Description
Indulge in the warmth and richness of this Creamy Coconut Lentil Curry Recipe, a delightful vegan dish that brings Indian flavors to your table. Perfect for Meatless Mondays or any weeknight dinner, this curry is not only quick to prepare but also fills your home with inviting aromas. With a creamy coconut milk base and protein-packed lentils, it’s a nourishing comfort food that’s sure to satisfy. Plus, it’s versatile enough to adapt with whatever vegetables you have on hand. Enjoy it over rice or with warm naan for a complete meal that everyone will love.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 10–12 cloves garlic, chopped
- 28 ounces crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 15 ounces coconut milk
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Add cumin and coriander seeds; toast until browned (about 45 seconds). Stir in garlic and cook for 2 minutes.
- Mix in crushed tomatoes, ginger, turmeric, and sea salt. Cook for 5 minutes while stirring occasionally.
- Add the dried lentils and pour in 2 cups of water; bring to a boil.
- Reduce heat, cover, and simmer for 35-40 minutes until lentils are tender, stirring occasionally.
- Stir in coconut milk and cherry tomatoes; simmer briefly before serving with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg