Description
Creamy Coconut Lentil Curry is a comforting vegan dish that combines the richness of coconut milk with a variety of aromatic Indian spices. This delightful recipe is perfect for Meatless Mondays or any busy night when you crave something hearty yet healthy. With its creamy texture and robust flavors, this curry is not only easy to prepare but also nutritious, making it an excellent choice for dinner. Plus, it tastes even better the next day, making leftovers a treat!
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic (chopped)
- 28 oz crushed tomatoes
- 2 tablespoons ginger (chopped)
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 15 oz coconut milk
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat coconut oil over medium-high heat. Add cumin and coriander seeds; toast until fragrant. Stir in chopped garlic and cook until golden.
- Add crushed tomatoes, chopped ginger, turmeric, and sea salt; cook for five minutes.
- Stir in lentils, cayenne (if using), and water; bring to a boil. Reduce heat to low, cover, and simmer for 35–40 minutes.
- Once lentils are tender, stir in coconut milk and cherry tomatoes; simmer gently. Mix in chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 8g
- Sodium: 630mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg