Description

Creamy Coconut Lentil Curry is a delicious vegan dish that delivers comfort and flavor in every bite. This one-pot recipe features a rich blend of aromatic spices, including cumin, coriander, and turmeric, combined with protein-packed brown lentils and creamy coconut milk. Perfect for Meatless Mondays or any day you desire a hearty meal, this curry is not only easy to prepare but also nutritious. Serve it over fluffy rice or with warm naan for a complete experience. Leftovers taste even better the next day as the flavors meld together.

Ingredients

Scale

1 tablespoon coconut oil
1 tablespoon cumin seeds
1 tablespoon coriander seeds
10–12 cloves garlic, chopped
28 oz can crushed tomatoes
2 tablespoons ginger, chopped
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried brown lentils
2 cups water
15 oz can coconut milk
Handful of cherry tomatoes
1 cup chopped cilantro

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Instructions

Heat coconut oil in a large skillet over medium-high heat. Add cumin and coriander seeds; toast until browned (about 45 seconds). Stir in garlic; cook until browned (about 2 minutes).
Add crushed tomatoes, ginger, turmeric, and sea salt; stir occasionally for 5 minutes.
Introduce lentils and water; bring to a boil. Reduce heat to low, cover, and simmer for 35–40 minutes until lentils are tender.
Stir in coconut milk and cherry tomatoes; return to simmer before removing from heat. Mix in cilantro.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Skillet
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 400mg
Fat: 14g
Saturated Fat: 12g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 12g
Protein: 11g
Cholesterol: 0mg