Creamy Coconut Lentil Curry
Creamy Coconut Lentil Curry
6
servings330
kcal8
hoursNo chopping. Just chuck all the ingredients in in the morning and have a comforting healthy dinner waiting when you get home. You can even prepare the ingredients and place the slow cooker bowl in the fridge overnight and then stick it on slow before you leave for work. Can be eaten on its own or with a portion of rice.
Ingredients
1 onion (or 1 cup frozen), peeled and chopped
1 tsp salt
300 g (1.5 cups) brown lentils
1 heaped tsp garlic paste (or 1 clove, crushed)
1 heaped tsp ginger paste
2 tsp cumin
2 tsp ground coriander
2 tsp turmeric
2 tsp dried leaf coriander (or handful fresh added at end)
1 x 400g (14oz) can chopped (crushed) tomatoes
750 ml (3 cups) water
1 x 400g (14oz) can coconut milk
juice of 2 limes
Directions
- Place all the ingredients (except the coconut milk and lime juice) in the bowl of your slow cooker. Cook on low for 8 hours or high for 4 hours.
- Turn the slow cooker up to high and stir in the coconut milk and lime juice. Heat on high for 15+ mins to warm through.
- Notes
- Can be cooled and stored in individual portions. Place a portion with some cooked rice in a pot and heat up in the microwave. Freeze in portions and cook straight from frozen.
Nutritional Information
- Calories 330 | Fat 12.9g | Net carbs 38.9g | Protein 14.1g
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No chopping. Just chuck all the ingredients in in the morning and have a comforting healthy dinner waiting when you get home. You can even prepare the ingredients and place the slow cooker bowl in the fridge overnight and then stick it on slow before you leave for work. Can be eaten on its own or with a portion of rice.
