Lentil & Broccoli Curry with Coconut Milk – Lentils.org

Lentil & Broccoli Curry with Coconut Milk

  By lentilsorg      

January 30, 2017

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  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 4


  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.


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


Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Sodium450 mg
Potassium911 mg
Protein14 g
Cholesterol0 mg
Sugar5 g
Total Fat29 g
Saturated Fat19 g
Total Carbohydrates33 g
Dietary Fiber11 g