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Creamy Coconut Lentil Curry

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This creamy coconut lentil curry is a healthy, easy, and delicious vegan dish made with red lentils, coconut milk, and aromatic spices. It’s a comforting one-pot meal that’s perfect for a weeknight dinner.

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon mild curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne (optional)
  • 1 1/2 cups dried red lentils
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can full-fat coconut milk
  • 2 cups vegetable broth
  • 1 teaspoon sea salt (or to taste)
  • Fresh cilantro, to serve
  • Cooked rice or naan, for serving

Instructions

  1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
  2. Add the garlic and ginger and cook for another minute.
  3. Stir in the curry powder, turmeric, cumin, cinnamon, and cayenne (if using), and cook for 1 minute to release the spices’ aroma.
  4. Add the lentils, diced tomatoes, coconut milk, vegetable broth, and salt. Stir well to combine.
  5. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until the lentils are soft and the curry has thickened. Stir occasionally to prevent sticking.
  6. Adjust salt and spice level to taste. Serve hot, garnished with cilantro, over rice or with naan.

Notes

  • This curry thickens as it sits. Add a splash of water or broth when reheating.
  • You can add vegetables like spinach or kale in the last few minutes of cooking for extra nutrition.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-creamy-coconut-lentil-curry/