Description
A simple, flavorful curry made with red lentils and creamy coconut milk.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Stir in the coconut milk, salt, and pepper. Heat through for about 5 minutes, but do not boil after adding coconut milk.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
Notes
- For a thicker curry, simmer uncovered for the last 10 minutes of cooking.
- You can substitute brown or green lentils, but adjust the cooking time as needed; they will take longer to soften.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 18
- Protein: 20
- Cholesterol: 0
Keywords: lentil curry, coconut milk, red lentils, vegetarian curry, easy curry, vegan