Lentil & Broccoli Curry with Coconut Milk
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Lentils.org

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Lentil & Broccoli Curry with Coconut Milk

Prep Time: 10 Minutes

Total Time: 30 Minutes

Servings: 4

Only half an hour to prepare, but it tastes so heavenly - like you spent hours in the kitchen! (we won't tell anyone)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 1 onion, diced
  • 1 Tbsp (15 mL) red curry paste
  • 1 (14 oz/398 mL) can coconut milk
  • 2 cups (500 mL) cooked green lentils
  • 4 cups (1L) broccoli florets
  • 1 lime, juiced
  • pinch, sugar
  • to taste, salt and pepper

Directions

  1. Place a Dutch oven or large saucepan over medium-high heat. Add oil.
  2. Add onion and sauté until translucent, about 5 minutes. Stir in curry paste and cook for 1 minute, stirring constantly. Pour in coconut milk. Rinse the can out with 1/ 2 cup (125 mL) water and add to pot.
  3. Stir in lentils, cover and bring the curry to a simmer. Reduce heat to medium-low and cook for 10 minutes. Stir in broccoli and cook for 5 minutes, until florets are tender.
  4. Stir in lime juice, pinch of sugar, and season with salt and pepper.
  5. Serve over steamed rice.

Chopped cilantro and roasted peanuts make tasty garnishes for this curry.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 420
  • Total Fat 29 g
  • Saturated Fat 19 g
  • Cholesterol 0 mg
  • Carbohydrates 33 g
  • Dietary Fibre 11 g
  • Sugar 5 g
  • Protein 14 g
  • Sodium 450 mg
  • Potassium 911 mg
  • Folate 255 mcg

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