This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you’ll have a giant smile on your face at lunch the next day.
It’s July! It’s late spring! It’s the period of BBQ and no cook plans! Also, here I am, sharing a coconut lentil curry formula with you. Say what!!.You folks, this is the thing that boss curry dreams are made of. Seriously. I’m talking one pot and not exactly an hour till you’re in coconut lentil curry HEAVEN!
I don’t mind how hot it is outside, it’s consistently a happy time for a bowl of hot curry. That is to say, it’s stinkin’ hot in India and peeps eat curry there constantly. They should be onto something.When I was doing the entire right of entry, exploring around Asia thing in my mid 20s, local people would consistently reveal to me that eating hot food on a hot day would chill you off. Looks bad to me by any means, however on the off chance that you put a bowl of hot curry before me and it’s a bazillion degrees outside, I’ll in any case eat it. I mean truly, how should you not?
This coconut lentil curry formula is incredibly easy to make. Five bucks says you will take a gander at the formula and figure, “No chance THIS formula could be outstanding amongst other curry plans.” But it is. No doubt.
This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you’ll have a giant smile on your face at lunch the next day.
INGREDIENTS
- 1 tablespoon coconut oil
- 1 tablespoon each: cumin seeds and coriander seeds
- 1 head of garlic, chopped (10–12 cloves)
- 28-ounce can of crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 1–2 teaspoons cayenne powder, optional
- 3 cups of water
- 1 15-ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro.
INSTRUCTIONS
- Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
- Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
