Description
Indulge in the rich flavors of this Creamy Coconut Lentil Curry Recipe, a delightful vegan dish that brings the warmth of Indian cuisine to your table. Perfect for Meatless Mondays or any casual gathering, this curry features a luscious blend of spices and creamy coconut milk that comes together in less than an hour. Its comforting texture and robust taste make it a satisfying meal that’s great as leftovers too. Whether served over fluffy basmati rice or alongside warm naan, this dish is sure to impress everyone.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 cup dried brown lentils
- 28-ounce can crushed tomatoes
- 15-ounce can coconut milk
- 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
- 1–2 teaspoons cayenne powder (optional)
- 2 cups water
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
Instructions
- In a large skillet, heat coconut oil over medium-high heat. Toast cumin and coriander seeds for about 45 seconds until fragrant.
- Add chopped garlic; sauté for about 2 minutes until golden brown.
- Stir in crushed tomatoes, ginger, turmeric, and sea salt; cook for 5 minutes.
- Add lentils and water; bring to a boil before reducing heat to low. Cover and simmer for 35-40 minutes until lentils are tender.
- Stir in coconut milk and cherry tomatoes; simmer briefly before removing from heat. Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg