Lentil Coconut Curry

• servings: 4 servings
• total time: 45 minutes

Ingredients

•4 servings rice or other grains

•1 yellow onion

•1 tablespoon oil

•1 clove garlic

•1 teaspoon curry

•2 tablespoons tomato paste

•13.5 ounces coconut milk

•1 cup water

•1 vegetable bouillon cube

•3/4 cup dried red lentils

•1 teaspoon sambal oelek

•2 packages naan bread (about 9 ounces each)

•9 ounces cherry tomatoes or mini plum tomatoes

•salt

•pepper

•1/2 bunch cilantro

•3/4 cup plain yogurt (10% fat)

Directions

1.Cook the rice according to the instructions on the package.

2.Preheat the oven according to the instructions on the bread package.

3.Peel and chop the onion. Sauté it in the oil in a pot. Press in the garlic and add curry and tomato paste, then sauté for another minute.

4.Stir in the coconut milk, water, crumbled bouillon cube, lentils, and sambal oelek. Let it simmer for about 15 minutes or until the lentils are soft. Add more water if necessary.

5.Prepare the naan bread according to the instructions on the package.

6.Halve the tomatoes and add them to the pot toward the end of the cooking time, or serve them on the side. Season the pot with salt and pepper.

7.Serve the stew with rice, tomatoes, naan bread, and yogurt, and top with cilantro.

Nutrition

• Calories: 592
• Total Fat: 28 g
• Total Carbohydrate: 65 g
• Protein: 15 g