Cabbage and Lentil Curry

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Coconut milk - 1 can (400ml)
• Tomatoes - 2 medium, chopped
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Red lentils - 1 cup
• Cabbage - 1 small head, shredded

Let's Get Started

1. Heat vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
3. Add the curry powder, turmeric, cumin, and coriander. Stir well to coat the onions and spices.
4. Add the shredded cabbage and cook for 5 minutes, until slightly softened.
5. Add the red lentils, chopped tomatoes, and coconut milk. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the lentils are cooked and the cabbage is tender.
7. Season with salt to taste.
8. Serve the cabbage and lentil curry hot, garnished with fresh cilantro.
9. Enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 5g
• Carbs: 40g
• Protein: 15g
• Sodium: 500mg
• Sugar: 8g