Go Back
- 1 cup red lentils - 1 can (14 oz) coconut milk - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 inch piece of ginger, grated - 2 medium tomatoes, diced - 2 tablespoons curry powder - 1 teaspoon turmeric - 1/2 teaspoon cumin - 2 tablespoons vegetable oil - 2 cups vegetable broth or water - Salt to taste - Fresh cilantro, for garnish - Lime wedges, for serving This creamy coconut lentil curry is simple to make and packed with flavor. The red lentils give it a lovely texture, while the coconut milk adds richness. You can find all these ingredients in your local grocery store or pantry. Start with rinsing the lentils. This step removes any dirt and helps them cook evenly. The coconut milk is what makes this dish creamy. It balances the spices and adds a sweet note. Onions and garlic form the base of many great dishes. They add depth and aroma. Ginger brings warmth and a slight kick. The diced tomatoes add freshness and acidity. For spices, I use curry powder and turmeric for color and flavor. Cumin enhances the taste and adds earthiness. Salt is key for bringing all the flavors together. Fresh cilantro is perfect for garnish. It adds a pop of color and freshness. Finally, lime wedges give a zesty finish when served. For the full recipe and step-by-step instructions, check out the Full Recipe. - Heat 2 tablespoons vegetable oil in a large pot over medium heat. - Add 1 medium onion, finely chopped, and sauté until soft. - Stir in 2 minced garlic cloves and 1 inch of grated ginger. Cook until fragrant. - Incorporate 2 diced tomatoes into the pot. Cook until they soften, about 3-4 minutes. - Mix in 2 tablespoons curry powder, 1 teaspoon turmeric, and 1/2 teaspoon cumin. - Add 1 cup rinsed red lentils, 1 can (14 oz) coconut milk, and 2 cups vegetable broth. Stir well to combine. - Bring the mixture to a boil. Reduce heat and simmer until lentils are tender, about 25-30 minutes. - Stir in 1 cup fresh spinach leaves and season with salt to taste. - Garnish with fresh cilantro before serving. Follow these steps for a creamy coconut lentil curry that is both flavorful and easy to make. For the complete recipe, check the Full Recipe section. Enjoy the warmth and richness this dish brings to your table! - Rinse your red lentils before cooking to remove any dust. - Soak lentils for an hour before cooking to soften them quickly. - Cook lentils until they are tender but not mushy. - Add coconut milk toward the end for a richer flavor. - Stir in spinach just before serving to keep it vibrant. - Try adding a pinch of cayenne for heat. - Use fresh herbs like basil or mint for a fresh twist. - Add diced bell peppers or carrots for extra veggies. - Serve with a dollop of yogurt for creaminess. - Pair with warm naan or steamed rice for a complete meal. - Serve the curry in a deep bowl for a cozy feel. - Sprinkle fresh cilantro on top for color and flavor. - Add lime wedges on the side for a zesty touch. - Use a colorful plate to make the meal pop. - Drizzle a little coconut cream for added flair. {{image_2}} You can swap red lentils for other types, like green lentils. Green lentils add a firmer texture and a different taste. If you want a non-dairy option, use almond or oat milk instead of coconut milk. This change will alter the flavor but keeps it creamy. Adjust the spice level to fit your taste. If you like heat, add more curry powder or some chili flakes. For a regional twist, try spices like garam masala or coriander. These spices can enhance the dish and make it unique. This creamy coconut lentil curry is easily vegan and gluten-free. To make it low-carb, serve it over cauliflower rice instead of regular rice. You can also add protein by mixing in chickpeas. This boosts the dish's nutritional value and adds texture. For the full recipe, check the reference above. After you make the creamy coconut lentil curry, let it cool down. Store leftovers in an airtight container. This keeps the curry fresh and tasty. In the fridge, it lasts about 4 to 5 days. If you want to enjoy it later, freezing is a great option. To freeze the curry, let it cool completely first. Then, pour it into freezer-safe containers or bags. Make sure to leave some space for it to expand. The curry can stay good in the freezer for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove or in the microwave until hot. Preparing ingredients ahead of time makes cooking easier. Chop the onions and garlic a day before. You can also rinse and store the lentils. For batch cooking, make a large pot of curry and divide it into smaller portions. Store them in containers for quick meals during the week. This saves time and helps you stay on track with healthy eating. For the full recipe, check out the link. What can I serve with creamy coconut lentil curry? You can serve creamy coconut lentil curry with rice or naan. Both options soak up the sauce well. You might also add a side salad for freshness. Try a cucumber salad or a simple green salad. How long does it take to cook lentils? Red lentils cook quickly. They usually take about 25 to 30 minutes to become tender. Make sure to rinse them before cooking for the best texture. Why is my curry too thick or thin? If your curry is too thick, add more vegetable broth or water. Stir it in slowly. If it is too thin, you can simmer it longer to reduce the liquid. This will thicken the curry naturally. What can I do if my curry is too spicy? To tone down the spice, add more coconut milk. This will help balance the heat. You can also add a bit of sugar or honey to soften the spice. What are the health benefits of lentils? Lentils are rich in protein and fiber. They help keep you full and support digestion. They also provide iron and vitamins, making them great for your health. Is creamy coconut lentil curry good for meal prep? Yes, creamy coconut lentil curry is perfect for meal prep. It stores well in the fridge for a few days. You can also freeze it for later meals. Just reheat it on the stove or in the microwave. For the full recipe, refer to the main sections above. This creamy coconut lentil curry is simple and full of flavor. You learned how to prepare it in easy steps using key ingredients. The tips for flavor and presentation help enhance your dish. Variations let you get creative while storage advice makes meal prep easy. In conclusion, you can enjoy this dish in many ways. Whether for a quick meal or a party, it’s sure to please. Now, gather your ingredients and start cooking!

Creamy Coconut Lentil Curry

Delve into the delicious world of creamy coconut lentil curry with this easy and flavorful recipe! Packed with protein-rich lentils and smooth coconut milk, this dish is perfect for family dinners or cozy nights in. In just a few simple steps, you can create a warm, comforting meal that’s sure to impress. Ready to get cooking? Click through for the complete recipe and enjoy a delightful culinary experience!
Print Recipe Pin Recipe

Ingredients
  

1 cup red lentils, rinsed

1 can (14 oz) coconut milk

1 medium onion, finely chopped

2 garlic cloves, minced

1 inch piece of ginger, grated

2 medium tomatoes, diced

2 tablespoons curry powder

1 teaspoon turmeric

1/2 teaspoon cumin

2 tablespoons vegetable oil

2 cups vegetable broth or water

1 cup spinach leaves

Salt to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add the diced tomatoes to the pot, cooking until they soften, about 3-4 minutes.

        Sprinkle in the curry powder, turmeric, and cumin, mixing well to coat the vegetables with the spices. Cook for another minute.

          Pour in the rinsed lentils, coconut milk, and vegetable broth or water. Stir well to combine all the ingredients.

            Bring the pot to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes or until the lentils are tender. Stir occasionally and add more water if the curry gets too thick.

              Once the lentils are cooked, mix in the fresh spinach leaves and let them wilt for about 2-3 minutes. Season the curry with salt to taste.

                Remove from the heat and garnish with freshly chopped cilantro.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Serving Suggestions: Serve the creamy coconut lentil curry over steamed rice or with warm naan bread. Squeeze a fresh lime wedge over each serving for a zesty kick!