Description
Indulge in the warmth and richness of this Creamy Coconut Lentil Curry Recipe, a delightful vegan dish that brings together vibrant Indian flavors in under an hour. Perfect for Meatless Mondays or any day you crave comfort food, this curry features tender lentils simmered in a luscious coconut milk sauce. With a blend of spices and fresh ingredients, it’s not only satisfying but also packed with nutrients, making it ideal for meal prepping. Serve it over rice or with warm naan to soak up every bit of the creamy goodness.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 28 ounces crushed tomatoes
- 1 cup dried brown lentils
- 15 ounces coconut milk
- Fresh cilantro and cherry tomatoes for garnish
Instructions
- In a large skillet, heat coconut oil over medium-high heat. Toast cumin and coriander seeds until browned (about 45 seconds), then add chopped garlic and sauté for 2 minutes.
- Stir in crushed tomatoes, ginger, turmeric, and sea salt; cook for 5 minutes while stirring.
- Add lentils, cayenne powder (if desired), and water; bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes until lentils are soft. Stir occasionally and add more water if needed.
- Once thickened, stir in coconut milk and cherry tomatoes; return to a simmer before removing from heat. Mix in chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg