Description
This Lentil Curry is a comforting, protein-packed dish featuring tender lentils simmered in a rich and flavorful blend of spices, crushed tomatoes, and creamy coconut milk. Perfectly paired with basmati rice and vegan naan, it offers a hearty and satisfying meal that's both wholesome and delicious.
Ingredients
Units
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Main Ingredients
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper, or more to taste
- 1 teaspoon salt, or more to taste
- 3 cups water
- 1 cup dried brown lentils (black, green or red work too)
- 28 ounces crushed tomatoes
- 13.5 ounce can full fat coconut milk (or light coconut milk)
- 2 tablespoons fresh lemon juice
- 1/2 cup cilantro, chopped
To Serve
- Basmati rice, cooked
- Vegan naan bread
Instructions
- Heat oil and sauté aromatics: Heat the olive oil in a large deep skillet over medium heat. Add the minced garlic and grated ginger and cook for 1-2 minutes, until fragrant and translucent.
- Add spices: Stir in the ground turmeric, cumin, coriander, cayenne pepper, and salt. Cook for 30-60 seconds, stirring constantly to prevent burning. Add a few tablespoons of water if the mixture gets too dry.
- Add liquids and lentils: Pour in the water, scraping up any browned bits from the pan. Add the lentils and crushed tomatoes, then stir well to combine all ingredients.
- Simmer lentils: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40 minutes until lentils are tender and cooked through. Stir occasionally to prevent sticking. (If using red lentils, cook for 30 minutes.)
- Finish the curry: Once the lentils are cooked, stir in the coconut milk and fresh lemon juice. Taste and adjust seasoning by adding more salt if needed. Remove from heat and fold in the chopped cilantro.
- Serve: Ladle the curry over cooked basmati rice and serve alongside warm vegan naan. Garnish with extra fresh cilantro if desired.
Notes
- This curry makes a hearty and comforting one-pot meal packed with protein and warm spices.
- If you prefer a thicker curry, simmer uncovered for the last 10 minutes.
- Red lentils cook faster and will soften more quickly than brown or green lentils.
- Use light coconut milk for a lower fat option without sacrificing creaminess.
- Serve with basmati rice and vegan naan for a complete meal.
- For an Instant Pot version, sauté aromatics and spices using the 'Sauté' mode, then add all ingredients except coconut milk and lemon juice. Pressure cook on high for 15 minutes, release pressure naturally, then stir in coconut milk, lemon juice, and cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 314 kcal
- Sugar: 7 g
- Sodium: 581 mg
- Fat: 17 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 13 g
- Protein: 12 g
- Cholesterol: 0 mg