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–+ servings
Coconut Lentil Curry

Creamy Coconut Lentil Curry for a Cozy Weeknight Dinner

This Coconut Lentil Curry combines creamy coconut milk and bold spices for a wholesome vegan dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Coconut Oil Can substitute with any neutral oil.
  • 1 teaspoon Cumin Seeds Ground cumin can be used if seeds are unavailable.
  • 1 teaspoon Coriander Seeds Ground coriander is an alternative.
  • 10-12 cloves Garlic Can use garlic powder in a pinch.
  • 28 oz Crushed Tomatoes Fresh tomatoes can be blended if preferred.
  • 2 tablespoons Fresh Ginger, chopped Can substitute with ground ginger (1 teaspoon).
  • 1 tablespoon Turmeric No direct substitute but can omit for a milder taste.
  • 2 teaspoons Sea Salt Adjust to taste.
  • 1 cup Dried Brown Lentils Can also use green lentils.
  • 1-2 teaspoons Cayenne Powder Omit for a mild version.
  • 2 cups Water Adjust as needed for desired thickness.
  • 15 oz Coconut Milk Light coconut milk can be used for fewer calories.
  • Cherry Tomatoes Optional but enhances the dish.
  • 1 cup Chopped Cilantro Can substitute with parsley if desired.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions for Coconut Lentil Curry
  1. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds. Toast for about 45 seconds until fragrant.
  2. Add 10-12 minced garlic cloves and sauté for around 2 minutes, until golden brown.
  3. Incorporate 28 oz of crushed tomatoes, 2 tablespoons of chopped fresh ginger, 1 tablespoon of turmeric, and 2 teaspoons of sea salt. Cook for about 5 minutes.
  4. Add 1 cup of dried brown lentils and 1-2 teaspoons of cayenne powder, pour in 2 cups of water. Raise heat to a boiling point.
  5. Lower heat and cover, let cook for 35-40 minutes, stirring occasionally.
  6. Stir in a 15 oz can of coconut milk and halved cherry tomatoes; simmer for an additional 5 minutes.
  7. Remove from heat and fold in 1 cup of chopped cilantro. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 70mgIron: 4mg

Notes

This curry not only tastes great fresh but also allows flavors to deepen over time, making leftovers a delicious treat.

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