The Best Creamy Coconut Lentil Curry
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Easy, creamy authentic Indian curry recipe that comes together in 30 minutes! It’s delicious for lunch or dinner and makes excellent leftovers!
Course:
Main Course
Cuisine:
Indian
Keyword:
curry, lentils
Servings: 6
Calories: 370 kcal
Ingredients
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander seeds or powder
- ½ - 1 tsp cayenne powder
- 1 tsp sea salt
- 4 cloves garlic
- 2 tbsp fresh grated ginger (sub for 1/2 tsp of powder ginger)
- 1 16- ounce can of crushed tomatoes
- 1-2 cups vegetable stock
- 1 cup green lentils
- 1 16- ounce coconut milk
- Parsley for garnish
Instructions
-
Heat coconut oil in a large pot over medium heat. Add spices and toast for 10 seconds. Add garlic and ginger and cook for 30 seconds stirring continuously.
-
Add crushed tomatoes and vegetable stock. Stir and cook for 5 minutes. Add lentils, turn the heat to medium-high, and bring to a boil. Cover pot with lid, reduce the heat to low, and cook for 20-25 minutes until lentils are soft. Stir a few times while cooking. Add additional ½-1 cup of vegetable stock if lentils look too dry.
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Once lentils are cooked and the curry thickens, stir in coconut milk and cook for another 5 minutes.
-
Garnish with parsley. Serve with brown rice, bulgur wheat, or naan bread.
Recipe Notes
Nutrition Information (per serving): Calories: 370 Fat: 23.5 g Saturated fat: 20.3 g Carbohydrates: 32.2 g Dietary Fiber: 14.3 g Sugar: 7.9 g Sodium: 592 mg Protein: 12.2 g