Prepare this vegan coconut lentil curry effortlessly, and savour a delectable rendition of the popular Indian dish, Dahl Makhani! It's nutritious and simple to make on the stovetop.
Start by heating a large pot over medium heat and temper the whole spices in coconut oil.
Then, sauté the onions, along with garlic and ginger, until golden. It should take about 2 to 3 minutes.
Next, stir in the curry powder and turmeric and stir to coat the onion-garlic-ginger mixture.
Then, add tomato coulis, coconut cream, salt and water and stir well.
Once the water mixture boils, carefully add the lentils and kidney beans, bringing it all to a simmer.
Then cover and cook for 40 to 50 minutes or until the lentils are cooked through. You can add more liquid if needed.
Finally, top with a sprinkle of chilli peppers and fresh cilantro, stir together and serve.
Excellent source of dietary fibre
Excellent source of iron
High in protein
Excellent source of potassium
YIELD
Total time
NET CaRBS
PROTEIN
8 servings
1 hr
27 g
19 g