The 90-Cent Per Serving Lentil Curry That Made Me Stop Ordering Delivery
I was spending 80 euros a week on food delivery apps. Then I made this lentil curry and realized I had been wildly deceiving myself. One pot, pantry staples, 30 minutes — and it's richer, deeper, and more satisfying than most delivery meals I've ever had. The coconut milk makes it creamy and luxurious. My budget has never recovered in the best possible way.
Ingredients
- Red lentils300g
- Coconut milk full-fat400ml 1 can
- Diced tomatoes canned400g 1 can
- Vegetable broth500ml
- Onion1 large
- Garlic cloves4
- Fresh ginger grated1 tbsp
- Curry powder2 tbsp
- Ground cumin1 tsp
- Turmeric0.5 tsp
- Vegetable oil1 tbsp
- Saltto taste
- Fresh cilantro garnishhandful
Nutrition
Directions
- 1
Dice onion finely. Mince garlic and grate ginger.
- 2
Heat oil in a large pot over medium heat. Saute onion 5 min until soft and golden.
- 3
Add garlic, ginger, curry powder, cumin, and turmeric. Stir 1-2 minutes until fragrant.
- 4
Rinse lentils. Add to pot along with tomatoes, broth, and coconut milk.
- 5
Bring to a boil, then reduce to a simmer. Cook 20 minutes, stirring occasionally, until lentils are completely soft.
- 6
Season generously with salt. The curry should be thick and creamy.
- 7
Serve over rice or with naan. Top with fresh cilantro.
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