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- 1 cup red lentils, rinsed - 1 can (14 oz) coconut milk - 1 medium onion, diced - 2 cloves garlic, minced - 1 inch ginger, grated - 1 medium carrot, diced - 1 bell pepper, diced (any color) - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 2 tablespoons curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Lime wedges (to serve) When measuring ingredients, use dry measuring cups for solids like lentils and vegetables. For liquids, use a liquid measuring cup. Be precise with spices, as they greatly affect flavor. If you need more or less, adjust slowly and taste as you go. This helps you find the best balance for your curry. You can swap the red lentils for green or brown ones. They take longer to cook, so keep that in mind. If you lack coconut milk, try almond milk or cashew cream for a different taste. Any vegetable broth will work, but homemade adds extra flavor. For a lighter option, use less oil or skip it. Fresh herbs like basil or parsley can replace cilantro if you prefer. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 1 cup red lentils, rinsed - 1 can (14 oz) coconut milk - 1 medium onion, diced - 2 cloves garlic, minced - 1 inch ginger, grated - 1 medium carrot, diced - 1 bell pepper, diced (any color) - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - 2 tablespoons curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Lime wedges (to serve) Make sure to rinse the lentils well. This helps remove any dust and keeps them clean. Dice the onion, carrot, and bell pepper into small pieces. Mince the garlic and grate the ginger. This prep work makes cooking smooth and quick. Heat a large saucepan over medium heat. Add the olive oil and let it warm up. Once hot, toss in the diced onion. Sauté for about five minutes until it turns translucent. This step builds a nice base flavor. Next, add the minced garlic and grated ginger to the pan. Cook for one to two minutes until you smell that lovely aroma. Then, add the diced carrot and bell pepper. Stir gently for about five minutes until they soften a bit. Time to spice things up! Mix in the curry powder, turmeric, and cumin. Stir well to coat the veggies in the spices. Cook for one to two minutes to let the flavors bloom. Now, add the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth. Stir everything together well. Bring this mixture to a gentle simmer. Cover the pan, reduce the heat to low, and let it cook for 20-25 minutes. Stir occasionally until the lentils are tender and the curry thickens. Once the curry is cooked, season it with salt and pepper. If you want a thinner curry, add more broth or water. After removing it from the heat, let it sit for a few minutes. Serve the curry warm in bowls. Garnish each bowl with chopped cilantro and lime wedges on the side. The lime adds a bright touch. Enjoy this creamy coconut lentil curry with rice or naan for a complete meal. Cooking lentils is simple. Here are some tips to get it right: - Rinse your lentils: This removes dust and small stones. It helps clean them well. - Use the right type: Red lentils cook fast. They break down into a creamy texture. - Soak if needed: While red lentils do not need soaking, other types may benefit from it. Soaking helps them cook evenly. - Watch the water: Use enough liquid, but don’t drown them. Start with a ratio of 1 cup lentils to 3 cups liquid. To make your curry shine, try these ideas: - Fresh herbs: Add cilantro before serving. It brings freshness to your dish. - Spices: Use whole spices like cumin seeds. Toast them for a minute before adding. This step boosts flavor. - Acidity: A squeeze of lime right before serving brightens up the dish. - Coconut milk: Choose full-fat coconut milk for creaminess. It adds rich flavor and texture. Here are some pitfalls to skip: - Overcooking lentils: Keep an eye on them. Overcooked lentils turn mushy and lose texture. - Skipping seasoning: Don’t forget to taste and season your curry. Salt brings out all the flavors. - Not letting it sit: Let the curry rest after cooking. It helps the flavors meld together. - Ignoring texture: If your curry is too thick, add more broth. If too thin, cook it longer to thicken. With these tips, your creamy coconut lentil curry will be a hit! Pro Tips Soak the Lentils: Soaking red lentils for about 30 minutes before cooking can help them cook faster and more evenly. Add Extra Veggies: Feel free to add other vegetables like spinach, peas, or sweet potatoes for added nutrition and flavor. Spice it Up: Adjust the spice levels by adding chili powder or fresh chilies if you like a bit of heat in your curry. Make it Creamier: For an even creamier texture, blend a portion of the curry and stir it back into the pot before serving. {{image_2}} This recipe is already vegan-friendly! The key is to use plant-based ingredients. You can swap the vegetable broth if you want a richer taste. Just keep it to the same amount, and you’re set! Want to add some protein? You can include chickpeas or tofu. Both work well in this curry. If you choose chickpeas, use one can, drained and rinsed. For tofu, use 14 oz, pressed and cubed. Toss them in at the same time as the lentils. Do you like it hot? You can add fresh chili or red pepper flakes. Start with half a teaspoon for a mild kick. If you want it spicier, add more to taste. If you prefer a milder curry, skip the heat entirely. Adjusting spices makes this dish work for everyone! You can store leftover creamy coconut lentil curry in an airtight container. Place it in the fridge. It will stay fresh for about 3 to 4 days. Make sure to cool the curry before sealing it. This helps keep the flavors strong. To reheat, use a saucepan on medium heat. Add a splash of water or broth to help it warm up. Stir often to prevent sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This ensures even heating. You can freeze the curry if you want to keep it longer. Use a freezer-safe container. Make sure to leave space at the top, as the curry may expand. It can last for about 2 to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned before. Yes, you can use other types of lentils. Brown and green lentils work well, but they take longer to cook. Red lentils cook faster and break down into a creamy texture, which is great for this curry. If you use brown or green lentils, adjust the cooking time to about 30-35 minutes. Make sure to check them for doneness. Creamy Coconut Lentil Curry pairs well with many sides. Here are a few ideas: - Steamed rice (white or brown) - Quinoa for a nutty flavor - Warm naan bread for dipping - A fresh salad to add crunch - Roasted vegetables for extra nutrients These sides enhance the meal and balance the rich flavors in the curry. This curry lasts about 4-5 days in the fridge. Store it in an airtight container to keep it fresh. The flavors often deepen after a day, making leftovers even tastier. Reheat on the stove or in the microwave until hot. If it thickens too much, add a splash of water or broth to loosen it up. In this blog post, we explored the key ingredients and steps for making Creamy Coconut Lentil Curry. You learned about measuring tips and substitutions to make it your own. We shared practical cooking tips and easy variations to fit your tastes. Lastly, proper storage and reheating ideas ensure your dish lasts longer. Embracing these insights will help you cook confidently and enjoy every bite. Trust me, this dish is worth trying!

Creamy Coconut Lentil Curry

A rich and flavorful curry made with red lentils and coconut milk, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup red lentils, rinsed
  • 1 can coconut milk (14 oz)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced (any color)
  • 1 can diced tomatoes (14 oz)
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • to taste fresh cilantro, chopped (for garnish)
  • to serve lime wedges

Instructions
 

  • In a large saucepan, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the diced carrot and bell pepper to the pan, stirring gently for another 5 minutes until slightly softened.
  • Mix in the curry powder, turmeric, and cumin, stirring well to coat the vegetables in the spices. Cook for 1-2 minutes to enhance the flavors.
  • Add the rinsed red lentils, diced tomatoes, coconut milk, and vegetable broth to the pan. Stir everything well to combine.
  • Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let it cook for 20-25 minutes, or until the lentils are tender and the curry has thickened, stirring occasionally.
  • Season with salt and pepper to taste. If desired, adjust the thickness by adding more broth or water.
  • Once cooked, remove from heat and let it sit for a few minutes. Serve warm, garnished with chopped cilantro and lime wedges on the side.

Notes

Serve with lime wedges for added freshness.
Keyword coconut, curry, lentils, vegetarian