Name: Creamy Coconut & Red Lentil Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 small yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon ginger, finely minced; ½ bunch cilantro, chopped; stems and leaves divided; 1 tablespoon salt-free curry powder; ¼ – ½ teaspoon cayenne pepper (optional); 1½ cups dry red lentils; 1 can full-fat coconut milk (13.5 ounces); 2 cups low-sodium vegetable broth; 2 cups water

why make this recipe

Creamy Coconut & Red Lentil Curry is a fantastic dish that is not only delicious but also packed with nutrients. This recipe showcases the wonderful blend of flavors from coconut milk, lentils, and spices. It’s easy to make and is perfect for a cozy dinner at home or for meal prep throughout the week. Plus, it is vegan and gluten-free, making it suitable for various dietary needs.

how to make Creamy Coconut & Red Lentil Curry

Ingredients:

1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon ginger, finely minced
½ bunch cilantro, chopped; stems and leaves divided
1 tablespoon salt-free curry powder
¼ – ½ teaspoon cayenne pepper (optional)
1½ cups dry red lentils
1 can full-fat coconut milk (13.5 ounces)
2 cups low-sodium vegetable broth
2 cups water

Directions:

Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, about 3 to 5 minutes.
Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes. Stir in the curry powder and cook for an additional minute.
Rinse the lentils briefly, then add them to the saucepan with the coconut milk, vegetable broth, and water; stir to combine.
Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.
Serve warm with rice and with the reserved cilantro leaves, or as desired. Leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

how to serve Creamy Coconut & Red Lentil Curry

Serve this creamy curry warm over a bed of rice for a fulfilling meal. You can also add naan or flatbread on the side to soak up the wonderful sauce. For a fresh touch, sprinkle some cilantro leaves over the dish just before serving.

how to store Creamy Coconut & Red Lentil Curry

To store leftovers, let the curry cool completely before transferring it to an airtight container. It will keep in the fridge for up to 5 days. If you want to keep it longer, you can freeze the curry for up to one month. Just make sure to thaw it in the fridge before reheating.

tips to make Creamy Coconut & Red Lentil Curry

Always rinse the lentils to remove any dust or debris before cooking.
If you prefer a thicker curry, reduce the amount of water or broth.
Taste and adjust the spices according to your preference. You can add more curry powder or cayenne pepper for an extra kick.
Add some vegetables like spinach or bell peppers for a nutrient boost.

variation

You can switch up ingredients based on what you have. Try adding chickpeas or different types of beans for added protein. If you enjoy more vibrant flavors, consider adding a dash of lime juice before serving.

FAQs

1. Can I use other types of lentils?
Yes, but the cooking time may change. Red lentils cook faster and break down easily, giving the curry its creamy texture.

2. Is the curry spicy?
The spice level mainly comes from the cayenne pepper. You can adjust the amount to your taste, or leave it out altogether for a milder curry.

3. Can I make it ahead of time?
Absolutely! This curry actually tastes better the next day as the flavors deepen. Just store it properly in the fridge or freezer as mentioned.