Description
Indulge in the warmth of our Creamy Coconut Lentil Curry Recipe, a simple yet delicious vegan dish that captures the essence of Indian cuisine. This comforting curry harmonizes creamy coconut milk with hearty lentils, making it an ideal choice for Meatless Mondays or any night when you seek nourishing comfort food. Not only is it quick to prepare—taking under an hour—but it’s also packed with wholesome ingredients and vibrant spices. Customize it with your favorite vegetables or adjust the spice level to suit your palate. Enjoy a bowlful of this aromatic curry, perfect for meal prep, as leftovers taste even better!
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic (chopped (10–12 cloves))
- 28 ounce can of 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. Toast cumin and coriander seeds until fragrant, then add chopped garlic and brown for 2 minutes.
- Stir in crushed tomatoes, ginger, turmeric, and sea salt, cooking for 5 minutes.
- Add lentils and water; bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes until lentils are soft.
- Stir in coconut milk and cherry tomatoes; return to a simmer before removing from heat. Fold in chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg