Creamy Coconut Lentil Curry

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Creamy Coconut Lentil Curry

This creamy coconut lentil curry recipe is naturally vegetarian and vegan, highly nutritious, and packed with warming and flavorful spices. Made with minimal prep time, this recipe is perfect for a quick, easy, and healthy weeknight dinner!

Prep Time10

Cook Time25

Total Time35

Course: Main Dish

Cuisine: Indian, Vegetarian

Servings: 3/4 cups

Calories: 320kcal

Ingredients

1 Tablespoon extra virgin olive oil
½ small onion (~½ cup)
3-4 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon chili powder
½ teaspoon ground ginger
15-ounce can crushed tomatoes
2 cups water
1 cup red split lentils
½ - 13.5 ounce can full-fat coconut milk (slightly less than 1 cup)
Salt & pepper to taste (¾ -1 teaspoon salt recommended)

Instructions

Heat a 3-4 quart saucepan over medium heat. Add oil.
Once oil is shimmering, add onions and sauté until translucent, ~5 minutes.
Add the garlic, coriander, cumin, turmeric, chili powder, and ginger and sauté for 30 seconds, stirring frequently.
Add the tomatoes, water, and lentils to the saucepan and stir. Bring to a boil. Once boiling, cover and reduce to a simmer. Simmer for about 13-15 minutes or until lentils are soft and curry is thickened.
Add coconut milk, salt, and pepper, and let simmer for 5 minutes uncovered. Sprinkle individual servings with desired garnishes. Enjoy!

Notes

Optional Garnishes:

Lemon or lime juice

Chopped cilantro or basil

Serve creamy coconut lentil curry over quinoa or brown rice, or with whole wheat pita or naan bread.

Any lentil will work for this recipe, but cook times will need to be adjusted.

Nutrition