Lentil Coconut Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
222 kcal
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Course
Main Course
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Cuisine
Indian
Lentil Coconut Curry
Description
This Lentil Coconut Curry features a base of sautéed onions and ginger-garlic paste seasoned with turmeric, garam masala or alternative curry blends, fenugreek leaves, salt, and optional pepper flakes for mild heat. Sweet potatoes or butternut squash cook in the coconut milk until tender, infusing the curry with natural sweetness and creamy texture. Cooked lentils and fresh or frozen spinach are then added and allowed to simmer, melding the flavors and thickening the sauce slightly.
The resulting curry is smooth and velvety from the coconut milk, with tender vegetables and lentils providing bite and substance. The layered spices deliver warmth and aromatic complexity without overwhelming heat. Lemon juice and cilantro garnish add brightness and fresh herbal notes to balance the richness. The dish serves well alongside bread, flatbread, or rice to soak up the sauce.
Variations suggested by notes include substituting chickpeas or white beans for lentils or combining legumes, with adjustments in coconut milk volume and spice amounts to maintain flavor balance. For a coconut milk substitute, cooking sweet potatoes in broth and adding cashew cream provides a similar creamy effect. The recipe is naturally free from gluten, soy, and nuts when following the base ingredients.
Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 cup onion or white onion, red, chopped
- 2 tablespoons ginger-garlic paste or 1/2” of ginger, minced and four cloves of garlic, minced
- 1/2 teaspoon Turmeric
- 1 teaspoon garam masala (or 1.5-2 teaspoons curry powder, Berbere, Cajun blend or Jamaican curry powder)
- 1/2 teaspoon fenugreek leaves kasuri methi), optional, dried
- 1/2 teaspoon salt
- 1/4 teaspoon pepper flakes optional, or use black pepper
- 1 cup sweet potato or frozen sweet potato or butternut squash, peeled and chopped
- 15- ounce coconut milk or lite coconut milk, full fat, canned
- 15- ounce lentils or 1.5 cups cooked lentils, canned, cooked
- 1/2 cup spinach or 1 cup fresh baby spinach, frozen
- lemon juice for garnish
- cilantro for garnish
Instructions
- Heat a skillet over medium heat and add the oil. Once the oil is hot, add the onion and a good pinch of salt and cook until the onion is starting to turn translucent, 4 to 5 minutes. Then add the ginger-garlic paste and mix in. Mix in the spices and salt, then mix in the coconut milk and the sweet potatoes or butternut squash.
- Cover with the lid and cook until the sweet potato is cooked through. This will take anywhere from 8 to 12 minutes, depending on your stove, pan, and the size of the cubed vegetables.
- Then, mix in the cooked lentils and spinach and 1/2 teaspoon of lemon juice. Bring to a good boil, then taste and adjust the flavor. Add 1/2 cup or more broth, if you want the lentils to be saucier, because this will thicken as it cools. Once it is boiling consistently for 2 minutes, switch off the heat.
- Garnish with cilantro or other herbs of choice and some lemon juice and pepper flakes, if you like, and serve with some sourdough or rice, flatbread, or other cooked grains.
Notes
- Substitute chickpeas or white beans for lentils, or combine both, adjusting coconut milk and spices accordingly.
- Use split red lentils for quicker cooking and better texture balance with sweet potatoes.
- To replace coconut milk, cook sweet potatoes in broth and add cashew cream made from blended cashews and water for creaminess.
- This curry is naturally free of gluten, soy, and nuts when made as specified.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 332mg | 14% |
| Potassium | 639mg | 14% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 7050IU | 141% |
| Vitamin C | 6mg | 7% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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