This easy to make creamy coconut lentil curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch the next day.
1tablespooneach: cumin seeds and coriander seeds
1headgarlic, chopped (10-12 cloves)
28ouncecan of crushed tomatoes
1cupdried brown lentils
1-2teaspoonscayenne powder, optional
2cupswater, see notes
15ouncecan coconut milk
A few handfuls of cherry tomatoes
Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
1 tablespoon coconut oil, 1 tablespoon each: cumin seeds and coriander seeds, 1 head garlic
Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ - 1 cup of water.
28 ounce can of crushed tomatoes, 2 tablespoons ginger, 1 tablespoon turmeric, 2 teaspoons sea salt, 1 cup dried brown lentils, 1-2 teaspoons cayenne powder, 2 cups water
Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
15 ounce can coconut milk, A few handfuls of cherry tomatoes, 1 cup chopped cilantro
Based on reader feedback, we've reduced the amount of water used in this recipe. This will result in a thicker curry.