Indian Coconut Lentil Curry Recipe
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.
- 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)
- Heat olive oil in large frypan over medium heat. Sauté onions and garlic until they start to go soft.
- Add tomatoes and spices and cook for 3 mins. Season to taste.
- Add lentils, carrots and vegetable stock.
- Allow to simmer with lid on for 35 mins. Add another cup of water if it starts looking dry.
- Stir through coconut milk, fresh coriander and simmer for further 5 mins with lid off.
- Serve topped with fresh coriander leaves and toasted coconut flakes.
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