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Heavenly Creamy Lentil Curry with Coconut Milk

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A comforting and creamy lentil curry infused with coconut milk and spices, perfect for cozy nights or family dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or 1 teaspoon ground ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1 cup red lentils, rinsed
  • 3 cups vegetable broth
  • 1 can (15 oz) full-fat coconut milk
  • 1 can (14.5 oz) diced tomatoes (optional)
  • 1 cup chopped spinach or kale (optional)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add diced onion and sauté for 4 to 5 minutes, until translucent.
  2. Stir in minced garlic and ginger. Cook for 1 minute.
  3. Add curry powder, ground cumin, turmeric, and garam masala. Stir and cook for about 30 seconds.
  4. Pour in the rinsed red lentils and vegetable broth. If using, add diced tomatoes now too. Stir well.
  5. Bring to a gentle boil, then reduce heat and cover. Simmer for 20 to 25 minutes, stirring occasionally until lentils are soft and creamy.
  6. Stir in the full-fat coconut milk and optional chopped spinach or kale. Simmer uncovered for another 5 to 10 minutes until thickened and creamy. Season with salt and pepper as needed.
  7. Serve hot over rice or with naan, garnished with cilantro and lime juice.

Notes

Feel free to customize with your favorite vegetables or adjust spice levels. Leftovers keep well in the fridge for up to 4 days or can be frozen for 3 months.

Nutrition

Find it online: https://us.recipesfood.org/creamy-lentil-curry-with-coconut-milk/

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