Creamy Coconut Lentil Curry Recipe
This easy to make creamy coconut lentil curry is a vegan recipe that makes a perfect Meatless Monday dinner. 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!
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic, chopped (10-12 cloves)
- 28 ounce can of crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils, see notes
- 1-2 teaspoons cayenne powder, optional
- 2 cups water
- 15 ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
Instructions
- Heat the coconut oil in a large skillet (I love using my braiser) 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 cumin seeds, 1 head garlic, 1 tablespoon coriander seeds
- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring occasionally, for 5 minutes. Add the lentils, the cayenne powder (if using), and water to the pot and bring it to a boil.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
- 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.
- 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
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Notes
Lentils: You can use dried brown or green lentils. Red lentils cook much faster, so reduce the water to 1 cup and simmer the lentils for half the time if you'd like to use them instead.
Canned lentils: If you want to use canned lentils, add them to the recipe, omit the water, and warm them up.
Slow cooker: After several requests, I've created a crockpot coconut lentil curry recipe for you! While this original version still wins (in my books), the crockpot version is delicious and so great to come home to after a long day at work.
Can I add some vegetables to the curry? Absolutely! Many people who have made this recipe have commented that they've cooked their favorite veggies right in the pot of lentils. You can try potatoes, sweet potatoes, broccoli, carrots, cauliflower, or spinach.
Serving: 1 ½ cups, Calories: 354kcal, Carbohydrates: 36g, Protein: 13g, Fat: 20g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 965mg, Potassium: 962mg, Fiber: 15g, Sugar: 9g, Vitamin A: 477IU, Vitamin C: 18mg, Calcium: 93mg, Iron: 6mg