Indian · Dinner

Creamy Coconut Red Lentil Curry

Name: Creamy Coconut Red Lentil Curry
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 600 g Rice; 500 g Lean ground beef; 300 g Red lentils; 2 pcs Carrots; 400 ml Coconut milk; 1 can Crushed Tomatoes; 1 pcs Onions; 2 tbsp Curry powder; 1 tsp Ground turmeric; 1 tbsp Cooking oil; 200 ml Water; Salt

A creamy coconut red lentil curry with lean ground beef, warming spices, tomatoes and rice. High in protein and fibre, budget-friendly and ideal for batch cooking.

6

Servings

20 min

Cook time

816

Calories

42 g

Protein

Plan this recipe

Ingredients

12 items

Servings

6

600 g Rice
500 g Lean ground beef
300 g Red lentils
dry
2 pcs Carrots
diced
400 ml Coconut milk
1 can Crushed Tomatoes
1 pcs Onions
diced
2 tbsp Curry powder
1 tsp Ground turmeric
1 tbsp Cooking oil
200 ml Water
plus more if needed
Salt
to taste

Required equipment

Stovetop

Send to shopping list

Instructions

11 steps

1
Cook 600 g Rice according to the package instructions. Adjust the timer below.
2
Dice 1 pcs Onions and 2 pcs Carrots.
3
Brown 500 g Lean ground beef in a large pot. When finished transfer it to a plate.
4
Add 1 tbsp Cooking oil, diced Onions and diced Carrots to the pot and cook until softened.
5
Add 2 tbsp Curry powder and 1 tsp Ground turmeric and fry until fragrant.
6
Return the Lean ground beef to the pot.
7
Add 1 can Crushed Tomatoes, 200 ml Water, 300 g Red lentils and 400 ml Coconut milk.
8
Stir well, cover, and simmer on medium-low heat for 30 minutes.
9
Taste and adjust with Salt. Add a splash of Water if you want the curry looser.
10
Portion the curry with cooked Rice into meal-prep containers.
11
Let it cool completely, then store in the fridge or freezer.