Creamy Coconut Red Lentil Curry
Creamy Coconut Red Lentil Curry
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 pound ground beef
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can crushed tomatoes, 14.5 oz
- 1 cup red lentils, rinsed
- 4 cups beef broth
- 1 can full-fat coconut milk, 13.5 oz
- salt, to taste
- pepper, to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the diced onion to the pot and cook until softened, which takes about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and minced ginger to the pot and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Add the ground beef and cook until it is browned, breaking it up with a spoon as it cooks.
⏱️ 8 min
- 5
Drain any excess fat from the pot if desired.
⏱️ 1 min
- 6
Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until the spices are fragrant.
⏱️ 1 min
- 7
Add the crushed tomatoes, rinsed red lentils, and beef broth to the pot. Bring the mixture to a boil.
⏱️ 5 min
- 8
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils are tender.
⏱️ 25 min
- 9
Stir in the full-fat coconut milk. Season the curry with salt and pepper to taste. Simmer for another 5 minutes.
⏱️ 5 min
- 10
Serve hot, optionally with rice and fresh cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Coconut Red Lentil Curry
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 pound ground beef
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can crushed tomatoes, 14.5 oz
- 1 cup red lentils, rinsed
- 4 cups beef broth
- 1 can full-fat coconut milk, 13.5 oz
- salt, to taste
- pepper, to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the diced onion to the pot and cook until softened, which takes about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and minced ginger to the pot and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add the ground beef and cook until it is browned, breaking it up with a spoon as it cooks.
⏱️ 8 min - 5
Drain any excess fat from the pot if desired.
⏱️ 1 min - 6
Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until the spices are fragrant.
⏱️ 1 min - 7
Add the crushed tomatoes, rinsed red lentils, and beef broth to the pot. Bring the mixture to a boil.
⏱️ 5 min - 8
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils are tender.
⏱️ 25 min - 9
Stir in the full-fat coconut milk. Season the curry with salt and pepper to taste. Simmer for another 5 minutes.
⏱️ 5 min - 10
Serve hot, optionally with rice and fresh cilantro.
⏱️ 1 min