Name: Creamy Coconut Lentil Curry | Vegan & Gluten-Free
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: indian
Ingredients: 1 cup lentils (red or green), rinsed; 1 can (13.5 oz) coconut milk; 1 medium onion, chopped; 3 cloves garlic, minced; 1-inch piece ginger, minced; 2 medium tomatoes, diced (or 1 can diced tomatoes); 2 cups vegetable broth or water; 1 tbsp coconut oil or olive oil; 1 tsp cumin; 1 tsp coriander; 1/2 tsp turmeric; 1 tsp garam masala; 1/2 tsp red chili flakes (optional); Salt and pepper, to taste; 1 tbsp fresh lemon or lime juice; Fresh cilantro, chopped (for garnish)

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Why You’ll Love This Recipe

This creamy coconut lentil curry is a comforting and flavorful dish that’s packed with protein, fiber, and rich spices. Perfect for busy weeknights or meal prepping, this recipe is both vegan and gluten-free, making it a great choice for a variety of dietary needs. The combination of creamy coconut milk and aromatic spices creates a dish that is both nourishing and satisfying.

Simple Ingredients – Uses pantry staples like lentils, canned coconut milk, and spices.
One-Pot Wonder – Minimal cleanup with an easy cooking process.
Nutrient-Packed – Full of plant-based protein, fiber, and essential vitamins.
Customizable – Can be adapted with different vegetables and spice levels.

Ingredients

Lentils (red or green)
Coconut milk
Onion
Garlic
Ginger
Tomatoes (fresh or canned)
Vegetable broth or water
Coconut oil or olive oil
Cumin
Coriander
Turmeric
Garam masala
Red chili flakes (optional for spice)
Fresh cilantro (for garnish)
Lemon or lime juice
Salt and pepper

Directions

Prepare the Ingredients: Rinse the lentils thoroughly under cold water until the water runs clear. Chop the onion, mince the garlic and ginger, and dice the tomatoes if using fresh ones.
Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add the chopped onions and cook until soft and translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add Spices: Mix in the cumin, coriander, turmeric, and garam masala, stirring well to coat the onions. Allow the spices to toast for about 30 seconds to enhance their flavors.
Incorporate Tomatoes: Add the diced tomatoes and cook until they break down and create a thick base, about 5 minutes.
Cook the Lentils: Pour in the rinsed lentils, vegetable broth, and coconut milk. Stir to combine everything well.
Simmer: Reduce the heat to low and let the curry simmer for 20–30 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
Season and Adjust: Add salt, pepper, and red chili flakes (if using). Squeeze in fresh lemon or lime juice to brighten the flavors.
Serve: Garnish with fresh cilantro and serve warm with rice, naan, or quinoa.

Variations

Add Vegetables – Stir in spinach, kale, or bell peppers for added nutrition.
Change the Lentils – Use green, brown, or black lentils instead of red for a different texture.
Increase the Spice – Add extra chili flakes, cayenne pepper, or chopped green chilies.
Make It Creamier – Blend part of the curry before serving for an even smoother consistency.
Protein Boost – Toss in chickpeas or tofu for additional plant-based protein.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6 servings

Storage/Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze for up to 3 months in a freezer-safe container.
Reheating: Warm on the stove over medium heat, adding a splash of water or coconut milk if needed. Microwave in 30-second intervals, stirring in between.

FAQs

1. Can I use dried lentils without pre-soaking?

Yes! Lentils cook quickly, so there’s no need to pre-soak them, but rinsing them removes excess starch.

2. Can I make this curry in an Instant Pot?

Yes! Sauté the aromatics using the ‘Sauté’ function, then add the remaining ingredients and pressure cook on high for 10 minutes with a natural release.

3. What type of coconut milk should I use?

Full-fat coconut milk gives the creamiest texture, but light coconut milk works if you prefer a lower-calorie option.

4. Can I use canned lentils?

Yes, but reduce the cooking time since canned lentils are already cooked. Add them during the last 5–10 minutes of simmering.

5. How can I thicken my curry?

If the curry is too thin, let it simmer uncovered for a few extra minutes, or mash some of the lentils for a thicker consistency.

6. What can I serve with this curry?

Serve with basmati rice, quinoa, naan, or even roasted vegetables.

7. Can I make it oil-free?

Yes! Simply sauté the aromatics in a splash of vegetable broth instead of oil.

8. How can I add more protein?

Add chickpeas, tofu, or even a handful of cashews for an extra protein boost.

9. Can I make it ahead of time?

Absolutely! The flavors deepen overnight, making this a great dish to prepare in advance.

10. What’s the best way to reheat leftovers?

For the best texture, reheat on the stovetop over low heat with a splash of water or coconut milk.

Conclusion

This creamy coconut lentil curry is the perfect dish for anyone looking for a wholesome, plant-based, and comforting meal. With minimal ingredients and a straightforward cooking process, it’s a great addition to your weekly meal plan. Whether you enjoy it with rice, naan, or as a standalone dish, this curry delivers bold flavors and nourishing ingredients. Try it today and enjoy a delicious, healthy meal!

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