Coconut Milk Lentil Curry (30 Minutes)

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Lentil curry is a hearty and flavorful dish that brings together the earthy taste of lentils with aromatic spices and a rich tomato-based sauce.

This vegetarian and vegan-friendly curry is not only delicious but also packed with protein and fiber, making it a nutritious choice for a quick and satisfying meal.

The combination of lentils, spices, and vegetables creates a harmonious blend of flavors that will tantalize your taste buds. Let’s get cooking!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 cup dried lentils, rinsed
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder (optional, for heat)
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Instructions

  1. Start by heating a large pot or deep skillet over medium heat. Add a drizzle of oil and sauté the chopped onion until it becomes translucent and starts to soften, which takes about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
  2. Add the curry powder, cumin, coriander, turmeric, and chili powder (if using) to the pot, and cook for about 1 minute, stirring continuously. This helps to release the flavors of the spices and enhances the overall taste of the curry.
  3. Pour in the diced tomatoes, vegetable broth, and rinsed lentils. Stir everything together and bring the mixture to a gentle simmer. Cover the pot and let it cook for approximately 15-20 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking.
  4. Once the lentils are cooked, stir in the coconut milk and season the curry with salt and pepper according to your taste preference. Continue to simmer for an additional 2-3 minutes to allow the flavors to meld together.
  5. Remove the pot from the heat and let the curry sit for a few minutes to thicken slightly. Serve the lentil curry hot, garnished with fresh cilantro. It pairs well with steamed rice, naan bread, or any other bread of your choice.

Notes

Feel free to adjust the amount of curry powder, cumin, coriander, and chili powder to suit your desired level of spiciness. If you prefer a thicker curry, you can mash some of the cooked lentils with the back of a spoon or blend a portion of the mixture before adding the coconut milk.

For added texture and flavor, consider adding vegetables like spinach, diced bell peppers, or diced carrots to the curry. Serve with a side of your choosing for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 10g
  • Carbohydrates: 40g
  • Fiber: 15g
  • Protein: 15g
  • Cholesterol: 0mg

Pair this with...

Saffron Rice

Start by soaking a pinch of saffron threads in a couple tablespoons of hot water. This draws out the color and flavor. In a pot, sauté some finely chopped onions in butter or oil until translucent. Add in your rice, preferably Basmati for its fragrant profile, and stir for a couple of minutes to coat the grains. Pour in your stock or water, then add the saffron along with its soaking liquid. Season with salt. Bring to a boil, then reduce the heat, cover, and let it simmer until the rice is cooked and has absorbed all the liquid. Fluff with a fork, and serve.

Easy Naan

Start by combining warm water, a pinch of sugar, and active dry yeast in a bowl. Let it sit for a few minutes until it becomes frothy. In another bowl, mix all-purpose flour with some salt. Make a well in the center and pour in some yogurt and the frothy yeast mixture. Mix these together until a dough forms. Knead the dough on a floured surface until it's smooth. Place it in a greased bowl, cover, and let it rise for a couple of hours. Once doubled, divide the dough into balls. Roll each one out into an oval shape. Heat a skillet or griddle over medium-high heat. Cook each naan until it puffs up and gets brown spots, usually about 2 minutes per side. Brush with melted butter or ghee for extra richness.

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

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