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- 1 cup red lentils - 1 can (14 oz) full-fat coconut milk - 1 large onion - 3 cloves garlic - 1-inch piece of fresh ginger - Spices (curry powder, turmeric, cumin) - Olive oil - Vegetable broth - Diced tomatoes - Fresh spinach - Salt and pepper - Fresh cilantro This creamy coconut lentil curry uses simple ingredients to create a rich flavor. The red lentils are the star. They cook fast and absorb all the spices and coconut milk. I love using full-fat coconut milk. It gives a smooth and creamy texture. The large onion adds sweetness, while garlic and ginger bring warmth. The spices are key to flavor. Curry powder, turmeric, and cumin create depth. Olive oil helps sauté the onion, making it soft and sweet. Vegetable broth adds more taste. Diced tomatoes bring acidity and balance. Fresh spinach adds color and nutrients. Finally, you can season with salt and pepper to suit your taste. Don’t forget the fresh cilantro! It adds a bright touch on top. Each ingredient plays a role in making this dish special. You'll enjoy every bite! {{ingredient_image_2}} Start by warming olive oil in a spacious pot over medium heat. Once hot, add the finely chopped onion. Sauté the onion for about 5 minutes. You want it to be soft and slightly translucent. This step builds a great base for your curry. Next, add the minced garlic and grated ginger to the pot. Sauté this mixture for another 2 minutes. You will notice a lovely aroma filling your kitchen. This fragrant blend sets the stage for all the flavors to come. Now it’s time to add some spice! Sprinkle in the curry powder, ground turmeric, and cumin. Stir well to mix everything together. Cook this spice mixture for about 1 minute. Toasting the spices brings out their rich flavors. Pour in the vegetable broth, coconut milk, and undrained diced tomatoes. Increase the heat to bring the mixture to a gentle simmer. Once it’s bubbling, add the rinsed red lentils. Stir them in gently. Cover the pot and reduce the heat to low. Cook for 20-25 minutes. Stir occasionally to prevent sticking. If the curry thickens too much, add a bit more vegetable broth. After the lentils are tender, it’s time to add the fresh spinach. Fold it into the curry and let it wilt for about 5 minutes. This adds color and nutrients to your dish. Finally, season with salt and pepper to taste. Stir well to ensure the flavors mix evenly. Remove the pot from heat and let it sit for a few minutes. This will help the curry thicken slightly, making it even creamier. - Rinse red lentils well before use. This removes dirt and helps prevent foam. - If your curry is too thick, add more vegetable broth. Stir well to combine. - Try adding more spices like coriander or a dash of cayenne. This adds depth and warmth. - Adjust heat levels by adding fresh chilies or chili powder. Start small, then taste as you go. - Serve the curry in deep bowls. Garnish with fresh cilantro for a bright touch. - Pair it with jasmine rice or warm naan. This creates a complete and satisfying meal. Pro Tips Use Fresh Spices: Always opt for fresh spices for the best flavor. Ground spices lose their potency over time, so consider grinding whole spices before use. Adjust Consistency: If the curry becomes too thick while cooking, simply add a splash more vegetable broth or water to reach your desired consistency. Enhance Flavor: Add a squeeze of fresh lime juice just before serving to brighten the flavors of the curry. Storage Tips: This curry stores well in the fridge for up to 4 days and can also be frozen for future meals, making it perfect for meal prep. {{image_4}} You can change red lentils for green or brown lentils. Each type brings a unique taste and texture. Green lentils keep their shape well and add a nice bite. Brown lentils are soft and creamy. When using these lentils, adjust your cooking time. Green lentils take about 30-40 minutes, while brown lentils need 25-30 minutes. Rinse them well before adding to your dish. This creamy coconut lentil curry can fit many diets. To make it vegan, use vegetable broth and ensure all spices are plant-based. Gluten-free is easy with this recipe since it uses no wheat. Check labels for any pre-packaged ingredients to ensure they are gluten-free. This dish is great for everyone. You can add seasonal vegetables to your curry. Try carrots, bell peppers, or zucchini. These veggies add color and nutrition. You can also swap spices to change the flavor. For example, use garam masala instead of curry powder. Or, add fresh herbs like basil or mint for a twist. Feel free to experiment and find your favorite mix! To store leftover curry, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to four days. To reheat, warm it gently on the stove or in the microwave. Stir occasionally to ensure even heating. If you want to freeze the curry, use a freezer-safe container. Make sure to leave some space at the top. This allows for expansion during freezing. The curry can last for up to three months in the freezer. To reheat, thaw it overnight in the fridge. Heat it up on the stove or in the microwave until it is hot throughout. The creamy coconut lentil curry lasts about four days in the fridge. If you freeze it, you can enjoy it for up to three months. Always check for any off smell or changes in texture before using. Store it properly to keep it fresh and tasty! Cooking lentils in curry takes about 20 to 25 minutes. Start with a gentle simmer. Check the texture after 20 minutes. They should be soft but not mushy. If you want them thicker, let them cook a bit longer. Stir occasionally to prevent sticking. Yes, you can use light coconut milk. However, it will change the flavor and texture. Light coconut milk is less rich and creamy. This may make the curry taste less bold. For the best results, I recommend full-fat coconut milk for a creamier dish. You can pair this curry with several side dishes. Jasmine rice is a great choice. It absorbs the curry's flavors well. Warm naan bread is another favorite. You can also serve it with a fresh salad or roasted vegetables for a complete meal. In this blog post, we explored how to make a delicious creamy coconut lentil curry. We covered the key ingredients and step-by-step cooking method. Then, we shared handy tips for enhancing flavors and presentation. We discussed variations to suit different diets and how to store leftovers. This dish is versatile and easy to prepare. With a few simple steps, you can create a meal that warms the heart. Enjoy experimenting with flavors and make it your own!

Creamy Coconut Lentil Curry

A rich and flavorful curry made with red lentils, coconut milk, and spices, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup red lentils, thoroughly rinsed
  • 1 can full-fat coconut milk (14 oz)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 2 cups vegetable broth
  • 1 can diced tomatoes, undrained (14 oz)
  • 1 cup fresh spinach, roughly chopped
  • to taste salt and pepper
  • for garnish fresh cilantro leaves

Instructions
 

  • In a spacious pot, warm the olive oil over medium heat. When hot, add the finely chopped onion and sauté for approximately 5 minutes, or until the onion becomes translucent and soft.
  • Add the minced garlic and grated ginger to the pot, sautéing for an additional 2 minutes until the mixture is fragrant and aromatic.
  • Sprinkle in the curry powder, ground turmeric, and cumin, stirring well to combine. Cook the spice mixture for about 1 minute to release the flavors.
  • Carefully pour in the vegetable broth, coconut milk, and undrained diced tomatoes. Increase the heat to bring the mixture to a gentle simmer.
  • Once simmering, add the rinsed lentils, stirring to incorporate them into the sauce. Cover the pot and reduce the heat to low, allowing the mixture to cook for 20-25 minutes until the lentils are tender, stirring occasionally. If the curry thickens too much, feel free to add a bit more vegetable broth.
  • After the lentils are cooked through, fold in the chopped fresh spinach and allow it to wilt in the heat for about 5 minutes.
  • Season the curry with salt and pepper to your preference, stirring to ensure the seasonings are evenly distributed throughout.
  • Remove the pot from heat and let the curry sit for a few minutes to allow it to thicken slightly.

Notes

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