A classic coconut curry with lentils, inspired by Indian flavors. This lentil curry is easily made by simmering lentils, tomatoes, spices, and aromatics with coconut milk. Serve with rice for a naturally vegan and gluten-free meal (soy-free and nut-free too!).
Recipe by Yup, it's Vegan on May 14, 2019
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
5 stars (5 reviews)
Keywords
lentil coconut curry, lentil curry
Ingredients
1 cup dried lentils
1 tbsp neutral oil
1 onion (diced)
1/2 tsp cumin seeds
1/4 tsp coriander seeds ((optional))
3 cloves garlic (minced)
1 inch fresh ginger (peeled and minced or grated)
1 tbsp garam masala
1/2 tsp ground turmeric ((or use 1 inch fresh turmeric root))
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
1 large tomato (diced (3/4 cup))
1 and 1/2 cups full-fat coconut milk ((one 14-oz. can))
2 tbsp lime juice ((plus more to taste))
Categories
curry
dinner
stew
Cuisine
gluten-free
grain-free
nut-free
refined sugar-free
soy-free
vegan
vegetarian
Steps
Add the lentils to a saucepan and add 3 cups of water with a pinch of salt. Bring to a boil, then reduce to a steady simmer and partially cover. Cook for about 20-25 minutes (shorter if using red lentils), stirring occasionally, until completely tender. Add extra water if they begin to dry out. Drain excess water after cooking.
Meanwhile, in a large pan, heat the oil over medium-high heat. Add the onion with a pinch of salt. Cook, stirring frequently, until the onion is softened, 4-5 minutes. Add the cumin seeds and coriander seeds (if using) and stir well. Cook for another 60 seconds.
Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30-45 seconds more to toast the spices.
Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk. Bring the mixture to a boil, then reduce the heat to medium-low.
Add the cooked lentils (if they aren't yet done, keep the heat on very low while you wait). After adding the lentils, simmer the lentil curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/3 teaspoon at this point) and lime juice (I used another 1 tbsp). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.
Nutitrion
Serving Size: 1 fourth recipe
Calories: 367 kcal
Carbohydrates: 39 g
Protein: 14 g
Fat: 18 g
Saturated Fat: 13 g
Sugar: 4 g
Unsaturated Fat: 3 g
Reviews
Stephen on 2022-05-24 (5 stars): Excellent recipe. Takes about 20 minutes for the lentils to cook, which gives enough time to cook other ingredients. I add shallots with the spices and tomatoes. I also add some frozen peas towards the end, after adding the coconut milk. These additions give a nice green colour to the dish. Overall, it's a real winner of a recipe and never fails to satisfy the family. Thanks for sharing it with all of us.
Kerri on 2020-11-18 (5 stars): Loved this! I’m always looking to add new vegan recipes that are hearty enough to satisfy my husband also.
Dianne on 2019-10-19 (5 stars): Oh my gosh. This is so gooooooood!
Jen on 2019-06-23 (5 stars): My 13-year-old daughter is a new vegan, and I have been pulling my hair out to find good vegan recipes that my whole family will eat. This was delicious! My son and I (non-vegans) added a dollop of yogurt on top to tame the spices a bit. We'll definitely be having this again. Now to find recipes for the other six nights of the week!
Amy Lamont on 2019-06-16 (5 stars): I guessed and added 1/2tsp coriander seeds.
I've been making curries a while now but never got them 'just right'....until now! Seriously, this recipe is it. My kids devoured this, and my husband was speechless. Absolutely delicious!
Kendra on 2019-05-19 (5 stars): This looks so good - I can't wait to try it!
