Creamy Coconut Lentil Curry Recipe
This Creamy Coconut Lentil Curry Recipe is an easy-to-make vegan dish that’s perfect for Meatless Monday dinners or any night when you crave something comforting yet healthy. With its rich blend of spices and the creamy goodness of coconut milk, this curry delivers a satisfying meal in under an hour. It’s not just delicious; it’s also packed with nutrition, making it a wholesome addition to your weekly menu. Plus, leftovers taste even better the next day!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in less than an hour, with most of the time being hands-off.
- Flavorful: Packed with Indian spices, this curry is bursting with flavor that will delight your taste buds.
- Healthy: Loaded with lentils and veggies, it’s a nutritious option that’s high in protein and fiber.
- Versatile: Perfect as a main dish or served over rice, it adapts well to various dietary needs.
- Meal Prep Friendly: Make a big batch for leftovers that are just as tasty the next day.
Tools and Preparation
To whip up this creamy coconut lentil curry, you’ll need some essential kitchen tools. Having the right tools can make cooking more efficient and enjoyable.
Essential Tools and Equipment
- Large skillet or braiser
- Cutting board
- Sharp knife
- Measuring spoons
- Can opener
Importance of Each Tool
- Large skillet or braiser: Ideal for cooking everything in one pot while allowing for even heating.
- Sharp knife: Makes chopping ingredients quick and safe, enhancing your overall cooking experience.
Ingredients
Here’s what you’ll need for the Creamy Coconut Lentil Curry Recipe:
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic (chopped (10-12 cloves))
- 28 ounce can of crushed tomatoes
- 2 tablespoons ginger (chopped)
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils (see notes)
- 1-2 teaspoons cayenne powder (optional)
- 2 cups water
- 15 ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
How to Make Creamy Coconut Lentil Curry Recipe
Step 1: Heat the Spices
- Heat the coconut oil in a large skillet over medium-high heat.
- Add the cumin and coriander seeds. Toast them until they start to brown, about 45 seconds.
- Add the chopped garlic to the pot and let it brown for about 2 minutes.
Step 2: Cook the Base
- Stir in the crushed tomatoes, ginger, turmeric, and sea salt. Cook this mixture for about 5 minutes while stirring occasionally.
- Add the dried lentils along with cayenne powder if you choose to use it.
- Pour in the water and bring everything to a boil. Reduce heat to low, cover, and let simmer for about 35–40 minutes until lentils are soft. Stir occasionally to prevent sticking; add extra water if needed.
Step 3: Finish the Curry
- Once the lentils are soft and the mixture is thickened, stir in the coconut milk and cherry tomatoes.
- Bring back to a simmer then remove from heat. Finally, stir in chopped cilantro before serving.
This Creamy Coconut Lentil Curry Recipe is sure to become a staple in your home! Enjoy this delightful dish that’s bursting with flavor and nutrition.
How to Serve Creamy Coconut Lentil Curry Recipe
Serving your Creamy Coconut Lentil Curry Recipe can enhance the overall dining experience. This dish is versatile and can be paired with various sides or garnishes that complement its rich flavors.
With Rice
- Basmati Rice: Fluffy basmati rice is a classic pairing. Its mild flavor balances the spiciness of the curry.
- Coconut Rice: For an extra layer of flavor, serve it with fragrant coconut rice cooked in coconut milk.
With Bread
- Naan Bread: Soft and warm naan bread is perfect for scooping up the curry.
- Chapati: Whole wheat chapati offers a healthier option and provides a great texture contrast.
Garnishes
- Fresh Cilantro: Chopped cilantro adds a burst of freshness to each serving.
- Lime Wedges: A squeeze of lime brightens the curry’s flavors and adds acidity.
As a Wrap
- Lettuce Wraps: For a low-carb option, spoon the curry into fresh lettuce leaves for a refreshing wrap.
How to Perfect Creamy Coconut Lentil Curry Recipe
Perfecting your creamy coconut lentil curry will take it from good to great! Here are some helpful tips to ensure you achieve the best results every time.
- Use Fresh Spices: Fresh spices enhance flavors significantly. Toast them just before use to release more aroma.
- Adjust Consistency: If your curry is too thick, add water gradually until you reach your desired consistency.
- Taste and Adjust Seasoning: Always taste your curry before serving. Adjust salt or spice levels based on your preference.
- Let It Sit: For even better flavors, let the curry sit for 10-15 minutes after cooking before serving. This allows all ingredients to meld beautifully.
Best Side Dishes for Creamy Coconut Lentil Curry Recipe
Pairing side dishes with your creamy coconut lentil curry can elevate your meal. Here are some great options that complement its vibrant flavors well.
- Cucumber Raita: A cooling yogurt sauce with cucumber that balances the heat from the curry.
- Roasted Vegetables: Seasonal roasted veggies add texture and color to your plate.
- Quinoa Salad: A light quinoa salad tossed with fresh herbs enhances nutrition and flavor.
- Pickled Onions: Tangy pickled onions provide a sharp contrast to the rich curry.
- Steamed Broccoli: Simple steamed broccoli adds a nutritious touch without overpowering the dish.
- Spiced Cauliflower Rice: Cauliflower rice seasoned with spices keeps it low-carb while adding flavor.
- Mango Chutney: Sweet mango chutney brings a delightful sweetness that pairs well with spicy dishes.
- Papadum Chips: Crunchy papadum chips offer a delightful crunch as a side or garnish.
Common Mistakes to Avoid
Making the Creamy Coconut Lentil Curry Recipe can be simple, but there are some common mistakes that can affect the final dish.
- Skipping the spice toasting: Not toasting cumin and coriander seeds can lead to a lack of depth in flavor. Always toast them first for a richer taste.
- Overcooking the lentils: Cooking lentils too long can result in a mushy texture. Keep an eye on them and check for doneness around the 35-minute mark.
- Neglecting to stir: Forgetting to stir occasionally may cause lentils to stick, leading to uneven cooking. Make sure to give it a gentle stir every now and then.
- Using too much cayenne: While cayenne adds heat, using too much can overpower the dish. Start with a small amount and adjust according to your taste.
- Not letting it simmer long enough: Rushing the simmering process might not allow all flavors to meld together. Be patient; let it simmer for at least 35-40 minutes.
- Skipping fresh herbs: Leaving out cilantro or other fresh herbs will miss out on freshness and brightness in your curry. Always add fresh herbs right before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Allow the curry to cool completely before refrigerating.
Freezing Creamy Coconut Lentil Curry Recipe
- Freeze in portions for up to 3 months.
- Use freezer-safe containers or resealable bags, removing as much air as possible.
Reheating Creamy Coconut Lentil Curry Recipe
- Oven: Preheat oven to 350°F (175°C). Place curry in an oven-safe dish, cover with foil, and heat for about 20 minutes.
- Microwave: Place curry in a microwave-safe bowl. Heat on high in 1-minute intervals until warmed through, stirring between each interval.
- Stovetop: Add curry to a saucepan over medium heat. Stir occasionally until heated thoroughly, adding water if needed for consistency.
Frequently Asked Questions
Here are some common questions about the Creamy Coconut Lentil Curry Recipe that you might find helpful.
Can I make this recipe spicy?
Yes! You can adjust the heat by adding more cayenne powder or using spicy chili peppers.
What type of lentils should I use?
Brown lentils work best for this recipe as they hold their shape well during cooking.
Can I use coconut cream instead of coconut milk?
Absolutely! Coconut cream will make your curry even creamier but may require additional water for consistency.
How do I customize this creamy coconut lentil curry?
Feel free to add vegetables like spinach or carrots for extra nutrition and flavor!
Final Thoughts
This Creamy Coconut Lentil Curry Recipe is not only delicious but also versatile and satisfying. You can easily customize it with different spices or vegetables based on your preferences. Give it a try, and enjoy a comforting meal that’s perfect for any day of the week!
Creamy Coconut Lentil Curry Recipe
- Total Time: 55 minutes
- Yield: Serves 4
Description
Indulge in the comforting flavors of this Creamy Coconut Lentil Curry Recipe, a quick and satisfying vegan dish that brings a taste of India right to your kitchen. With its rich combination of spices and creamy coconut milk, this curry is not only delicious but also nutritious, making it perfect for any weeknight dinner or Meatless Monday. In under an hour, you can whip up this hearty meal that’s packed with protein and fiber from lentils and vegetables. Plus, it gets even better as leftovers!
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 10–12 cloves garlic, chopped
- 28 oz crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 15 oz coconut milk
- Handfuls of cherry tomatoes
- Chopped cilantro for garnish
Instructions
- In a large skillet over medium-high heat, melt coconut oil and toast cumin and coriander seeds for about 45 seconds. Add chopped garlic, browning for another 2 minutes.
- Stir in crushed tomatoes, ginger, turmeric, and sea salt; cook for 5 minutes. Add lentils and cayenne (if using), pour in water, bring to a boil, reduce heat to low, cover, and simmer for 35–40 minutes until lentils are soft.
- Stir in coconut milk and cherry tomatoes; let simmer briefly before removing from heat. Garnish with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
