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Le Chaudron recipe

Curry de lentilles corail

Red lentil coconut curry

⏱ 35 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 300 g (11 oz)red lentils
  • 1onion
  • 2 clovesgarlic
  • 2cm of ginger
  • 1 tbspmild curry powder
  • 400 ml (1⅔ cups)light coconut milk
  • 400 g (14 oz)tomatoes, chopped
  • 600 ml (2½ cups)vegetable stock
  • 1 tbspcoconut oil
  • 1 tbspfresh cilantro
  • 300 g (11 oz) red lentils
  • 1 onion
  • 2 cloves garlic
  • 2 cm of ginger
  • 1 tbsp mild curry powder
  • 400 ml (1⅔ cups) light coconut milk
  • 400 g (14 oz) tomatoes, chopped
  • 600 ml (2½ cups) vegetable stock
  • 1 tbsp coconut oil
  • 1 tbsp fresh cilantro
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large pot1 fine strainer1 paring knife1 Microplane grater1 wooden spoon4 serving bowlsGaram masala

03 — Method

  1. Rinse the red lentils well under cold water in a fine sieve until it runs clear.
  2. Thinly slice the onion. Chop the garlic (germ removed) and grate the ginger on a Microplane.
  3. Melt the coconut oil in a large pot over medium heat until shimmering.
  4. Soften the onion for 5 minutes, then add the garlic and ginger and cook 1 minute.
  5. Add the curry powder and stir 30 seconds to bloom it without burning.
  6. Add the tomatoes and stock. Bring to a simmer and add the rinsed lentils.
  7. Cook 15 minutes over low heat: red lentils break down and turn creamy.
  8. Stir in the coconut milk and season with salt and pepper. Sprinkle with cilantro. Serve with basmati rice.

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CategoryLight & healthy