Description
This Coconut Lentil Curry is a rich and flavorful plant-based dish combining warm spices, creamy coconut milk, and hearty lentils. Perfect for a comforting weeknight meal, it’s quick to prepare and can be served with rice or naan for a complete experience.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, finely minced
Spices
- 2 teaspoons kosher salt
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger
Main Ingredients
- 2 cans brown lentils (14 ounces each)
- 1 can crushed tomatoes (15 ounces)
- 1 can coconut milk (15 ounces)
- 3 cups baby spinach, loosely packed
Garnish & Serving
- Sliced cherry tomatoes, for topping
- Cilantro, for topping
- Optional: rice or naan bread for serving
Instructions
- Heat the oil. Add the olive oil to a large pot over medium-high heat to warm it up and prepare for sautéing the aromatics.
- Sauté onions and garlic. Once the oil is hot, add the diced onion and cook for about 3 minutes until translucent. Then add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Add spices. Stir in the kosher salt, turmeric, cumin, garam masala, paprika, coriander, black pepper, and ground ginger. Continuously stir for 30 seconds to toast the spices and release their aroma.
- Add lentils and tomatoes. Pour in the drained brown lentils and crushed tomatoes. Stir to combine, and let the mixture simmer gently for 5 minutes so flavors meld.
- Incorporate coconut milk and simmer. Add the coconut milk and stir until well combined. Bring the curry to a boil, then reduce heat to low and simmer for 15 to 30 minutes until the sauce thickens and reduces to desired consistency.
- Finish with spinach. Turn off the heat, then stir in the baby spinach until it wilts, which usually takes just a minute or two.
- Serve. Optionally serve with steamed rice or warm naan bread. Top with sliced cherry tomatoes and fresh cilantro for added freshness and color.
Notes
- Brown lentils from cans are already cooked, which shortens cooking time. If using dry lentils, soak and cook separately before adding.
- Adjust spices to taste for more heat or mildness.
- This curry thickens as it simmers; add water or broth if you prefer a thinner consistency.
- Can be stored refrigerated for up to 4 days and reheated gently.
- For a vegan and gluten-free meal, ensure naan is gluten-free or substitute with rice.
