Description
Indulge in the comforting flavors of our Creamy Coconut Lentil Curry Recipe, a delightful vegan dish that’s both nutritious and easy to prepare. This hearty curry combines brown lentils with rich coconut milk and aromatic Indian spices, creating a deliciously creamy sauce that your taste buds will adore. Perfect for busy weeknights or when entertaining friends, this recipe is versatile enough to be served on its own or paired with rice and naan. Plus, it’s meal prep-friendly, ensuring you’ll have leftovers that taste even better the next day. Dive into this satisfying dish that brings warmth and flavor to your table.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic (chopped (10–12 cloves))
- 2 tablespoons ginger (chopped)
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 28 ounce can of crushed tomatoes
- 1 cup dried brown lentils
- 1–2 teaspoons cayenne powder (optional)
- 2 cups water
- 15 ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
Instructions
- In a large skillet over medium-high heat, melt coconut oil and toast cumin and coriander seeds until fragrant (about 45 seconds). Add chopped garlic and brown for 2 minutes.
- Stir in crushed tomatoes, ginger, turmeric, and sea salt; cook for 5 minutes.
- Add lentils, cayenne powder (if using), and 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 serving. Garnish with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg