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–+ servings
Coconut Lentil Curry

Creamy Coconut Lentil Curry for Cozy, Flavorful Nights

Enjoy this Coconut Lentil Curry, a satisfying vegan dinner that brings warmth and flavor to your table.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Coconut Oil Substitute olive oil for lighter option
  • 1 teaspoon Cumin Seeds Ground cumin can be used in a pinch
  • 1 teaspoon Coriander Seeds Ground coriander is a good alternative
  • 2 cloves Garlic (chopped) Fresh garlic is preferable
  • 1 can (28 oz) Crushed Tomatoes Fresh tomatoes can be substituted
  • 1 tablespoon Ginger (chopped) Fresh ginger preferred
  • 1 teaspoon Turmeric Freshly grated turmeric enhances flavor
  • 1 teaspoon Sea Salt Adjust to taste
For the Lentils
  • 1 cup Dried Brown Lentils Green or red lentils can be replaced
  • 1-2 teaspoons Cayenne Powder (optional) Adjust based on spice preference
  • 2 cups Water Can adjust for desired curry thickness
For the Creaminess
  • 1 can (15 oz) Coconut Milk Avoid lite coconut milk for richness
  • 1 Cherry Tomatoes Substitute with diced bell peppers for variation
  • 1 cup Chopped Cilantro Parsley or basil can replace cilantro

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat coconut oil over medium-high heat. Add cumin seeds and coriander seeds, toasting for about 45 seconds until fragrant.
  2. Stir in chopped garlic and sauté for approximately 2 minutes until golden brown.
  3. Add crushed tomatoes, chopped ginger, turmeric, and sea salt. Cook for about 5 minutes, stirring occasionally until it thickens.
  4. Mix in dried brown lentils, water, and cayenne powder. Bring to a boil over high heat.
  5. Lower the heat to a gentle simmer, cover the skillet, and cook for 35-40 minutes until lentils are soft.
  6. Stir in coconut milk and halved cherry tomatoes, allowing to come back to a gentle simmer.
  7. Remove from heat and mix in chopped cilantro. Serve warm with rice, naan, or on its own.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 900mgFiber: 12gSugar: 6gVitamin A: 500IUVitamin C: 7mgCalcium: 50mgIron: 3mg

Notes

Use fresh garlic and ginger for maximum flavor. Adjust spice levels to personal preference. Refrigerate leftovers in an airtight container for up to 4 days.

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