Creamy Coconut Lentil Curry Recipe
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 cup dried lentils (brown or green), rinsed
- 1 tablespoon coconut oil (or any vegetable oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- 1 can (400 ml) coconut milk (full-fat for creaminess)
- 1 can (400 g) diced tomatoes
- 2 cups vegetable broth (or water)
- 1 tablespoon tomato paste (optional for richer flavor)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
- Lime wedges for serving
Instructions:
- Prepare the Lentils:
Rinse the lentils under cold water. In a medium pot, add the lentils, cover with water, and bring to a boil. Lower the heat and simmer for 15-20 minutes until the lentils are tender but not mushy. Drain and set aside. - Sauté the Aromatics:
Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Stir in the garlic and ginger, cooking for another 2 minutes. - Add the Spices:
Stir in the curry powder, cumin, turmeric, paprika, and cinnamon. Cook the spices for 1-2 minutes, stirring constantly to avoid burning. - Simmer the Sauce:
Pour in the coconut milk, diced tomatoes (with their juices), vegetable broth, and tomato paste (if using). Stir well to combine. Season with salt and pepper. Bring the mixture to a simmer, and let it cook for about 10 minutes to allow the flavors to meld together. - Add the Lentils:
Stir the cooked lentils into the sauce. Let the curry simmer for another 5-10 minutes, until it reaches your desired consistency. If the curry is too thick, you can add more broth or water to thin it out. If it’s too thin, simmer uncovered for a bit longer. - Taste and Adjust:
Taste the curry and adjust the seasoning with more salt, pepper, or spices as needed. - Serve:
Serve the creamy coconut lentil curry over a bed of cooked rice. Garnish with fresh cilantro and lime wedges for a burst of freshness.
FAQs:
1. Can I use canned lentils instead of dried lentils?
Yes, you can substitute canned lentils to save time. Drain and rinse the lentils before adding them to the sauce. Since they are already cooked, add them in step 5 and reduce the simmering time accordingly.
2. Can I make this curry ahead of time?
Absolutely! This curry actually tastes better the next day as the flavors have more time to develop. You can store it in the fridge for up to 4 days or freeze it for up to 3 months.
3. Is this curry vegan and gluten-free?
Yes, this recipe is both vegan and gluten-free. Just make sure any store-bought ingredients like broth and spices don’t contain gluten.
4. What can I serve with coconut lentil curry?
This curry pairs beautifully with basmati rice, naan, quinoa, or even a simple green salad. For a richer meal, you can add a side of roasted vegetables or a cooling cucumber raita.
5. Can I substitute coconut milk with something else?
If you don’t have coconut milk, you can use heavy cream or cashew cream for a similar texture. However, the coconut milk adds a distinctive tropical flavor, so the taste will change slightly.
6. Can I add vegetables or other ingredients?
Definitely! This recipe is versatile. You can add spinach, kale, cauliflower, or even sweet potatoes for more texture and flavor. Just adjust the cooking time accordingly for the veggies to become tender.
7. How do I make the curry spicier?
To add heat, you can include fresh chilies or a pinch of cayenne pepper with the spices. Adjust the level of spiciness to your preference.