Indian Lentil Curry
A delicious and nutritious vegetarian curry that supports a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup dried red lentils
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 can diced tomatoes
- 1 can coconut milk
- 2 cups vegetable broth
- 2 cups spinach, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Rinse the lentils and set aside.
In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger, sauté until fragrant.
Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for another minute.
Add the diced tomatoes, coconut milk, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer for 30 minutes.
Stir in the spinach and cook until wilted. Season with salt and pepper.
Serve the lentil curry hot, garnished with fresh cilantro. Enjoy with brown rice or whole wheat naan.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |