Description
This Lentil Curry is a comforting, hearty, and protein-packed dish made with brown lentils simmered in a fragrant blend of garlic, ginger, warm spices, crushed tomatoes, and creamy coconut milk. It’s a rich, flavorful one-pot meal perfect for serving with basmati rice and vegan naan, ideal for a satisfying vegetarian dinner.
Ingredients
Units
Scale
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, quantity to serve 6
- Vegan Naan, quantity to serve 6
Instructions
- Heat Oil and Sauté Aromatics: Heat the olive oil in a large deep skillet over medium heat. Add the minced garlic and grated fresh ginger and cook for 1-2 minutes until fragrant.
- Add Spices: Stir in the ground turmeric, cumin, coriander, cayenne pepper, and salt. Cook for 30-60 seconds, stirring constantly to prevent burning. If the mixture dries out, add a few tablespoons of water to loosen it.
- Add Lentils, Tomatoes, and Water: Pour in the 3 cups of water, scraping any browned bits from the pan. Add the dried lentils and crushed tomatoes, stirring well to combine.
- Simmer the Lentils: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 40 minutes, stirring occasionally until the lentils are tender. If using red lentils, cook for 30 minutes instead.
- Add Coconut Milk and Lemon Juice: Once the lentils are cooked, stir in the coconut milk and fresh lemon juice. Taste and adjust salt as needed. Remove from heat.
- Finish with Cilantro and Serve: Stir in the chopped cilantro. Serve the lentil curry hot over basmati rice with vegan naan on the side, garnishing with extra fresh cilantro if desired.
Notes
- Use red lentils for a quicker cook time of 30 minutes instead of 40 minutes.
- Adjust cayenne pepper to taste depending on your spice preference.
- Full fat coconut milk adds creaminess, but light coconut milk can be used for a lighter dish.
- Serve with basmati rice and vegan naan to make it a complete, filling meal.
- For added convenience, lentils can be pre-soaked to reduce cooking time slightly.
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
