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Creamy Lentil Curry with Coconut Milk and Spices Recipe

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3.9 from 5 reviews

This hearty Lentil Curry is a flavorful, comforting dish featuring tender lentils simmered with aromatic spices and creamy coconut milk. Enhanced with fresh vegetables and a blend of curry spices, it serves as a nutritious and delicious meal that pairs perfectly with rice or naan bread.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Lentils and Liquids

  • 1 cup rinsed dry lentils (green or brown)
  • 14 ounces canned diced tomatoes
  • 14 ounces canned coconut milk
  • 1 cup vegetable broth

Vegetables

  • 1 onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 cup chopped vegetables (carrots, bell peppers, and spinach)

Spices and Seasonings

  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • ½ tsp coriander
  • ½ tsp paprika
  • ¼ tsp cayenne powder
  • Salt (to taste)
  • Black pepper (to taste)

Other

  • 1 tbsp vegetable oil
  • 1 tbsp grated fresh ginger
  • Fresh cilantro (for garnish)
  • Naan bread (optional)

Instructions

  1. Prepare the base: In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes, allowing the natural sweetness of the onion to develop.
  2. Add aromatics: Stir in the minced garlic and grated fresh ginger, cooking for 1 to 2 minutes while stirring frequently to release their fragrant flavors without burning.
  3. Toast spices: Add the curry powder, cumin, turmeric, coriander, paprika, and cayenne powder to the pot. Cook the spices for about 1 minute, stirring constantly until fragrant to enhance their aroma and depth.
  4. Combine lentils and liquids: Pour in the rinsed lentils, canned diced tomatoes with their juice, coconut milk, and vegetable broth. Stir well to combine all the ingredients evenly.
  5. Simmer the lentils: Bring the mixture to a boil. Then reduce heat to low, cover the pot, and let it simmer for 20 to 25 minutes until the lentils are tender and fully cooked through.
  6. Add vegetables and season: Stir in the chopped carrots, bell peppers, and spinach. Season with salt and black pepper to taste. Continue cooking for an additional 5 to 10 minutes until the vegetables are cooked but still vibrant.
  7. Serve and garnish: Remove the pot from heat. Serve the lentil curry warm over steamed rice or with naan bread on the side. Garnish with fresh cilantro leaves for a bright, fresh finish.

Notes

  • You can substitute green or brown lentils with red lentils for a quicker cooking time and smoother texture.
  • Adjust the cayenne powder depending on your preferred spice level.
  • This dish can be made gluten-free if served without naan or with gluten-free bread.
  • Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
  • For added protein, consider topping with a dollop of yogurt or adding chickpeas.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Find it online: https://dishiary.com/creamy-lentil-curry-with-coconut-milk-and-spices-recipe/