A NOMVEX RECIPE
Coconut & ginger lentil curry
Plant-based2 servings≈ 35 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
Adjust servings and add to menuCooking mode, timer and shopping list are in the tool. This page is readable without JavaScript.
01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Dry red lentils170 g
- Coconut milk250 ml
- Tomatoes300 g
- Onion100 g
- Fresh ginger12 g
- Ground turmeric2 g
- Olive oil15 ml
- Water300 ml
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse lentils and slice onion.
Soften onion and ginger in oil for 5 minutes, then add turmeric and tomatoes.
Add lentils, coconut milk and water; simmer 22 minutes, stirring until fully cooked.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
Open this recipe in my kitchen tool ↗