Description
Indulge in the warmth and richness of this Creamy Coconut Lentil Curry Recipe, a satisfying dish that brings vibrant Indian flavors to your table. Quick to prepare and packed with nutritious ingredients, this vegan curry is perfect for weeknight dinners or a cozy weekend feast. The combination of brown lentils and creamy coconut milk creates a hearty meal that is both comforting and nourishing. With aromatic spices like turmeric and cumin, every bite is a delightful explosion of flavor. Plus, it’s an excellent option for meal prep, making leftovers a treat for lunch the next day.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 10–12 cloves garlic (chopped)
- 28-ounce can crushed tomatoes
- 2 tablespoons ginger (chopped)
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 1–2 teaspoons cayenne powder (optional)
- 2 cups water
- 15-ounce can coconut milk
- A handful of cherry tomatoes
- 1 cup chopped cilantro
Instructions
- In a large skillet, heat coconut oil over medium-high heat. Add cumin and coriander seeds; toast until fragrant (about 45 seconds). Stir in garlic, browning for about 2 minutes.
- Add crushed tomatoes, ginger, turmeric, and salt. Cook, stirring occasionally for about 5 minutes.
- Incorporate lentils and cayenne (if using). Pour in water; bring to a boil. Reduce heat to low, cover, and simmer for 35–40 minutes until lentils are soft.
- Stir in coconut milk and cherry tomatoes; simmer briefly before mixing in cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 345
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg