Description
Indulge in the warmth and richness of this Creamy Coconut Lentil Curry Recipe, a delightful vegan dish that combines hearty lentils with aromatic spices and creamy coconut milk. Perfect for Meatless Mondays or any occasion, this comforting curry can be whipped up in under an hour, making it an ideal choice for busy weeknights. Packed with protein and fiber, this flavorful dish not only satisfies your hunger but also warms your soul. Serve it over rice or with naan for a complete meal that’s sure to impress family and friends.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic (chopped)
- 28 oz can crushed tomatoes
- 2 tablespoons ginger (chopped)
- 1 tablespoon turmeric
- 1 cup dried brown lentils
- 15 oz can coconut milk
- Sea salt to taste
- Optional: cayenne powder
Instructions
- In a large skillet, heat coconut oil over medium-high heat. Toast cumin and coriander seeds until browned, then add chopped garlic and brown for about 2 minutes.
- Stir in crushed tomatoes, ginger, turmeric, and sea salt; cook for about 5 minutes.
- Add lentils and water; bring to a boil. Reduce heat, cover, and simmer for 35–40 minutes until lentils are tender.
- Stir in coconut milk and cherry tomatoes; simmer gently before removing from heat.
- Garnish with chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg