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–+ servings
Coconut Lentil Curry

Creamy Coconut Lentil Curry That's Comfort in a Bowl

Experience a flavorful journey with this Coconut Lentil Curry, a hug in a bowl that's vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Coconut Oil Can substitute with olive oil.
  • 1 teaspoon Cumin Seeds Use ground cumin if unavailable.
  • 1 teaspoon Coriander Seeds Can substitute with ground coriander.
  • 10-12 cloves Garlic Chopped; adjust to preference.
  • 1 can Crushed Tomatoes Best to use canned for convenience.
  • 1 tablespoon Fresh Ginger Chopped for flavor.
  • 1 teaspoon Turmeric Essential for authentic flavor.
  • Sea Salt Adjust according to taste.
For the Lentils
  • 1 cup Dried Brown Lentils Canned lentils can be used for quicker prep.
  • 1/2 teaspoon Cayenne Powder Optional for heat.
  • 4 cups Water Modify based on desired consistency.
For Creaminess
  • 1 can Coconut Milk Essential for richness.
  • Cherry Tomatoes Optional; can be omitted.
For Garnish
  • Chopped Cilantro Can swap with basil or parsley.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat coconut oil over medium-high heat until it shimmers. Add cumin seeds and coriander seeds, toasting them for about 1-2 minutes.
  2. Stir in chopped garlic cloves and sauté for about 2 minutes until golden brown.
  3. Add crushed tomatoes, chopped ginger, turmeric, and sea salt to taste. Cook for 5 minutes, stirring occasionally.
  4. Introduce dried lentils, cayenne powder, and water into the skillet. Bring to a boil, then reduce heat and cover to simmer for 35-40 minutes.
  5. After lentils are tender, adjust consistency with more water if needed. Stir in coconut milk and cherry tomatoes and simmer for 3-5 minutes.
  6. Sprinkle chopped cilantro over the curry just before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 14gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 15gSugar: 6gVitamin A: 1000IUVitamin C: 10mgCalcium: 60mgIron: 4mg

Notes

For best flavor, use fresh ingredients and spices. This curry freezes well for up to 4 months.

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