Creamy Coconut Lentil Curry (Print-Friendly Version)
A rich coconut and lentil dish infused with warm spices for a comforting, flavorful meal in under an hour.
# What You'll Need:
→ Oils and Seeds
01 -
15 milliliters coconut oil
02 -
1 tablespoon (7 grams) cumin seeds
03 -
1 tablespoon (6 grams) coriander seeds
→ Aromatics and Spices
04 -
1 head garlic, chopped (10-12 cloves)
05 -
28 ounces (796 grams) crushed tomatoes, canned
06 -
2 tablespoons (12 grams) fresh ginger, chopped
07 -
1 tablespoon (7 grams) turmeric powder
08 -
2 teaspoons (10 grams) sea salt
09 -
1-2 teaspoons cayenne powder, optional
→ Lentils and Liquids
10 -
200 grams dried brown lentils
11 -
480 milliliters water
12 -
425 milliliters coconut milk, canned
→ Fresh Ingredients
13 -
A few handfuls cherry tomatoes
14 -
1 cup (16 grams) chopped fresh cilantro
# How to Make It:
01 -
Heat coconut oil in a large cast iron skillet over medium-high heat. Add cumin and coriander seeds, toasting until they brown slightly, about 45 seconds. Incorporate chopped garlic and sauté until golden, approximately 2 minutes.
02 -
Stir in crushed tomatoes, chopped ginger, turmeric powder, and sea salt. Cook while stirring occasionally for 5 minutes to meld flavors.
03 -
Add dried brown lentils, optional cayenne powder, and water. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes, stirring occasionally and adding 120 to 240 milliliters more water if the curry appears too dry, until lentils are tender.
04 -
Stir in coconut milk and cherry tomatoes. Simmer gently until heated through, then remove from heat and fold in chopped cilantro before serving.
# Additional Tips:
01 -
To enhance flavor, toast the whole spices before adding other ingredients. Adjust water quantity during simmering to achieve desired curry consistency.
02 -
Use dried brown lentils specifically for optimal texture; red or green lentils will alter cooking times and consistency.