Description
Creamy coconut lentil curry made with warming spices, tomatoes, and coconut milk. A comforting vegan dinner perfect for meal prep.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic, chopped
- 28 ounce can crushed tomatoes
- 2 tablespoons chopped ginger
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 1–2 teaspoons cayenne powder
- 2 cups water
- 15 ounce can coconut milk
- Cherry tomatoes
- 1 cup chopped cilantro
Instructions
- Heat coconut oil and toast cumin and coriander seeds.
- Add garlic and cook until golden.
- Stir in tomatoes, ginger, turmeric, and salt and cook.
- Add lentils, cayenne, and water and bring to a boil.
- Simmer covered until lentils are soft.
- Stir in coconut milk and cherry tomatoes.
- Remove from heat and add cilantro.
Notes
- Use brown or green lentils for best texture.
- Red lentils require less water and cook faster.
- Add vegetables like potatoes or spinach if desired.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1½ cups
- Calories: 354
- Sugar: 9g
- Sodium: 965mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg