Oil-Free Coconut Lentil Curry

This Oil-Free Coconut Lentil Curry combines traditional Indian flavors with a creative twist by utilizing coconut milk for creaminess without the use of oil. The dish is rich in protein from lentils, balanced with aromatic spices like cumin and coriander, and enhanced with the sweetness of coconut. Perfectly satisfying, this dish is hearty yet light, making it a great option for those looking for a healthier curry alternative.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish
• Juice of 1 lime

Instructions:

1. In a large pot, add the chopped onion and a splash of vegetable broth over medium heat. Sauté for about 5 minutes until softened.
2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the ground cumin, ground coriander, turmeric, and red chili powder, cooking for an additional minute to toast the spices.
4. Add the diced tomatoes and coconut milk, stirring to combine. Bring to a simmer.
5. Add the rinsed lentils and vegetable broth. Stir well and bring the mixture to a boil.
6. Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the lentils are tender.
7. Once cooked, stir in the garam masala, salt to taste, and lime juice.
8. Serve hot, garnished with fresh cilantro.