Description
Indulge in the vibrant flavors of this Creamy Coconut Lentil Curry Recipe, a quick and satisfying vegan meal that transports you to the heart of Indian cuisine. Featuring a rich blend of aromatic spices, hearty lentils, and creamy coconut milk, this dish is perfect for cozy weeknight dinners or special gatherings. With preparation taking less than an hour and minimal effort required, you can enjoy a wholesome homemade meal without the hassle. Serve it over fluffy rice or with warm naan for a truly delightful experience that warms both the heart and soul.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 28-ounce can crushed tomatoes
- 1 cup dried brown lentils
- 15-ounce can coconut milk
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Toast cumin and coriander seeds until browned, about 45 seconds. Add chopped garlic and sauté for 2 minutes.
- Stir in crushed tomatoes, ginger, turmeric, and sea salt. Cook for about 5 minutes.
- Add lentils and cayenne (if using), then 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 and add extra water if needed.
- Once thickened, stir in coconut milk and cherry tomatoes. Simmer gently before removing from heat. Mix in chopped cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg