Description
Indulge in the comforting flavors of this Creamy Coconut Lentil Curry Recipe, a delightful vegan dish that embodies the essence of Indian cuisine. With its rich and creamy texture, aromatic spices, and wholesome ingredients, this curry is perfect for weeknight dinners or a hearty lunch. Ready in under an hour, it offers a nutritious meal option that will impress your family and friends. Customize it with your favorite vegetables or adjust the spice levels to suit your palate. Enjoy this satisfying dish on its own or paired with rice or naan for a complete experience!
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic (chopped)
- 28-ounce can crushed tomatoes
- 2 tablespoons fresh ginger (chopped)
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- Optional: 1-2 teaspoons cayenne powder
- 15-ounce can coconut milk
- Cherry tomatoes and cilantro for garnish
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Toast cumin and coriander seeds until fragrant, about 45 seconds. Add chopped garlic and brown for about 2 minutes.
- Stir in crushed tomatoes, ginger, turmeric, and sea salt. Cook for about 5 minutes.
- Add dried lentils and cayenne powder (if using), then pour in water and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender. Stir occasionally; add more water if needed.
- Once lentils are soft, stir in coconut milk and cherry tomatoes. Simmer briefly before serving topped with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg