Coconut Lentil Curry
A creamy and mildly spiced coconut lentil curry that combines the earthiness of red lentils with the rich sweetness of coconut milk, enhanced by aromatic spices. This comforting dish is perfect for a nutritious vegan meal.
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Ingredients
- 200 gramsred lentils
rinsed and drained
- 2 tablespoonscoconut oil
- 1 mediumyellow onion
finely chopped
- 3 clovesgarlic cloves
minced
- 1 tablespoonfresh ginger
grated
- 1 teaspoonground turmeric
- 1 teaspoonground cumin
- 1 teaspoonground coriander
- 0 ½ teaspoonred chili powder
adjust to taste
- 400 gramscanned diced tomatoes
- 400 mlcoconut milk
full fat for creaminess
- 500 mlvegetable broth
- 1 teaspoonsalt
adjust to taste
- 15 gramsfresh cilantro
chopped, for garnish
- 4 pieceslime wedges
for serving
Instructions
Heat the coconut oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
Add minced garlic and grated ginger to the pan. Cook for another 1-2 minutes until fragrant.
Stir in ground turmeric, cumin, coriander, and red chili powder. Cook the spices with the aromatics for 1 minute to release their flavors.
Add the rinsed red lentils and canned diced tomatoes to the pan. Stir well to combine.
Pour in the coconut milk and vegetable broth. Stir to mix all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
Season with salt, adjusting to taste. If the curry is too thick, add a little more vegetable broth or water to reach your desired consistency.
Remove from heat. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
