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

Scale

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

Cook Mode Prevent your screen from going dark

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