Creamy Coconut Lentil Curry Recipe
This easy to make creamy coconut lentil curry is a vegan recipe that makes a perfect Meatless Monday dinner. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras, and you'll have a giant smile on your face at lunch the next day!
Ingredients
- 1 tablespooncoconut oil
- 1 tablespooncumin seeds
- 1 tablespooncoriander seeds
- 1 headgarlic (chopped (10-12 cloves))
- 28 ouncecan of crushed tomatoes
- 2 tablespoonsginger (chopped)
- 1 tablespoonturmeric
- 2 teaspoonssea salt
- 1 cupdried brown lentils (see notes)
- 1 teaspoonscayenne powder (optional)
- 2 cupswater
- 15 ouncecan coconut milk
- a few handfuls of cherry tomatoes
- 1 cupchopped cilantro
Directions
- 1
Heat the coconut oil in a large skillet (I love using my braiser) 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 occasionally, for 5 minutes. Add the lentils, the cayenne powder (if using), and water to the pot and bring it to a boil.
- 3
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.
- 4
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.
Last step:
- 1
After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!