Creamy Black Lentil Curry
Inspired by traditional Indian Dal Makhani, this plant-based version uses beluga lentils and creamy coconut milk for a rich, velvety texture. Packed with sweet potatoes, carrots, and spinach, it is a healthy, protein-rich main course that is perfectly spiced and incredibly satisfying.
Instructions
- 1
Heat the coconut oil (1 tbsp) in a large saucepan. Add the chopped onion (1), garlic cloves (2 clove), ginger (1 tbsp), and carrot (2) slices. Sauté for 2 minutes.
- 2
Stir in the curry paste (1.5 tbsp) and beluga lentils (1.5 cup), sautéing for another minute to release the aromas.
- 3
Add the tomato puree (14 oz), coconut milk (14 oz), and 1 cup of the vegetable broth (2.33 cup). Cover and simmer for 25 minutes, stirring occasionally and adding the remaining broth gradually.
- 4
Add the cubed potato (1 sweet). Cook for 15 minutes until the potatoes are tender and the curry reaches a thick, creamy consistency.
- 5
Season with salt and pepper (1 tsp) and lime juice (2 tbsp). Stir in baby spinach (2 cup) and cook for 1 minute until wilted.
- 6
Serve the curry over rice (1 cup). Garnish with a swirl of non dairy yogurt (2 tbsp), fresh parsley (1 sprig), and sesame seeds (1 tsp).
Nutrition Facts
Per portion