creamy coconut lentil curry
This creamy coconut lentil curry is healthy, filling, and packed with flavour while still being super simple to make. The lentils become soft and cozy in a rich coconut tomato sauce with garlic, ginger, and warm spices. It’s inexpensive, high in protein and fibre, and perfect for meal prep.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil, extra-virgin
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 can tomatoes, canned Italian-style and diced
- 1 can coconut milk, unsweetened
- 2 cups vegetable broth
- 1 teaspoon salt and pepper
- 1 teaspoon fresh cilantro
How To Make creamy coconut lentil curry
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Step 1Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 4–5 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
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Step 2Add the curry powder, paprika, and cumin, stirring for about 30 seconds to toast the spices. Pour in the diced tomatoes, coconut milk, vegetable broth, and rinsed lentils. Stir everything together and bring to a gentle simmer.
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Step 3Cover partially and cook for about 20–25 minutes, stirring occasionally, until the lentils are soft and creamy. If the curry becomes too thick, add a splash of water or broth.
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Step 4Serve warm with rice, naan, or on its own, topped with fresh cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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