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Indian Coconut Lentil Curry Recipe

written by Lisa Guy

vegetarian gluten-free Recipes eatwell

Try our delicious Indian Coconut Lentil Curry Recipe

Credit: Lisa Guy

Lentils and other legumes are considered a low-GI food as they are digested slowly and won’t cause a sharp rise in blood sugar and insulin levels. The high protein and soluble fibre content of legumes slows the rate at which they leave the stomach and delays the absorption of its glucose. This makes them an ideal addition to the diet, especially for anyone having to watch their weight and blood sugar levels.

Serves: 4

Ingredients

Method

  • Olive oil
  • 1 small onion, finely chopped
  • 2–3 garlic cloves, minced
  • Tin diced tomatoes
  • Heaped tsp cumin
  • Heaped tsp coriander
  • Heaped tsp ginger powder
  • 1 tsp turmeric powder
  • Pinch sea salt & pepper
  • 1 cup red lentils
  • 1 large carrot, diced
  • Tin coconut milk
  • 2 cups vegetable stock or bone broth
  • Handful fresh coriander, leaves roughly chopped
  • Toasted coconut flakes, for topping (optional)
  1. Heat olive oil in large frypan over medium heat. Sauté onions and garlic until they start to go soft.
  2. Add tomatoes and spices and cook for 3 mins. Season to taste.
  3. Add lentils, carrots and vegetable stock.
  4. Allow to simmer with lid on for 35 mins. Add another cup of water if it starts looking dry.
  5. Stir through coconut milk, fresh coriander and simmer for further 5 mins with lid off.
  6. Serve topped with fresh coriander leaves and toasted coconut flakes.




  

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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