Description
Indulge in the rich and comforting flavors of this Creamy Coconut Lentil Curry Recipe, a delightful vegan dish that’s perfect for any occasion. With its creamy texture and aromatic spices, this curry brings the essence of Indian cuisine to your table in less than an hour. Ideal for weeknight dinners or meal prep, it promises not only to satisfy your hunger but also to impress your guests. The best part? Leftovers taste even better the next day, making this dish a staple for busy days.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 cup dried brown lentils
- 28-ounce can crushed tomatoes
- 15-ounce can coconut milk
- Fresh garlic, ginger, and spices (cumin, coriander, turmeric)
Instructions
- In a large skillet, heat coconut oil over medium-high heat. Toast cumin and coriander seeds until fragrant. Add chopped garlic and sauté for 2 minutes.
- Stir in crushed tomatoes, ginger, turmeric, and sea salt; cook for 5 minutes.
- Add lentils and cayenne (if using), pour in water, and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender. Stir occasionally.
- Once cooked, mix in coconut milk and cherry tomatoes; simmer briefly before serving with chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg