Creamy Coconut Lentil Curry Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon each: cumin seeds and coriander seeds
- 1 head garlic)
chopped (10-12 cloves
- 28 ounce can of crushed tomatoes
- 2 tablespoons ginger
chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 1-2 teaspoons cayenne powder
optional
- 2 cups water
see notes
- 15 ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
Directions
- 1
Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
- 2
Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ - 1 cup of water.
- 3
Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
Creamy Coconut Lentil Curry Recipe
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About this Recipe
Looking for a healthy, satisfying vegan dinner that’s bursting with flavor and perfect for a Meatless Monday? This creamy coconut lentil curry is your answer, delivering authentic Indian-inspired tastes with minimal effort.
What makes this lentil curry truly special is its mostly hands-off cooking time, allowing deep, rich Indian flavors to develop from aromatic spices like cumin seeds, coriander seeds, fresh ginger, and an entire head of garlic. It’s designed to taste even better the next day, making those lunch leftovers something to genuinely look forward to and bringing a giant smile to your face.
Prepare for a wonderfully comforting and deeply flavorful vegan dish. You'll experience a luscious, creamy texture from the coconut milk and tender brown lentils, perfectly balanced by the bright acidity of crushed tomatoes and sweet cherry tomatoes. Each spoonful is a warm embrace of aromatic spices, particularly the earthy turmeric, creating a wholesome and incredibly satisfying meal that proves healthy eating can be truly delicious. This recipe offers a delightful blend of richness and freshness that will become a weeknight staple.
Customization & Variations
While this recipe uses brown lentils, you can easily adjust the spice level to your preference. Increase or decrease the cayenne powder for a milder or spicier curry. If you prefer a richer, more concentrated tomato flavor, you can slightly reduce the amount of water, though the specified 2 cups ensures the perfect consistency with the lentils. Feel free to add a splash more coconut milk at the end for extra creaminess if desired.
This creamy coconut lentil curry is ideal for a comforting weeknight meal or a vibrant Meatless Monday dinner. Serve it generously garnished with fresh chopped cilantro to add a bright, herbaceous finish that perfectly complements the rich, aromatic flavors.