This Creamy Coconut and Lentil Curry is a rich and comforting dish that is both satisfying and packed with flavor. The combination of lentils and coconut milk creates a creamy texture, while the aromatic spices provide a warm and inviting taste. This vegan curry is perfect for a cozy dinner and pairs well with rice or naan bread.
Prep Time
10 minutes
Cook Time
40 minutes
Organic Ingredient List
- 1 cup red lentils, rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon coconut oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions
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Prepare the Lentils: Rinse the red lentils under cold water and set aside.
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Cook the Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
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Add the Spices: Stir in the turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using). Cook the spices for about 1 minute to release their flavors.
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Add the Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
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Cook the Lentils: Add the rinsed lentils to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the lentils are tender.
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Add the Coconut Milk: Stir in the coconut milk and season with salt and pepper. Let the curry simmer uncovered for another 10 minutes, allowing it to thicken slightly.
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Serve: Ladle the curry into bowls and garnish with fresh cilantro. Serve with cooked rice or naan bread for a complete meal.