Description
A rich and flavorful creamy lentil curry made with coconut milk, aromatic spices, and hearty lentils. Perfect for a comforting vegan meal.
Ingredients
- 1 cup dried red lentils
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional)
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils under cold water until the water runs clear.
- In a large pot, heat coconut oil over medium heat. Add chopped onions and sauté until translucent.
- Add garlic and ginger and sauté for another minute until fragrant.
- Stir in curry powder, cumin, turmeric, and chili powder. Cook for 1-2 minutes, stirring constantly.
- Add the lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until lentils are tender and the curry thickens.
- Season with salt, pepper, and lime juice to taste.
- Garnish with fresh cilantro before serving. Serve with rice or naan if desired.
Notes
- You can use green or brown lentils, but adjust the cooking time accordingly.
- For extra creaminess, blend part of the curry before serving.
- Add spinach or kale for extra nutrients.