Coconut Curry Lentils
Red lentils simmer in full-fat coconut milk with curry spices, ginger, and garlic until thick and deeply flavored — roughly 35 minutes of mostly hands-off cooking. The coconut milk softens the spices and gives the finished dish a rich, satisfying consistency. Serve over rice or with flatbread to round out the meal.
Equipment
- Large saucepan or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon coconut oil or neutral oil like avocado oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder preferably Madras-style for more heat
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup red lentils rinsed well and drained
- 1 can diced tomatoes (14 oz) preferably fire-roasted, undrained
- 1 can full-fat coconut milk (13.5 oz) shaken well
- 1.5 cups vegetable broth low-sodium preferred
- 1 teaspoon sea salt to taste
- ¼ teaspoon ground black pepper freshly cracked preferred
- 1 cup fresh spinach roughly chopped
Instructions
- Heat the coconut oil in a large saucepan or Dutch oven over medium heat. Once melted, add the diced onion. Sauté for 5–6 minutes, or until it turns soft and translucent, stirring occasionally to prevent browning too quickly.
- Add the minced garlic and grated ginger. Cook for another 1–2 minutes, or until fragrant. You’ll know it’s ready when the aroma becomes sweet and pungent.
- Stir in the curry powder, turmeric, and cumin. Toast the spices for 1 minute to bloom their flavor, stirring constantly to prevent burning.
- Add the rinsed red lentils, diced tomatoes (with juice), coconut milk, and vegetable broth. Stir well to combine and bring the mixture to a simmer.
- Lower the heat to medium-low, cover partially with a lid, and simmer for 25–30 minutes. Stir occasionally to prevent sticking. The lentils should be tender and the curry thickened to a stew-like consistency.
- Season with sea salt and black pepper. Add the chopped spinach and stir just until wilted, about 2–3 minutes more.
- Remove from heat. Let sit uncovered for 5 minutes before serving to allow the flavors to meld and thicken slightly.
Notes
- Substitute kale for spinach if you want a heartier green that holds its structure.
- For extra richness and aroma, add a splash of lime juice or finish with fresh cilantro before serving.
- If cooking with dry spices often, consider toasting them in batches and storing them to save time and deepen flavor.
Nutrition
Calories: 430kcalCarbohydrates: 41gProtein: 15gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1117mgPotassium: 785mgFiber: 16gSugar: 5gVitamin A: 1342IUVitamin C: 10mgCalcium: 105mgIron: 8mg
Tried this recipe?Rate this recipe !
