Creamy Coconut Lentil Curry
This so easy to make Creamy Coconut Lentil Curry is a healthful vegan recipe which perfect a ideal meatless Monday dinner recipe. It requires under an hour to make and is packed full of tasty Indian tastes.
Servings 6
Calories 266kcal
Ingredients
- 1 head of garlic, chopped (10–12 cloves)
- 1 tbsp each: coriander seeds and cumin seeds
- 1 28 oz can of crushed tomatoes
- 1 cup chopped cilantro
- 2 tbsp ginger, chopped
- A few handfuls of cherry-tomatoes
- 1 cup dried brown-lentils
- 2 tbsp coconut-oil
- 1 15 oz can coconut-milk
- 3 cups water
- 1 tbsp turmeric
- 2 tsp sea-salt
- 2 tsp cayenne-powder (Optional)
Instructions
- Heat the coconut-oil in a skillet or large-pot over medium-high-heat. Add the coriander seeds and cumin and toast till they begin to brown, for 45seconds. Then add the garlic into the pot and allow it to brown, about two minutes.
- Insert the can of crushed-tomatoes, turmeric, ginger, and sea-salt into the pot and cook, stirring the pot a couple of times about 5minutes. Add the lentils, if yo using cayenne-powder and also the water into the kettle and bring it to a boil.
- Reduce the heat to low, cover the pot and let it simmer for 35-40minutes or till the lentils are tender. Stir the pot a couple of times to protect against the lentils out of sticking to the bottom. If the curry starts to appear dry, then add an additional ½ - 1 cup of water.
- When the lentils are tender and the curry is thick, then add the coconut-milk and cherry-tomatoes and bring back the pot to a simmer. Remove the pot from the heat and stir in the cilantro.
Notes
If you realize that the curry is too liquidy, let it boil with the lid off for many minutes to allow the water evaporate.