Description
This Creamy Coconut Lentil Curry Recipe is a vegan delight that brings the bold flavors of Indian cuisine right to your table. With its rich blend of spices and creamy coconut milk, this dish is both comforting and satisfying. Perfect for Meatless Mondays or easy weeknight dinners, it takes less than an hour to prepare, leaving you more time to enjoy with family or friends. The versatility of this recipe allows you to customize it with your favorite vegetables or adjust the spice levels according to your taste. Serve it over fluffy basmati rice or with warm naan for a complete meal that everyone will love.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 cup dried brown lentils
- 28-ounce can crushed tomatoes
- 15-ounce can coconut milk
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 cups water
- Fresh cilantro (for garnish)
Instructions
- In a large skillet, heat coconut oil over medium-high heat. Toast cumin and coriander seeds for about 45 seconds until fragrant.
- Add chopped garlic, followed by crushed tomatoes, ginger, turmeric, and salt. Cook for around 5 minutes.
- Stir in the dried lentils and optional cayenne powder with 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, bringing back to a gentle simmer before removing from heat. Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 7g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 0mg