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Creamy Coconut Lentil Curry

Creamy Coconut Lentil Curry: Your New Vegan Comfort Recipe

Creamy Coconut Lentil Curry is a quick vegan comfort meal packed with earthy flavors, perfect for weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Adds richness and a subtle coconut flavor; substitute with olive oil for a different taste.
  • 1 teaspoon Cumin Seeds Contributes warm, earthy notes; ground cumin can be used if necessary.
  • 1 teaspoon Coriander Seeds Enhances the flavor profile; can substitute with ground coriander.
  • 3 cloves Garlic Minced; provides aromatic sweetness; adjust according to taste preference.
  • 1 can Crushed Tomatoes Forms the curry base; opt for fresh tomatoes for a lighter version if desired.
  • 1 tablespoon Ginger Minced; adds a zesty kick; ground ginger can be used if fresh is not available.
  • 1 teaspoon Turmeric Offers vibrant color and health benefits; direct substitute not available, but can reduce quantity.
  • 1 teaspoon Sea Salt Enhances all flavors; adjust for dietary needs.
For the Lentils
  • 1 cup Dried Brown Lentils Key source of protein and texture; red lentils can be used (less cooking time needed).
  • 1 teaspoon Cayenne Powder Optional; adds heat; can be omitted for a milder curry.
  • 3 cups Water Used to cook lentils; adjust for desired thickness.
For the Creaminess
  • 1 can Coconut Milk Provides creaminess; alternatives like almond milk can change texture.
  • 1 cup Cherry Tomatoes Halved; adds freshness; can replace with diced tomatoes.
  • 1 handful Chopped Cilantro Garnish for freshness; substitute with parsley if needed.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of coconut oil over medium-high heat until it shimmers.
  2. Add 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds to the hot oil. Toast the spices for about 45 seconds, stirring frequently.
  3. Stir in 3 minced garlic cloves and sauté for 2 minutes until they turn golden brown and soft.
  4. Add 1 can of crushed tomatoes, 1 tablespoon of minced ginger, 1 teaspoon of turmeric, and 1 teaspoon of sea salt to the pan. Stir the mixture well.
  5. Stir in 1 cup of dried brown lentils and 3 cups of water. Bring the mixture to a vigorous boil.
  6. Reduce the heat to low, cover the skillet, and let the lentils simmer for 35-40 minutes.
  7. Once the lentils are cooked, stir in 1 can of coconut milk and 1 cup of halved cherry tomatoes.
  8. Fold in a handful of chopped cilantro just before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 13gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 15gSugar: 5gVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Leftovers can be stored in an airtight container for up to 4 days in the fridge or frozen for 4 months.

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