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Creamy Coconut Lentil Curry

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This creamy coconut lentil curry is a comforting, flavorful, and hearty vegan dish made with red lentils, coconut milk, and warming spices. It’s easy to make in one pot and perfect for a healthy weeknight dinner.

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili flakes (optional)
  • 1 1/2 cups dried red lentils
  • 1 (14-ounce) can crushed tomatoes
  • 1 (14-ounce) can coconut milk
  • 2 cups vegetable broth
  • 1 teaspoon sea salt, more to taste
  • Juice from 1/2 lime
  • Fresh cilantro, for garnish

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
  2. Add garlic and ginger, and sauté for 1 minute until fragrant.
  3. Stir in curry powder, turmeric, cumin, and chili flakes. Cook for 30 seconds to bloom the spices.
  4. Add red lentils, crushed tomatoes, coconut milk, and vegetable broth. Stir to combine.
  5. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until lentils are soft and the curry is thickened.
  6. Stir in salt and lime juice. Taste and adjust seasonings as needed.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • Use full-fat coconut milk for a richer curry.
  • You can add vegetables like spinach or kale during the last few minutes of cooking.
  • This curry freezes well and is great for meal prep.
  • Adjust spice level to taste by increasing or omitting chili flakes.

Nutrition

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