Creamy Coconut Red Lentil Curry with Ground Beef
Creamy Coconut Red Lentil Curry with Ground Beef
Ingredients
- 2 tablespoons cooking oil
- 1 pound ground beef, lean
- 1 yellow onion, diced
- 2 carrots, diced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 28-ounce can crushed tomatoes
- 1 1/2 cups water, plus more for consistency
- 1 cup red lentils, rinsed
- 1 13.5-ounce can full-fat coconut milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups cooked rice, for serving
Instructions
- 1
Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat and remove the browned beef from the pot, setting it aside.
⏱️ 8 min
- 2
In the same pot, add the diced onions and carrots. Sauté over medium heat for 5-7 minutes, or until softened.
⏱️ 7 min
- 3
Push the softened vegetables to one side of the pot, creating a small 'lake' of oil in the cleared space. Add the curry powder and turmeric to the oil and fry for 1 minute, stirring constantly, to bloom the aromatics and enhance their flavor.
⏱️ 2 min - 4
Return the browned ground beef to the pot. Add the crushed tomatoes, 1 1/2 cups of water, rinsed red lentils, and full-fat coconut milk. Stir everything well to combine.
⏱️ 3 min
- 5
Bring the curry to a gentle simmer, then reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 30 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
⏱️ 30 min
- 6
Remove the lid and taste the curry. Season with salt and black pepper as needed. If a looser consistency is desired, add an extra splash of water and stir.
⏱️ 2 min
- 7
Portion the finished curry with cooked rice into individual meal prep containers. Allow the containers to cool completely at room temperature for about 1 hour before refrigerating or freezing.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Coconut Red Lentil Curry with Ground Beef
- 2 tablespoons cooking oil
- 1 pound ground beef, lean
- 1 yellow onion, diced
- 2 carrots, diced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 28-ounce can crushed tomatoes
- 1 1/2 cups water, plus more for consistency
- 1 cup red lentils, rinsed
- 1 13.5-ounce can full-fat coconut milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups cooked rice, for serving
Instructions
- 1
Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat and remove the browned beef from the pot, setting it aside.
⏱️ 8 min - 2
In the same pot, add the diced onions and carrots. Sauté over medium heat for 5-7 minutes, or until softened.
⏱️ 7 min - 3
Push the softened vegetables to one side of the pot, creating a small 'lake' of oil in the cleared space. Add the curry powder and turmeric to the oil and fry for 1 minute, stirring constantly, to bloom the aromatics and enhance their flavor.
⏱️ 2 min - 4
Return the browned ground beef to the pot. Add the crushed tomatoes, 1 1/2 cups of water, rinsed red lentils, and full-fat coconut milk. Stir everything well to combine.
⏱️ 3 min - 5
Bring the curry to a gentle simmer, then reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 30 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
⏱️ 30 min - 6
Remove the lid and taste the curry. Season with salt and black pepper as needed. If a looser consistency is desired, add an extra splash of water and stir.
⏱️ 2 min - 7
Portion the finished curry with cooked rice into individual meal prep containers. Allow the containers to cool completely at room temperature for about 1 hour before refrigerating or freezing.
⏱️ 60 min