Go Back
+ servings

Massaman Coconut Curry Lentils

Massaman Coconut Curry Lentils are an easy way to make massaman a more vegan friendly dish.  We found pink lentils at the Indian market which are also available in Thailand and they compliment the pinkish coloration.

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Thai
Keyword: Massaman Coconut Curry Lentils
Servings: 4
Calories: 431kcal
Cost: $10

Equipment

  • Skillet
  • Pot

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon shallot minced
  • 2 tbsp garlic minced
  • 2 tablespoon ginger minced
  • 2 tablespoon massaman curry paste
  • 2 tablespoon lime juice
  • 1 ½ cup light coconut milk
  • 1 cup sundried tomatoes
  • 1 ½ cup lentils gold

Optional Seasonings

  • 1 Thai peppers chopped for spice
  • 1 teaspoon stevia to sweaten it

Instructions

  • Soak lentils in water for hour
  • Boil lentils for 5 minutes and place in a strainer
  • Saute the shallot, garlic, sundried tomatoes massaman curry paste and ginger for 4 minutes
  • Add the coconut milk and mix
  • Add the drained lentils and turn the heat to low, mixing in the lime juice
  • Garnish with lime, avocado and cilantro

Notes

Nutrition calculations are an estimate only

Nutrition

Calories: 431kcal | Carbohydrates: 64g | Protein: 23g | Fat: 10g | Saturated Fat: 8g | Sodium: 136mg | Potassium: 1661mg | Fiber: 26g | Sugar: 12g | Vitamin A: 268IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 8mg