 2016

Updated March 15, 2026