Description
Indulge in the comforting flavors of this Creamy Coconut Lentil Curry Recipe, a delightful vegan dish that embodies the essence of Indian cuisine. Bursting with spices and the rich creaminess of coconut milk, this curry is perfect for busy weeknights or whenever you crave a hearty meal. With minimal prep time and easily accessible ingredients, you’ll craft a nutrient-packed dish that warms both the heart and soul.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 10–12 cloves garlic (chopped)
- 28 oz 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 oz can coconut milk
- Handfuls of cherry tomatoes
- 1 cup chopped cilantro
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Add cumin and coriander seeds, toasting until brown, about 45 seconds. Stir in chopped garlic and cook for another 2 minutes.
- Add crushed tomatoes, ginger, turmeric, and sea salt; cook for about 5 minutes while stirring occasionally.
- Incorporate dried lentils and cayenne powder (if using) with water; bring to a boil.
- Reduce heat to low, cover, and simmer for 35–40 minutes until lentils are tender. Stir occasionally; add more water if needed.
- Once lentils are soft, stir in coconut milk and cherry tomatoes; return to simmer before removing from heat. Fold in chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 370
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg