Description
Discover the irresistible Creamy Coconut Lentil Curry Recipe, a vegan delight that’s perfect for any occasion. This dish combines the earthy goodness of brown lentils with the rich, creamy texture of coconut milk, all infused with aromatic Indian spices. Whether you’re preparing a quick weeknight dinner or looking to impress guests at your next gathering, this curry is both easy to make and packed with flavor. In less than an hour, you can enjoy a comforting meal that also makes for excellent leftovers—ideal for meal prep! Customize the spice levels to suit your taste, and serve it alongside rice or naan for a satisfying experience.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 10–12 cloves garlic, chopped
- 28 oz can crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- Optional: 1-2 teaspoons cayenne powder
- 15 oz can coconut milk
- Handful of cherry tomatoes
- 1 cup chopped cilantro
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Toast cumin and coriander seeds until fragrant.
- Add chopped garlic; sauté until golden.
- Stir in crushed tomatoes, ginger, turmeric, and salt; cook for about 5 minutes.
- Add lentils and cayenne (if using) with water; bring to a boil.
- Reduce heat to low and simmer covered for 35–40 minutes, stirring occasionally.
- Once lentils are tender, stir in coconut milk and cherry tomatoes; simmer gently.
- Remove from heat, garnish with cilantro, and serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 18g
- Protein: 12g
- Cholesterol: 0mg