Description
A rich and comforting creamy coconut lentil curry made with simple pantry spices, coconut milk, and tomatoes for an easy, economical vegetarian main.
Ingredients
Scale
- 50 g unsalted butter or neutral oil
- 4 garlic cloves, finely minced
- 1½ tablespoons fresh ginger, finely minced
- 1 onion, finely chopped
- 2 tablespoons curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne pepper (optional)
- 1¼ teaspoons salt
- ½ teaspoon black pepper
- 1 cup dried lentils (green or brown)
- 400 ml full-fat coconut milk
- 400 g canned tomatoes, crushed or diced
- 3 cups water
- ½ cup chopped coriander or cilantro
- Yogurt, optional
- Cooked basmati rice, for serving
Instructions
- Melt butter in a pot over medium heat and sauté onion, garlic, and ginger for 10 minutes until lightly golden
- Increase heat, add curry powder and turmeric, and stir for 1½ minutes until fragrant
- Add lentils, coconut milk, tomatoes, water, salt, pepper, and cayenne if using
- Bring to a simmer, cover, and cook gently for 30 minutes
- Uncover and simmer for another 10 minutes until thick and creamy
- Adjust seasoning, stir through half the coriander, and serve over rice with remaining coriander
Notes
- Use oil instead of butter to keep the recipe dairy-free
- Add water if the curry becomes too thick
- Keeps in the fridge for up to 5 days and freezes well for 3 months
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 414
- Sugar: 5 g
- Sodium: 782 mg
- Fat: 26 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 15 g
- Protein: 14 g
- Cholesterol: 22 mg