Description
Indulge in this Creamy Coconut Lentil Curry Recipe, a delightful vegan dish that effortlessly blends rich Indian flavors with a creamy texture. Perfect for Meatless Mondays or any day you crave comfort food, this curry is not only quick to prepare but also packed with nutrients. In under an hour, enjoy a satisfying meal that can be paired with rice or enjoyed on its own. The aromatic spices and hearty lentils make every bite a comforting experience, ensuring you’ll return to this recipe time and again.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 10–12 cloves garlic (chopped)
- 28-ounce 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-ounce can coconut milk
- A few 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 for about 45 seconds until fragrant.
- Stir in chopped garlic and cook for another 2 minutes until golden.
- Add crushed tomatoes, ginger, turmeric, and sea salt; cook for about 5 minutes.
- Mix in dried lentils and cayenne powder if desired; add water and bring to a boil.
- Lower the heat, cover, and simmer for 35–40 minutes until lentils are tender. Stir occasionally, adding more water if necessary.
- Once thickened, stir in coconut milk and cherry tomatoes; gently simmer before folding in chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 880mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg