Irresistibly Creamy Coconut Lentil Curry: Easy Vegan Comfort
Discover the warming flavors of this Coconut Lentil Curry, a satisfying vegan dish that’s quick and easy to make.
Equipment
- large skillet
Ingredients
For the Curry Base
- 2 tablespoons Coconut Oil Substitute with vegetable oil or ghee if desired.
- 1 teaspoon Cumin Seeds Freshly ground spices deliver better flavor.
- 1 teaspoon Coriander Seeds Ground coriander can be used as an alternative.
- 4 cloves Garlic Finely chopped.
- 1 can Crushed Tomatoes Canned or fresh depending on availability.
- 1 tablespoon Ginger Freshly grated is best.
- 1/2 teaspoon Turmeric Optional, but enhances richness.
- 1 teaspoon Sea Salt Adjust to taste.
For the Lentils
- 1 cup Dried Green Lentils Avoid red lentils as they cook faster.
- 1/2 teaspoon Cayenne Powder Adjust according to your spice tolerance.
- 4 cups Water Add more if needed during cooking.
- 1 can Coconut Milk Essential for creaminess.
For the Garnish
- 1 cup Cherry Tomatoes Can substitute with regular diced tomatoes.
- 1/4 cup Fresh Cilantro For garnish.
Instructions
Cooking Instructions
- In a large skillet, warm the coconut oil over medium-high heat until it melts and shimmers.
- Add the cumin and coriander seeds, toasting them for about 45 seconds until fragrant.
- Incorporate the finely chopped garlic, cooking for 2 minutes until lightly browned and aromatic.
- Stir in the crushed tomatoes, grated ginger, turmeric, and sea salt, cooking for 5 minutes.
- Add the dried green lentils, cayenne powder, and enough water to cover. Bring to a boil, reduce heat and cover.
- Let it simmer for 35–40 minutes, stirring occasionally and adding more water if needed until the lentils are tender.
- Once thickened, stir in coconut milk and cherry tomatoes. Let it return to a gentle simmer.
- Remove from heat, stir in chopped fresh cilantro, and serve warm.
Notes
Optional: Serve with fluffy basmati rice for a complete meal.