Description
This Creamy Coconut Lentil Curry is a flavorful and comforting dish featuring aromatic spices, tender brown lentils, and rich coconut milk. Perfect for a hearty vegetarian meal, this curry blends toasted cumin and coriander seeds with garlic, ginger, turmeric, and crushed tomatoes to build deep flavors. The addition of cherry tomatoes adds freshness, while cilantro provides a bright finish. It’s easy to prepare on the stovetop, making it an ideal dinner for any day of the week.
Ingredients
Scale
Spices and Aromatics
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic, chopped (10–12 cloves)
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1–2 teaspoons cayenne powder (optional)
Main Ingredients
- 28 ounce can crushed tomatoes
- 1 cup dried brown lentils
- 2 cups water
- 15 ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
Instructions
- Cook aromatics: Heat the coconut oil in a large skillet or braiser over medium-high heat. Add cumin and coriander seeds and toast them until they begin to brown, about 45 seconds, to release their flavors. Then add the chopped garlic and cook until it turns golden brown, around 2 minutes.
- Add ingredients: Pour in the crushed tomatoes, then add the chopped ginger, turmeric, and sea salt. Stir occasionally and let the mixture cook for 5 minutes to meld the flavors together.
- Cook lentils: Add the dried brown lentils, cayenne powder if using, and water. Bring the mixture to a boil. Then reduce the heat to low, cover the pot, and allow the lentils to simmer for 35-40 minutes until tender. Stir occasionally to prevent sticking, and add an extra ½ to 1 cup water if the curry begins to dry out.
- Finish curry: Once the lentils are soft and the curry has thickened, stir in the coconut milk and cherry tomatoes. Bring the pot back to a gentle simmer to heat through.
- Serve and garnish: Remove the pot from heat and mix in the chopped cilantro to brighten the dish. Serve the creamy coconut lentil curry warm with your favorite sides.
- Share your creation: After enjoying this delicious meal, take a picture and share it in the comments to connect with others who love this recipe!
Notes
- Brown lentils do not require pre-soaking and cook quickly, but you can soak them beforehand to reduce cooking time slightly.
- Adjust cayenne powder according to your preferred spice level or omit it for a milder curry.
- Use full-fat coconut milk for the richest and creamiest texture.
- Serve with rice, naan, or steamed vegetables to make a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: coconut curry, lentil curry, vegetarian curry, Indian curry, coconut milk recipe, healthy lentils, easy curry recipe, stovetop curry
