Coconut Lentil Curry
Creamy lentil curry with coconut milk, tomatoes, ginger, and curry powder, served over basmati rice.
Equipment
- Large pot with lid
- Wooden spoon
- Sharp knife
Ingredients
Main Ingredients
- 3 tbsp unsalted butter or 2 tbsp neutral oil
- 4 cloves garlic finely minced
- 1 ½ tbsp fresh ginger finely minced
- 1 medium onion finely chopped
- 2 tbsp curry powder mild or hot
- ½ tsp ground turmeric
- ½ tsp cayenne pepper optional
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup dried green or brown lentils rinsed
- 1 can full fat coconut milk 13.5 oz
- 1 can no salt added crushed tomatoes 14 oz
- 3 cup water
- ½ cup fresh cilantro finely chopped
- ¼ cup plain yogurt for serving, optional
- 1 cup basmati rice uncooked, for serving
Instructions
Cooking
- Cook the aromatics. Melt the butter in a pot over medium heat and cook the onion, garlic, and ginger for 10 minutes until golden.
- Bloom the spices. Raise the heat, add the curry powder, turmeric, and cayenne, and stir for 1 minute.
- Combine. Add the lentils, coconut milk, tomatoes, water, salt, and pepper and stir well.
- Cover and cook. Bring to a simmer, cover, and cook on low for 30 minutes.
- Reduce. Uncover and simmer 10 to 15 minutes, until the lentils are soft and the sauce is thick.
- Finish. Stir in half the cilantro, check the salt, and serve with rice, yogurt, and the remaining cilantro.
Notes
Substitutions: Use 2 tablespoons of neutral oil in place of butter to make it vegan.
Tips: Simmer uncovered at the end to thicken the sauce. Nutrition does not include rice or yogurt.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.