Creamy Coconut Lentil Curry Recipe
User Reviews
4.9
Creamy Coconut Lentil Curry Recipe
Description
The Creamy Coconut Lentil Curry Recipe features brown lentils cooked slowly with toasted cumin and coriander seeds, combined with fresh garlic and ginger to develop a robust base. Crushed tomatoes and turmeric add acidity and warmth to the curry, while the optional cayenne pepper offers a subtle heat. After the lentils soften and the curry thickens, creamy coconut milk and fresh cherry tomatoes are stirred in for richness and texture, finished with chopped cilantro for a fresh herbal note.
The preparation involves toasting whole spices, then simmering lentils in the spiced tomato mixture with water until tender. The addition of coconut milk brightens and softens the dish’s flavors and texture. The handful of cherry tomatoes adds bursts of juiciness and freshness to the creamy curry and contrast the earthiness of the lentils.
This dish can be served as a main course with steamed rice or flatbreads. The creamy, thick consistency makes it suitable for spooning over grains or enjoying as a hearty stew. The lentils provide protein and substance, while the coconut milk balances spices and acidity for a mild, rounded taste.
Note that adjusting water amounts during simmering controls the curry’s thickness, allowing for a more stew-like or sauce-like result. Stirring occasionally prevents sticking, and adding an extra splash of water if needed helps maintain the proper consistency.
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 head garlic chopped (10-12 cloves)
- 28 ounce crushed tomatoes can
- 2 tablespoons ginger chopped
- 1 tablespoon Turmeric
- 2 teaspoons salt sea salt
- 1 cup brown lentils dried
- 1-2 teaspoons cayenne pepper powder optional
- 2 cups water see notes
- 15 ounce coconut milk can
- cherry tomato a few handfuls
- 1 cup cilantro chopped
Instructions
- 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.
- 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.
- 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.
Notes
- Adjust water quantity during simmering to achieve your preferred curry thickness.
- Stir regularly to prevent the lentils from sticking to the bottom of the pot.
- Use fresh cilantro added at the end to retain its bright flavor.
- The optional cayenne pepper can be omitted to keep the curry mild.
- Adding cherry tomatoes near the end preserves their texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 354kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 965mg | 40% |
| Potassium | 962mg | 20% |
| Fiber | 15g | 60% |
| Sugar | 9g | 18% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 93mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
