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- 1 cup red lentils, rinsed - 1 can (13.5 oz) coconut milk - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin seeds - 1 medium tomato, chopped - 1 cup vegetable broth - 1 cup spinach (fresh or frozen) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) I love using red lentils for their quick cook time and creamy texture. The coconut milk adds a rich, sweet flavor that balances the spices well. Onions, garlic, and ginger build a solid base. They give the curry depth and warmth. Curry powder and turmeric add a nice golden color, while cumin seeds bring a spicy, earthy note. Fresh tomatoes add acidity and sweetness, and spinach packs in nutrients. - Additional vegetables - Different lentil types - Coconut flakes for garnish Feel free to mix in other vegetables, like carrots or bell peppers, for extra nutrition. You can also swap red lentils for green or brown lentils if you prefer. Top your curry with coconut flakes for a delightful crunch and extra coconut flavor. - Vegan - Gluten-free options - Nut-free alternative considerations This curry is vegan and gluten-free, making it a great choice for many diets. If you need a nut-free option, rest assured that this recipe fits the bill. Always check your vegetable broth to ensure it meets your dietary needs. {{ingredient_image_1}} Start by heating two tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add one teaspoon of cumin seeds. Sauté the seeds for about 30 seconds. You want them to smell nice and fragrant. Next, add one medium onion, diced. Cook the onion for about five minutes. Stir it often until it becomes translucent. Then, add three cloves of minced garlic and one tablespoon of grated ginger. Cook this for one to two minutes. This will build a strong flavor base. Now it’s time to add some spice! Mix in one tablespoon of curry powder and one teaspoon of turmeric powder. Stir well to coat the onions. Cook everything together for one more minute. This step enhances the taste of your curry. Add one chopped tomato to the pot. Cook it until it begins to soften, about three to four minutes. Then, stir in one cup of rinsed red lentils. Pour in one cup of vegetable broth and one can of coconut milk. Bring this mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it simmer for about 20 to 25 minutes. Stir occasionally until the lentils are fully cooked and tender. After that, add one cup of spinach. Stir it in until it wilts. Finally, season with salt and pepper to taste. Enjoy your creamy coconut lentil curry! To get the best creaminess in your curry, use red lentils. They break down easily and create a smooth texture. When cooking, stir the lentils well as they simmer. This helps them blend with the coconut milk. If you want an extra creamy feel, add a bit more coconut milk toward the end. This small change makes a big difference in texture. Adding a splash of lime juice or zest boosts the flavor. It brings brightness and balances the rich coconut. Stir it in just before serving for the best taste. You can also toss in a pinch of salt or a dash of chili flakes for extra depth. These small tweaks elevate the dish and keep it exciting. Creamy coconut lentil curry pairs well with rice or naan. The rice soaks up the sauce nicely, adding a comforting touch. Naan is perfect for scooping up the curry. You can also serve it with a fresh salad for a crunchy side. Each option adds a different texture and makes the meal more enjoyable. Pro Tips Soak Lentils for Extra Creaminess: Soaking red lentils for 30 minutes before cooking can help them cook faster and achieve a creamier texture in your curry. Customize Your Spice Level: Adjust the amount of curry powder and add a pinch of red pepper flakes if you prefer a spicier curry. Start with less and increase to taste. Incorporate Other Vegetables: Feel free to add other vegetables like bell peppers, carrots, or peas to increase the nutritional value and add more flavors to your curry. Serve with a Side: This curry pairs beautifully with rice, quinoa, or naan bread. Consider serving it with a side of cucumber salad for a refreshing contrast. {{image_2}} You can add protein to your creamy coconut lentil curry. Chickpeas are a great choice. They add texture and flavor. Tofu is another option. It soaks up all the tasty spices. You can use firm or extra-firm tofu for best results. Simply press it first, then cube and add it in. These options make the dish heartier and even more satisfying. Want to change the flavor? You can switch up the spices. Try adding garam masala for a warm, rich taste. A pinch of cayenne pepper can add heat if you like it spicy. Smoked paprika gives a nice depth too. Experiment with different blends to find what you love. Each spice brings its own twist, making the dish unique. Adding vegetables boosts nutrition and flavor. Carrots or bell peppers work well. They add crunch and color. Sweet potatoes or zucchini also blend nicely. Simply chop them and add them when you mix in the lentils. Don’t forget leafy greens like kale or Swiss chard. They wilt easily and add even more nutrients. Feel free to get creative with your veggie choices! To keep your creamy coconut lentil curry fresh, store it in airtight containers. Glass or BPA-free plastic containers work well. Let the curry cool down before sealing. This helps prevent condensation. You can safely store the leftovers in the fridge for up to four days. If you want to save some for later, freezing is perfect. Divide the curry into portions. Use freezer-safe containers or resealable bags. Make sure to remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, you can use the stove or microwave. If using the stove, warm it in a pot over low heat. Stir often to keep it from sticking. If you prefer the microwave, heat it in short bursts. Stir in between to ensure even heating. Add a splash of water or broth if it seems too thick. Enjoy the delicious flavors again! Yes, you can make this curry ahead of time. It stores well in the fridge. Meal prep is smart, saving time on busy days. The flavors get even better as they sit. Just let it cool, then store in an airtight container. Reheat it on the stove or in the microwave. Enjoy your curry hassle-free! This curry pairs well with many sides. You could serve it with rice or naan bread. A fresh salad or steamed veggies works great too. If you want more recipes, check out the links below for ideas. To make it milder, use less curry powder. You can also add more coconut milk for creaminess. If you like heat, add red pepper flakes or fresh chili. Taste as you go to find your perfect level. Spice it just how you like it! Yes, you can swap lentils for other legumes. Chickpeas or black beans are good options. They may need a bit more cooking time. Rinse and soak them as needed. Customize your dish to fit your taste! This blog post outlined how to make a creamy coconut lentil curry. You learned about the key ingredients, including red lentils and spices. We also explored how to customize the dish with optional ingredients. I shared step-by-step instructions and helpful tips for perfecting flavor and texture. You can adjust spices and try various vegetables for unique twists. In closing, this curry is both easy and delicious. It fits many diets and can be enjoyed in various ways. Enjoy experimenting with your own version!

Creamy Coconut Lentil Curry

A rich and flavorful curry made with red lentils, coconut milk, and spices.
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 (13.5 oz)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 medium tomato, chopped
  • 1 cup vegetable broth
  • 1 cup spinach (fresh or frozen)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • to garnish fresh cilantro, chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add cumin seeds and sauté for about 30 seconds until fragrant.
  • Add the diced onion to the pot and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.
  • Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  • Add the curry powder and turmeric powder, mixing well to coat the onion, and cook for an additional minute.
  • Incorporate the chopped tomato, cooking until it begins to soften and break down, about 3-4 minutes.
  • Stir in the rinsed red lentils, then add the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce to a simmer.
  • Cover and let it simmer for about 20-25 minutes, stirring occasionally, or until the lentils are fully cooked and tender.
  • Once the lentils are cooked, add the spinach and stir until wilted. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro.

Notes

Serve with rice or naan for a complete meal.
Keyword coconut, curry, lentils, vegetarian