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Coconut Lentil Curry

Cozy Coconut Lentil Curry: Easy Vegan Comfort Food Delight

This Coconut Lentil Curry is a comforting vegan dish, rich in flavor and nourishment, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Coconut Oil Substitute with vegetable oil for a lighter option.
  • 1 tsp Cumin Seeds Ground cumin can be used if seeds are unavailable.
  • 1 tsp Coriander Seeds Ground coriander can be used as a substitute.
  • 10-12 cloves Garlic Chop for even distribution.
  • 28 oz Crushed Tomatoes Fresh tomatoes can elevate the taste.
  • 2 tbsp Ginger Fresh ginger is best, but dried can work in a pinch.
  • 1 tbsp Turmeric
  • 2 tsp Sea Salt Adjust according to your preference.
For the Hearty Filling
  • 1 cup Dried Brown Lentils Feel free to substitute with green lentils.
  • 1-2 tsp Cayenne Powder Optional; adjust according to your spice love!
  • 2 cups Water Modify based on desired consistency.
  • 15 oz Coconut Milk Opt for light coconut milk for fewer calories.
For the Final Touches
  • a few handfuls Cherry Tomatoes Diced bell peppers make a great substitute.
  • 1 cup Chopped Cilantro Parsley is a lovely alternative.

Equipment

  • Skillet

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat until it shimmers.
  2. Add 1 teaspoon each of cumin and coriander seeds to the hot oil. Toast for about 45 seconds.
  3. Add 10-12 cloves of chopped garlic and sauté for 2 minutes until golden.
  4. Stir in 28 oz of crushed tomatoes, 2 tablespoons of chopped ginger, 1 tablespoon of turmeric, and 2 teaspoons of sea salt. Cook for 5 minutes.
  5. Mix in 1 cup of dried brown lentils and 2 cups of water. Optionally add 1-2 teaspoons of cayenne powder. Bring to a boil.
  6. Reduce heat to low, cover, and let it simmer for 35-40 minutes, stirring occasionally.
  7. Check the consistency, and stir in 15 oz of coconut milk and a handful of cherry tomatoes. Return to a gentle simmer.
  8. Remove from heat and gently fold in 1 cup of chopped cilantro before resting for a few minutes.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 18gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 700mgFiber: 20gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Consider soaking the lentils for about 30 minutes prior to cooking for a creamier texture. Leftovers can be stored in the fridge for up to 4 days.

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