Description

Experience the rich flavors of India with this Creamy Coconut Lentil Curry Recipe. This vegan delight is not only quick to prepare but also packed with nourishing ingredients that make it a perfect choice for any meal. Its creamy texture, aromatic spices, and satisfying nature create a comforting dish that’s ideal for busy weeknights or leisurely lunches. Whether served over rice, with naan, or on its own, each bite of this hearty curry is a burst of flavor that will tantalize your taste buds and fill your kitchen with mouthwatering aromas.

Ingredients

Scale

1 tablespoon coconut oil
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 head garlic (10–12 cloves, chopped)
28 ounce can crushed tomatoes
2 tablespoons ginger (chopped)
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried brown lentils
1–2 teaspoons cayenne powder (optional)
2 cups water
15 ounce can coconut milk
A handful of cherry tomatoes
1 cup chopped cilantro

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Instructions

Heat coconut oil in a large skillet over medium-high heat. Add cumin and coriander seeds; toast for about 45 seconds. Stir in the chopped garlic and cook until golden brown (about 2 minutes).
Add crushed tomatoes, ginger, turmeric, and sea salt; cook for about 5 minutes while stirring.
Mix in dried lentils and cayenne powder (if using), then add water and bring to a boil.
Lower the heat, cover, and simmer for 35–40 minutes until lentils are tender. Stir occasionally and add more water if necessary.
Once thickened, stir in coconut milk and cherry tomatoes; bring back to a simmer before mixing in cilantro.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 8g
Sodium: 650mg
Fat: 18g
Saturated Fat: 13g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg