Lentil & Broccoli Curry with Coconut Milk

Lentil & Broccoli Curry with Coconut Milk Ingredients • 2 Tbsp canola oil • 1 onion, diced • 1 Tbsp red curry paste • 1 (14 oz/398 mL) can coconut milk • 2 cups (500 ml) cooked green lentils (canned) • 4 cups broccoli florets • 1 lime, juiced • pinch, sugar • to taste, salt and pepper













Making It 1. Place a large saucepan over medium-high heat. Add 2 tablespoons of canola oil. 2. Add chopped onion and cook in the saucepan until translucent, about 5 minutes. 3. Stir in curry paste into the pan with onion and cook for 1 minute, stirring constantly. 4. Slowly pour in coconut milk. Rinse the can out with 1/ 2 cup (125 mL) water and add to pan as well. 5. Stir in the cooked lentils, cover and bring the curry to a low boil (simmer). 6. Lower the heat to medium-low and cook for 10 minutes. 7. Stir in broccoli and cook for 4-5 minutes, until the broccoli is tender. 8. Stir in lime juice, pinch of sugar, and season with salt and pepper. 9. Serve over steamed white or brown rice. Optional: Garnish with chopped cilantro or toasted peanuts



Recipe adapted from: http://www.lentils.org/recipe/lentil-broccoli-curry-with-coconut-milk/

NUTRITION FACTS Servings: 4 PER SERVING Calories (kcal): 420 Fat (g): 29 Carbohydrate (g): 33 Protein (g): 14 Fibre (g): 11





TIPS & HINTS Add in your other veggies to boost your curry: Red bell peppers Cauliflower Eggplant Zucchini Carrots

A SPORTS NUTRITION PUBLICATION © THE UBC DEPARTMENT OF ATHLETICS AND RECREATION, AUGUST 2017