Creamy Coconut and Red Lentil Curry

This Creamy Coconut and Red Lentil Curry is our favourite dish at the moment. Quick and easy to prepare, ready within 30 minutes. A portion of this cosy, truly comforting meal is what we need on those cold days when spring doesn't seem to want to arrive! 🌸 This curry is mild but fragrant from the spices used, made with hearty lentils, delicious coconut milk and beautifully coloured Swiss rainbow chards. This is my first attempt at preparing Indian food, and it may be totally different from what a traditional dish would taste like, but I had to make it twice already, so I think that's a success. 😊 Feel free to add more spices and chilli for a more intense experience, otherwise enjoy as it is. 🍛

Creamy Coconut and Red Lentil Curry

PREP TIME: 15 minutes

TOTAL TIME: 30 minutes

SERVINGS: 4 servings

INGREDIENTS

- 2 cloves garlic

- 2cm piece of ginger

- ½ tsp chilli flakes

- ¼ tsp chilli powder

- ½ tsp turmeric

- ½ tsp cumin

- ½ tsp curry powder

- ½ tsp garam masala

- 1 tbsp coconut oil

- 1 cup red lentils

- 2 potatoes

- ½ cup chopped tomatoes

- 2 tsp veg bullion

- salt and pepper

- 1 can coconut milk

- 3-4 Swiss chards

- lemon juice

- fresh coriander

DIRECTIONS

1. Grate or finely chop the garlic and the ginger. Add all the spices to a small bowl and set aside. Peel, then cut the potatoes into small cubes. Wash the chards and remove the stalks – you will need to cut the stalks into bite-size pieces, while the leaves can be shredded. Wash the lentils until the water becomes clear.

2. Heat 1 tbsp of coconut oil in a large pan, add the minced garlic and ginger and fry for about 2 mins on medium heat. Then add the mixed spices and fry for another minute until they release their aromas.

3. Add the veg bouillon, potatoes and the Swiss chard stems, cover with cold water and let it simmer for 5 mins. Add the red lentils and cook for about 10 mins before adding the chopped tomato and the coconut milk. Bring to a boil, add the Swiss chard leaves, season with salt and pepper to taste and simmer for a couple of minutes.

4. Serve with freshly cooked Basmati rice as we did and some naan or pita. Squeeze some lemon juice over it and sprinkle with fresh coriander.

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Creamy Coconut and Red Lentil Curry

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