Creamy Coconut Lentil Curry
This creamy Coconut Lentil Curry is a comforting, protein-packed vegan dish that’s both nourishing and flavorful. Rich in plant-based protein, fiber, and heart-healthy fats from coconut milk, it’s a wholesome meal that satisfies without being heavy. Naturally gluten-free and low in saturated fat, this curry is perfect for busy weeknights or meal prep. Quick to prepare, it’s a simple yet vibrant dish that makes eating healthy feel indulgent.
Equipment
- 1 large skillet or braiser
- 1 Chef’s knife
- 1 Wooden Spoon
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 Can Opener
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic chopped (10–12 cloves)
- 28 ounces crushed tomatoes canned
- 2 tablespoons fresh ginger chopped
- 1 tablespoon ground turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils or green lentils
- 1 –2 teaspoons cayenne powder optional
- 2 cups water
- 15 ounces coconut milk canned
- 1 –2 handfuls cherry tomatoes
- 1 cup fresh cilantro chopped
Instructions
- Prepare and Heat the Base: Place a large skillet, braiser, or heavy-bottomed pot on the stove and set it over medium-high heat. Add the coconut oil and allow it to melt completely, coating the bottom of the pan. Once the oil is shimmering but not smoking, sprinkle in the cumin seeds and coriander seeds. Stir them gently and let them toast for about 45 seconds, or until you hear them crackle and notice a warm, nutty aroma. This toasting step is crucial—it releases the oils in the spices, giving the curry a rich, layered flavor.
- Sauté the Garlic for Depth: Add the chopped garlic cloves (10–12) to the pan. Stir often so they don’t burn, and let them cook for about 2 minutes until they turn lightly golden brown. Browning the garlic at this stage adds a deep, savory base note to your curry. Be careful not to overcook; burnt garlic can make the dish bitter.
- Build the Flavor with Tomatoes and Aromatics: Pour in the crushed tomatoes and stir well to combine with the garlic and spices. Add the chopped ginger, ground turmeric, and sea salt. Stir thoroughly, making sure the spices dissolve into the tomato base. Allow this mixture to cook for about 5 minutes, stirring occasionally. The tomatoes will reduce slightly, thicken, and take on a more concentrated flavor, creating the perfect sauce foundation.
- Add the Lentils and Heat Spices: Now, stir in the dried brown lentils along with cayenne powder (if you prefer extra heat). Mix well so the lentils are evenly coated in the spiced tomato mixture. Pour in 2 cups of water and stir again. Increase the heat to bring the mixture to a gentle boil. This step helps the lentils start cooking evenly while absorbing all the aromatic flavors from the base.
- Simmer Slowly Until Tender: Once the curry comes to a boil, reduce the heat to low and cover the pot with a lid. Let it simmer gently for 35–40 minutes, or until the lentils become soft and tender. Stir the curry every 10 minutes to prevent the lentils from sticking to the bottom. If the curry begins to look too thick or dry, add ½ to 1 cup of extra water to maintain a creamy consistency. By the end of this stage, the lentils should be perfectly cooked—soft but not mushy.
- Enrich with Coconut Milk and Fresh Tomatoes: When the lentils are fully cooked, pour in the coconut milk and add a few handfuls of fresh cherry tomatoes. Stir well to incorporate. Allow the curry to come back to a gentle simmer for 2–3 minutes. The coconut milk will transform the curry into a silky, creamy dish with a beautiful golden-orange color, while the cherry tomatoes add bursts of freshness and sweetness that balance the spices.
- Finish with Fresh Herbs: Turn off the heat and immediately stir in the freshly chopped cilantro. This final addition brightens the curry, adding a fresh, herbaceous aroma and flavor that lifts the richness of the coconut milk. Adjust seasoning at this stage—taste and add a pinch more salt or a squeeze of lime juice if desired for extra freshness.
- Serve and Enjoy: Spoon the coconut lentil curry into bowls and serve it hot. It pairs beautifully with steamed basmati rice, quinoa, or warm naan bread. This dish also makes excellent leftovers, as the flavors deepen even more the next day. Store any extras in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
Notes
- Lentil Choice Matters: Brown or green lentils work best for this recipe since they hold their shape after simmering. Red lentils can be used but will cook faster and create a creamier texture.
- Spice Toasting is Essential: Don’t skip toasting the cumin and coriander seeds—it’s what deepens the flavor and adds a restaurant-style touch.
- Adjust the Heat Level: Cayenne powder is optional. Use 1 teaspoon for a mild kick, or 2 teaspoons for extra heat. Omit completely for a kid-friendly curry.
- Consistency Check: If the curry becomes too thick during simmering, add an extra splash of water or coconut milk until it reaches your preferred consistency.
- Make it a Veggie Feast: Add vegetables like spinach, carrots, cauliflower, broccoli, or potatoes for extra nutrition and variety.
- Meal-Prep Friendly: This curry tastes even better the next day as the spices meld together, making it a great dish for batch cooking.
- Coconut Milk Tip: Always shake the can before opening to ensure the cream and liquid are well blended.
- Fresh Herbs Shine: Cilantro adds brightness, but parsley or Thai basil can also work if you prefer a different flavor twist.
