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Creamy Coconut Lentil Curry

Creamy Coconut Lentil Curry: A Cozy Vegan Comfort Dish

Creamy Coconut Lentil Curry is a comforting vegan dish packed with nutrition and flavor, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Coconut Oil Substitute with olive oil for a different taste profile.
  • 1 teaspoon Cumin Seeds Ground cumin can be used but may be less aromatic.
  • 1 teaspoon Coriander Seeds Ground coriander is a suitable substitute but less potent.
  • 3 cloves Garlic Use minced garlic if fresh isn’t available.
  • 1 tablespoon Ginger Fresh grated ginger is preferred, but powdered ginger can be used in a pinch.
  • 1 can Crushed Tomatoes Canned whole tomatoes can be crushed at home.
  • 1 teaspoon Turmeric No direct substitute; for flavor, use curry powder.
  • 1 teaspoon Sea Salt Adjust based on dietary needs.
  • 1 cup Dried Lentils Any lentils can be used, but red lentils cook faster.
  • 1 pinch Cayenne Powder Swap for paprika for mildness or omit for no spice.
For Richness and Creaminess
  • 3 cups Water Use vegetable broth for additional flavor.
  • 1 can Coconut Milk Substitute with cashew cream for a nut-based version.
For Freshness and Garnish
  • 1 cup Cherry Tomatoes Regular tomatoes can be substituted.
  • 1 handful Cilantro Parsley may be used as an alternative.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat the Oil: Begin by heating 2 tablespoons of coconut oil in a large skillet over medium-high heat for about 1 to 2 minutes.
  2. Toast the Spices: Add 1 teaspoon each of cumin and coriander seeds and toast for about 45 seconds, stirring frequently.
  3. Sauté the Aromatics: Stir in 3 cloves of chopped garlic and sauté for an additional 2 minutes until golden brown.
  4. Build the Sauce: Add 1 can of crushed tomatoes, 1 tablespoon of chopped ginger, 1 teaspoon of turmeric, and a pinch of sea salt. Cook for about 5 minutes.
  5. Add Lentils and Water: Incorporate 1 cup of dried lentils and a pinch of cayenne powder followed by 3 cups of water. Bring to a boil.
  6. Simmer to Perfection: Once boiling, reduce heat to low and cover the skillet. Simmer for 35 to 40 minutes until lentils are soft.
  7. Finish with Coconut Milk: Stir in 1 can of coconut milk and halved cherry tomatoes. Let simmer uncovered for 5 minutes.
  8. Garnish and Serve: Remove from heat, stir in chopped cilantro, taste and adjust seasoning, then serve warm.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 13gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 700mgFiber: 15gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Consider adding spinach or bell peppers during the simmering stage for extra color and nutrition.

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