5 from 84 votes
Lentil Coconut Curry
Lentil Coconut Curry blends lentils with sweet potatoes, onion, and a fragrant mix of spices cooked gently in coconut milk. Spinach is stirred in near the end, and the curry is brightened with lemon juice and garnished with cilantro. This creamy, mildly spiced curry balances earthy lentils, sweet vegetables, and smooth coconut flavors, offering a comforting and nourishing dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
222 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 222
% 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.