Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

A rich, flavorful, and creamy coconut lentil curry made with tender red lentils, aromatic spices, and creamy coconut milk. This dish is a vegan, gluten-free delight that pairs beautifully with rice or flatbreads, offering a perfect balance of heat and sweetness. A simple yet hearty meal ideal for any occasion.

Ingredients
    For the Curry Base:
  • 1 cup red lentils (rinsed and drained)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 can (400ml) coconut milk
  • 1 can (400g) diced tomatoes
  • 2 cups vegetable broth or water
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp chili powder (optional, adjust to taste)
  • 1/2 tsp cinnamon
  • Salt to taste
  • Fresh cilantro leaves, chopped (for garnish)
    • For the Toppings (Optional):
  • 1 tbsp coconut flakes, toasted
  • 1/2 cup plain yogurt (or coconut yogurt for vegan option)
  • Fresh lime wedges
Instructions
    Prepare the Curry Base:
  1. 1
    In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
    2. Sauté the Aromatics:
  2. 2
    Add the minced garlic and grated ginger to the onions and sauté for another 1-2 minutes, allowing the spices to release their flavors.
    3. Add the Spices:
  3. 3
    Sprinkle in the curry powder, cumin, turmeric, coriander, chili powder, and cinnamon. Stir well to coat the onions, garlic, and ginger in the spices, and cook for 1-2 minutes until fragrant.
    4. Combine Lentils and Liquids:
  4. 4
    Add the rinsed red lentils, coconut milk, diced tomatoes, and vegetable broth to the pot. Stir well to combine. Bring the mixture to a simmer.
    5. Cook the Curry:
  5. 5
    Lower the heat and let the curry simmer for 25-30 minutes, stirring occasionally. The lentils should become tender and the curry should thicken to a creamy consistency. Add more water or broth if needed to reach your desired consistency.
    6. Final Seasoning:
  6. 6
    Taste the curry and adjust seasoning with salt. If desired, add a pinch of sugar for sweetness or extra chili powder for heat.
    7. Garnish and Serve:
  7. 7
    Serve the curry hot, garnished with fresh cilantro leaves. For added texture, top with toasted coconut flakes, a dollop of yogurt, and a squeeze of lime juice.
Note

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of water or broth to loosen the curry.

Freezing: This curry freezes well for up to 3 months. Let it cool completely before transferring to an airtight container for freezing.

Variations: You can add vegetables like spinach, bell peppers, or carrots for extra flavor and nutrients. For a protein boost, consider adding cooked chickpeas or tofu cubes.

Keywords: Vegan, Healthy, Budget-Friendly, Comfort Food, Easy Curry
Read it online: https://petitepanini.com/recipe/creamy-coconut-lentil-curry/