Coconut Curry Lentil Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup dried lentils, rinsed
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, ginger, turmeric, and curry powder, cooking for an additional minute until fragrant.
3. 3 Pour in coconut milk and diced tomatoes, stirring to combine.
4. 4 Add lentils, vegetable broth, salt, and black pepper. Bring to a gentle boil.
5. 5 Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender.
6. 6 Stir in cilantro and lime juice before serving.

Equipment

• large skillet with lid

Variations

• Add spinach or kale for extra greens.
• Stir in diced tofu for added protein.

Substitutions

• Use red lentils for quicker cooking.
• Substitute vegetable broth with chicken broth for a non-vegetarian version.

Pairings

• Basmati rice
• Naan bread
• Mango chutney

Nutrition

Tips

• For a richer flavor, toast the curry spices in the oil before adding the onions.
• Adjust the curry powder to your spice preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with steamed basmati rice and a side of naan bread.

FAQ