Dig into a bowl of this Delicious Low Syn Lentil Curry with the Coconut Milk
I love lentils, they are budget friendly, great source of protein and can be used for a variety of different recipes.
I also keep a bag of red lentils in my pantry, along with green and brown lentils. Red lentils are great in soups and dhal type curries, while the green and brown varieties have more of a bite and are fabulous in place of ground meat like this Sweet Potato and Lentil Chilli, Lentil Bolognese and Lentil Shepherds Pie
This lentil curry is so easy to make and won’t break the budget, most of the ingredients are ones you pretty much always have stocked up in the pantry. It’s packed full of flavour.
Do you own an Instant Pot ? Then this can also be cooked in an Instant Pot as well as stove top.
If you haven't heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above my actifry and that's saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute's, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet).
Check out my other: Instant Pot Recipes
Click here to read more about the instant pot on Amazon
This amazing lentil curry is gluten free, dairy free and vegetarian friendly and is suitable for freezing
Extra Easy - 2 syns per serving
Green/SP - 2 syns per serving
WW Smart Points - 3
- 1 onion
- 1 carrot
- 1 zucchini (courgette)
- 2 garlic cloves, crushed
- 1 tsp of grated ginger
- 2 red chilli’s, finely chopped
- 1 cup (240ml) of red lentils
- 3 cups (720ml) of chicken or vegetable stock
- 1 cup (240ml) of light coconut milk (8 syns)
- 1 tsp of cumin seeds
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of turmeric
- 2 bay leaves
- fresh coriander
- Olive oil spray
- Add the onion to a food processor and blitz till finely chopped.
- Spray a Large saucepan with olive oil spray. Add the onion and cumin seeds and fry for 3 mins.
- Add the ginger, garlic and turmeric and fry for a further few mins.
- Add the carrot and zucchini to the food processor and blitz till finely chopped
- Add the carrot, zucchini, lentils, chilli's and spices to the pot and mix to coat.
- Pour in the stock, bring to a boil, then reduce heat, and simmer for approx 30 mins, until most of liquid is absorbed, stir through coconut milk till heated
- Top with some fresh chopped coriander and serve with your choice of sides.
- Enjoy!!
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Extra Easy - 2 syns per serving
Green/SP - 2 syns per serving
WW Smart Points - 3
- 1 onion
- 1 carrot
- 1 zucchini (courgette)
- 2 garlic cloves, crushed
- 1 tsp of grated ginger
- 2 red chilli’s, finely chopped
- 1 cup (240ml) of red lentils
- 3.5 cups (840ml) of chicken or vegetable stock
- 1 cup (240ml) of light coconut milk (8 syns)
- 1 tsp of cumin seeds
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of turmeric
- 2 bay leaves
- fresh coriander
- Olive oil spray
- Add onion to a mini food processor and pulse till finely chopped, remove
- Add the carrot and zucchini to the food processor and pulse till finely chopped, remove
- Turn on Instant Pot
- Switch to saute mode
- Spray with spray oil
- Add the onion and cumin seeds and fry for 3 mins to soften onions.
- Add in ginger, garlic and turmeric and stir to coat.
- Add the carrot, zucchini, lentils, chilli and spice and mix.
- Pour in the stock
- Add lid
- Switch valve to sealed
- Set to high pressure 10 mins.
- Once Instant Pot beeps to signal finished
- Press cancel to switch off from keep warm mode
- Allow a natural pressure release for 10 mins.
- Remove lid
- Switch to saute and stir through coconut milk until all mixed in
- Serve with choice of sides and top with fresh chopped coriander
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information:
looks really tasty, will be trying it soon.
Got an Instant Pot for Mother’s Day and gave this recipe a go to try it out. The curry is delicious and I’m really pleased with my new present. I can’t wait to try some more of your recipes in it.
I haven’t cooked with lentils before, Do you use dry lentils or jars ? What would the measurements be for both please?
Thank you?
it is dry lentils for this recipe. Enjoy
Is it dried red chili’s or regular?
fresh, but use dried if that is all you have 🙂
My daughter sent me the link to this recipe as I love lentils and happen to have all these ingredients on hand. Definitely making it this week.