Black (Beluga) Lentil Curry
This black lentil curry contains a handful of simple vegetables and coconut milk for added flavour and creaminess. Easy to make, it can be enjoyed as a side or vegan/vegetarian main dish. No need to soak the lentils!
Servings 6 servings
Calories 144kcal
Ingredients
- 1 cup black lentils rinsed
- 1 onion roughly chopped
- 3 garlic cloves roughly chopped
- 1 tablespoon fresh ginger ½-inch piece, peeled, roughly chopped
- 3-4 tablespoons tomato paste
- 1 red bell pepper deseeded, roughly chopped
- ¾ cup coconut milk
- ⅔ teaspoon ground cumin and coriander each
- ½ teaspoon garam masala and Kashmiri chilli powder each
- ½ teaspoon fine sea salt or to taste
- 2 tablespoons vegetable oil
- 1½ cups water
- 5 tablespoons cilantro, for serving finely chopped
Instructions
- Chop vegetables: Place the onion, ginger, garlic and red pepper in a blender and pulse until very finely chopped.TIP: You can use a stick blender, instead.
- Cook vegetables: Heat the oil then add the vegetable mixture and cook over a gentle heat for about 5 minutes stirring frequently.
- Add black lentils: Stir in the spices and salt, add the lentils, tomato paste and water, stir cover and bring to the boil.
- Cook curry: Lower the heat to a simmer and cook for about 40-45 minutes until the lentils are fully cooked, stirring often. After about 35 minutes add the coconut milk. Remove from the heat, top up with more water/coconut milk, if needed, adjust the seasoning and serve with freshly chopped cilantro.TIP: Cooking times are approximate. If you want your black lentils to have a very soft texture cook the curry a little longer.
Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 23g | Protein: 9g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 285mg | Potassium: 161mg | Fiber: 8g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 3mg