Description
Indulge in a bowl of creamy coconut lentil curry, where rich Indian flavors come together in a quick and healthy meal. This vegan delight is perfect for busy weeknights, taking under an hour to prepare. With protein-packed lentils and aromatic spices, each bite is a taste sensation. Whether served over rice or alongside warm naan, this comforting dish satisfies cravings while offering nutritious benefits. Plus, it makes amazing leftovers for lunch the next day!
Ingredients
Scale
- 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
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Add cumin and coriander seeds; toast for about 45 seconds until fragrant.
- Stir in chopped garlic and cook until browned, about 2 minutes.
- Add crushed tomatoes, ginger, turmeric, and sea salt; cook for 5 minutes while stirring occasionally.
- Mix in the dried lentils and cayenne powder (if desired), then pour in water and bring to a boil.
- Reduce heat to low, cover, and simmer for 35–40 minutes until lentils are tender, stirring occasionally.
- Stir in coconut milk and cherry tomatoes; return to a brief simmer before removing from heat.
- Fold in chopped cilantro and serve.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 440mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg