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Lentil Curry

A delicious and protein-rich vegan dish featuring lentils and creamy coconut milk, perfect with rice or quinoa.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegan
Cuisine: Asian, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lentils and Base
  • 1 cup dried green or brown lentils, rinsed and drained (200 g)
  • 1 tablespoon coconut oil (15 ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (15 g)
Spices
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon ground coriander (2 g)
  • 1 teaspoon turmeric powder (2 g)
  • 1/2 teaspoon cayenne pepper (adjust to taste) (1 g)
Curry Mixture
  • 1 can coconut milk (14 oz) (400 ml)
  • 2 cups vegetable broth (480 ml)
  • 1 can diced tomatoes (14 oz) (400 g)
  • Salt and pepper to taste
Garnish and Serving
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or quinoa (for serving)

Method
 

Preparation
  1. In a medium saucepan, add the rinsed lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until tender. Drain and set aside.
Cooking
  1. In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  2. Sprinkle in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Stir well and cook for another minute to toast the spices.
  3. Pour in the coconut milk, vegetable broth, and diced tomatoes. Stir to combine, then bring the mixture to a gentle simmer. Fold in the cooked lentils and let the curry simmer for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Serving
  1. Serve the lentil curry hot, garnished with fresh cilantro over a bed of cooked rice or quinoa.

Notes

Lentil Curry stores well in the refrigerator for up to three days. It can also be frozen for longer storage. Reheat thoroughly before serving. For optimal presentation, garnish with freshly chopped cilantro and serve with naan or crispy poppadums.