Coconut Lentil Curry Creamy Healthy amp Quick Gathering Dreams
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Mild (didn’t add chilli flakes) creamy, delicious! I really enjoyed this recipe. The only thing I would do next time is part boil the carrots as they were still quite crunchy and that was with extra cooking time. Overall, a great dish! Reply Sara @ Gathering Dreams says August 24, 2022 Thanks, Charlotte! You can also try to cut them a bit smaller if you prefer them less crunchy Reply Taylor says March 26, 2021
Great recipe. I used dry lentils and just cooked them ahead of time before adding to the curry. Saved so much time! Reply Sara @ Gathering Dreams says April 5, 2021 Glad you liked it, Taylor! Great tip to reduce the lentils’ cooking time, Taylor Reply Andrea says January 10, 2021
Delicious flavor, healthy, and easy to cook, thank you! Reply Sara @ Gathering Dreams says January 10, 2021 Thank you for your kind comment, Andrea Reply Sarah says December 8, 2020
This was delicious and healthy! I would just recommend starting with less water if using dried lentils and adding more, if needed, as you go. I added all three cups at once, as noted. My lentils were still soupy at the end, even after simmering
45 minutes uncovered. I just simmered them longer and it was fine, but added extra time. Overall, it was a minor issue, though. The recipe was a yummy and I would make it again. Thank you Reply Sara @ Gathering Dreams says December 10, 2020 Thanks, Sarah! Glad you liked it. With dry lentils, it all depends on which type you use and how big they are. Good tip about adding water a bit at a time! Reply Kylie says September 30, 2020
This. Was. So. Good. I didn’t have any canned lentils, and only had dry in my pantry. They cooked up nicely, and thankfully didn’t take up the entire 45 additional minutes as the author advised. We served hot over brown basmati rice. Adding the water along the way was nice, but I almost think it took away from a bit of the creaminess. Will be making this again! Perfect for a chilly fall night in Upstate NY! Reply Sara @ Gathering Dreams says October 2, 2020 Glad you liked it Kylie!
It’s one of my favorite dinners. I guess the extra time you need for lentils depends on the size and type of dry lentils you use. Glad yours cooked faster Reply JR says April 4, 2022
I found I had to add a lot of salt, but it came out absolutely smashing. Very glad I have leftovers. Reply Sara @ Gathering Dreams says April 9, 2022 Glad you like it, JR! Reply
Coconut Lentil Curry Creamy Healthy & Quick
Updated: May 14, 2022 DF GF V VG This article may contain links from our partners. We may receive a small commission if you make a purchase through a link. Please read our disclosure and how we make money. This rich and creamy coconut lentil curry is the perfect dinner idea if you are looking for something flavorful, healthy, and quick to make. JUMP TO RECIPE I absolutely love curries! They are one of my favorite meals to make. They are so rich, flavorful, and comforting! Plus, they are healthy and can be quick to make if you use some simple tricks! And this coconut lentil curry is no exception. If you tried my chickpea curry or my butternut squash with chickpea curry, you know I am a big fan of keeping things simple. There is no reason to complicate our lives in the kitchen, especially considering how busy we are.FREE MEAL PLANNER
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Check your inbox to confirm your subscription to get your FREE pdf! I promise this recipe will make any curry lover in the house extremely happy. And if you make an extra batch, you will have an incredibly delicious meal ready for lunch the next day! This coconut lentil curry is incredibly easy to make, it takes less than 30 minutes, and it's perfect for an indulgent night in. The trick here is to use canned lentils. This removes a good 35-40 minutes out of the cooking time without compromising the final result. Yes, canned lentils are a bit more expensive than using dry lentils. But hey, when you have no time, anything helps. When cooking with canned lentils, always check the ingredients and use lentils without added salt. If you can afford organic, even better.Ingredients You ll Need
The complete list of ingredients might seem long, but what I love about this recipe is how versatile it can be. It's hard to go wrong, and it's easy to substitute ingredients while still obtaining a rich, comforting meal. This is what you'll need: OilShallots and Garlic: To form the base.Carrots: To add some sweetness.Lentils: I use canned lentils to save time. Brown or green lentils are both great alternatives. If you want to use dry lentils, see the note below.Coconut milk: I always use full-fat coconut milk, as it's richer and creamier.Crushed tomatoesLeafy greens: I used fresh kale. Don't have fresh kale? Use frozen kale. Don't like kale at all? Use spinach! Or any other green veggie you have in the fridge or freezer.Ginger: Go for fresh if you can. If you only have ginger powder, use 1 teaspoon. And, of course, lots of fragrant spices: Here, I used cumin seeds, garam masala, curry powder, turmeric, and some chili flakes. If you miss any of the spices, you can easily add a bit more curry powder or garam masala. Dry Lentils: If you want to use dry lentils instead of canned lentils, you will need more time. The process will be exactly the same, but you will need 1 cup of dry lentils and 3 cups of water. Add the dry lentils and 2 cups of water at the same time. Keep an eye on the lentils, and if they are becoming dry, add another cup of water a bit at a time. Before adding your greens, let them simmer for 30-45 minutes until cooked (each type of lentils might have a slightly different cooking time).How to make
The first step is to prepare the coconut curry sauce: heat the coconut oil in a large pan. Add the chopped shallots, crushed garlic, grated ginger, and cumin seeds and toast for a couple of minutes until brown. Then add the garam masala, curry powder, and turmeric.Add the chopped carrots, crushed tomatoes, and coconut milk. Let the sauce simmer for a couple of minutes, then add the cooked lentils, chili flakes, and chopped coriander, and season with salt.Add your greens and let them cook for 10-15 minutes until they are nice and tender. Stir a few times, and if the curry looks dry, add the extra water a bit at a time. And you are done! I love to add some extra chopped coriander on top and serve it with fluffy basmati rice or brown rice. But it's great with naan bread too!Is Lentil Curry Good For You
This coconut lentil curry is incredibly healthy, especially if cooked with a low oil amount (like in this recipe). It's great served as a main meal as it contains all the nutrients your body needs. Lentils are a great source of protein, fiber, folate, and iron. Plus they are cheap to buy! This curry is also naturally vegan, dairy-free, and gluten-free, making it the perfect meal if you have anyone in your home with special diet requirements. A great crow pleaser!How to store
This curry is perfect for meal prep. Fridge: You can keep it in the fridge for up to 3 days. The spices will melt with the lentils and tomatoes and make the curry richer every day. All you need to do is add some extra water before you heat it in a skillet or pan. Freezer: You can also freeze it for up to 3 months. If you plan to make a bigger batch and freeze it, use fresh leafy greens instead of frozen kale or spinach.Why I love This Coconut Lentil Curry
It's comforting, filling, and warming.Rich and creamy!Filled with plant-power and made with wholesome, nourishing ingredients.Vegan and gluten-free!More recipes you ll love
And if you like this recipe, check out these: 10-Minute Chickpea CurryButternut Squash And Chickpea CurryChickpea and Potato Curry (Chana Aloo)Middle Eastern Lentil SoupCarrot & Ginger Soup And for more make-ahead plant-based recipes, check these 100+ Vegan Meal Prep Ideas. If you try this coconut lentil curry recipe, please leave a comment and a rating and let me know how much you liked it! Print Recipe 4.84 from 6 votesCoconut Lentil Curry
This rich and creamy coconut lentil curry is the perfect dinner idea if you are looking for something spicy and incredibly flavorful, healthy, and quick to make. Prep Time10 minsCook Time15 minsTotal Time25 mins Course: Main CourseCuisine: Indian Servings: 4 servings Calories: 391kcal Author: Sara @ Gathering DreamsIngredients
USMetricCoconut Curry Sauce
1 tablespoon coconut oil - (or olive oil)2 shallots - (or 1 medium onion)2 cloves of garlic - (crushed)1 teaspoon cumin seeds 1 teaspoon garam masala1 teaspoon curry powder1 teaspoon turmeric1 tablespoon freshly grated ginger - (or 1 teaspoon ginger powder)A pinch of red chili flakes1 medium carrot1 cup crushed tomatoes - (from a can or jar)1 can coconut milk - (15 Oz – 400ml)Lentils
2 cans cooked brown or green lentils, rinsed - (2 15 Oz cans – 480g rinsed ) 2 cups water - (to be added a bit a the time, if necessary)3 cups chopped fresh kale leaves - (or fresh spinach, or 2 cups frozen spinach or frozen kale or any other leafy greens of your choice)A handful of fresh coriander leaves, choppedInstructions
Heat the coconut oil in a large pan over medium-high heat. Add the chopped shallots, crushed garlic, grated ginger, and cumin seeds and toast for a couple of minutes until brown. Then add the garam masala, curry powder, turmeric and stir well for a minute or so.Reduce the heat to medium-low. Add the chopped carrots, crushed tomatoes, and coconut milk. Let everything simmer for a couple of minutes, then add the rinsed lentils, some chili flakes, chopped coriander, and some salt, and season to taste.In the meantime, wash and chop your greens (if using fresh). Add your greens, bring to a boil and let the curry cook gently for 10-15 minutes until your greens are nice and tender. Stir a few times, and if the curry looks dry, add the extra cups of water a bit at a time.Garnish with chopped fresh cilantro and serve hot over basmati rice, brown rice, or cauliflower rice. Or with naan bread.Video
Notes
Nutritional values are per serving, and they don't include rice. I included 2 cups of water in the recipe, but make sure to add a bit at a time to avoid having to let the curry cook for too long to let the water evaporate. You can either use brown or green canned lentils. Make sure to rinse the lentils well under running water before adding them to the curry. If you want to use dry lentils, you can, of course, do that. The process will be exactly the same, but you will need 1 cup of dry lentils and 3 cups of water. Add the dry lentils and 2 cups of water at the same time. Check after 15-20 minutes and add the other cup of water a bit at a time, if necessary. Let the lentils simmer for 30-45 minutes until cooked before adding your greens.Nutrition
Calories: 391kcal Carbohydrates: 33g Protein: 14g Fat: 25g Saturated Fat: 21g Sodium: 130mg Potassium: 725mg Fiber: 8g Sugar: 4g Vitamin A: 7698IU Vitamin C: 69mg Calcium: 129mg Iron: 5mg Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!More Delicious dinner ideas
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Your email address will not be published. Required fields are marked * This site uses Akismet to reduce spam. Learn how your comment data is processed. Charlotte says August 24, 2022Mild (didn’t add chilli flakes) creamy, delicious! I really enjoyed this recipe. The only thing I would do next time is part boil the carrots as they were still quite crunchy and that was with extra cooking time. Overall, a great dish! Reply Sara @ Gathering Dreams says August 24, 2022 Thanks, Charlotte! You can also try to cut them a bit smaller if you prefer them less crunchy Reply Taylor says March 26, 2021
Great recipe. I used dry lentils and just cooked them ahead of time before adding to the curry. Saved so much time! Reply Sara @ Gathering Dreams says April 5, 2021 Glad you liked it, Taylor! Great tip to reduce the lentils’ cooking time, Taylor Reply Andrea says January 10, 2021
Delicious flavor, healthy, and easy to cook, thank you! Reply Sara @ Gathering Dreams says January 10, 2021 Thank you for your kind comment, Andrea Reply Sarah says December 8, 2020
This was delicious and healthy! I would just recommend starting with less water if using dried lentils and adding more, if needed, as you go. I added all three cups at once, as noted. My lentils were still soupy at the end, even after simmering
45 minutes uncovered. I just simmered them longer and it was fine, but added extra time. Overall, it was a minor issue, though. The recipe was a yummy and I would make it again. Thank you Reply Sara @ Gathering Dreams says December 10, 2020 Thanks, Sarah! Glad you liked it. With dry lentils, it all depends on which type you use and how big they are. Good tip about adding water a bit at a time! Reply Kylie says September 30, 2020
This. Was. So. Good. I didn’t have any canned lentils, and only had dry in my pantry. They cooked up nicely, and thankfully didn’t take up the entire 45 additional minutes as the author advised. We served hot over brown basmati rice. Adding the water along the way was nice, but I almost think it took away from a bit of the creaminess. Will be making this again! Perfect for a chilly fall night in Upstate NY! Reply Sara @ Gathering Dreams says October 2, 2020 Glad you liked it Kylie!
It’s one of my favorite dinners. I guess the extra time you need for lentils depends on the size and type of dry lentils you use. Glad yours cooked faster Reply JR says April 4, 2022
I found I had to add a lot of salt, but it came out absolutely smashing. Very glad I have leftovers. Reply Sara @ Gathering Dreams says April 9, 2022 Glad you like it, JR! Reply