Mouthwatering Lentil Curry Recipe For Meatless Meal Mondays

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often less expensive.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored to taste and are often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats while canola oil is often less expensive.

Peel and slice 2 white onions.

Heat oil in a large pan.

Add sliced onions and fry for about 5 to 10 minutes until smelling delicious.

Add 10 grams of garlic and 10 grams of ginger (using an all-in-one paste) and fry for about 30 seconds.

Add chili powder, garam masala, and cumin, frying for another 30 seconds to 1 minute.

Pour in 500 mL of vegetable stock and 200 grams of washed and rinsed red lentils.

Add 400 grams (1 can) of chopped tomatoes and 1 can of light coconut milk, mixing everything together.

Reduce heat to low, cover with a lid, and simmer for about 30 minutes, stirring occasionally to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary