Red lentils, aromatic spices and coconut milk are combined to create this creamy, comforting and flavoursome red lentil curry. Suitable for babies (6mth+), meaning the whole family can join in on curry night!
1tspSaltDo not add if making for baby and reduce for younger children.
180g /1 cupRed Split Lentilsrinsed and drained
400ml / 14 ozcanCoconut Milk
400g / 14 ozcanChopped Tomatoes
375ml 1½ cupsWater
For Serving (optional)
¼ cup Coriander (cilantro)finely chopped
Add coconut oil to a pan, over medium heat. Add the onion, carrot garlic and ginger and cook for around 10 mins, stirring occationally, until the onion is golden.
Add the pepper (capsicum) and spices (curry powder, smoked paprika and turmeric) and cook for a further 30-60 seconds, stirring continuously to prevent burning.
Add the lentils, coconut milk, tomatoes and water and simmer for around 25 mins, uncovered. (The lentils should be soft, and the sauce should be thickened and creamy. If you find it too thick add 1/2 cup extra of water at a time.)
Add the lemon juice and chopped coriander, taste and then season to taste. (do not salt for baby)
Add 1-2 tbsp of mild curry powder to taste. For babies, young children and children not used to spice then I recommend 1 tbsp. For older children, used to spiced food add 2 tbsp. (I add 2tbsp and my boys are 6 & 9)
Check the ingredient list of the curry powder, if making for a baby avoid those that have salt as an ingredient high up on the ingredient list.
Although this is a recipe for red lentil curry, you can substitute with other lentil varieties.
Green or brown lentils can be used but will need a longer cooking time and extra water. Add 750ml (3 cups) of water and simmer for 30 mins (covered) and a further 10 -15 mins uncovered.
If using canned lentils (watch salt content if making for baby/toddler) you can skip the water and reduce the cooking time as the lentils are already cooked.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.