Creamy Lentil Curry with Coconut Milk Recipe
Vegan creamy lentil curry with coconut milk blends earthy lentils, fragrant spices, and coconut richness into a cozy main dish.
Ingredients
- Red lentils – 1 cup rinsed
- Coconut milk – 1 cup
- Vegetable broth – 2 ½ cups
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Fresh ginger – 1 tbsp grated
- Tomato paste – 2 tbsp
- Crushed tomatoes – 1 cup
- Olive oil – 2 tbsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Chili flakes – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion, garlic, and ginger until golden, about 3 minutes.
- Stir in curry powder, cumin, turmeric, and chili flakes; cook 1 minute.
- Add tomato paste, crushed tomatoes, and broth; stir well.
- Stir in red lentils; bring to a boil.
- Lower heat, cover, and simmer 20 minutes until lentils soften.
- Stir in coconut milk, salt, and pepper; cook 5 minutes more.
- Garnish with cilantro and serve hot with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 315
- Total Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 38 g
- Fiber: 11 g
- Protein: 14 g
Vitamins & Minerals (per serving)
- Vitamin A: 13%
- Vitamin C: 18%
- Iron: 27%
- Calcium: 8%
- Potassium: 18%
Additional Tips
- Add spinach in the final 5 minutes for greens.
- Use lime juice before serving for brightness.
- Pair with quinoa for extra protein.