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!
Heat a 3-4 quart saucepan over medium high 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!
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.