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Coconut Red Lentil Curry Recipe

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4.1 from 10 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This warming Coconut Red Lentil Curry combines fragrant spices, creamy coconut milk, and protein-rich red lentils for a deliciously hearty and healthy vegan meal. Packed with layers of flavor from curry powder, cumin, coriander, and garam masala, this curry simmers gently to develop a rich texture and depth. Perfect served with rice or flatbread, it offers a comforting dish that’s simple to prepare in under an hour.

Ingredients

Base Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, finely diced
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 small fresh red chili, finely chopped

Spices & Flavorings

  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons tomato paste

Main Ingredients

  • 1 cup red lentils
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 2 cups vegetable stock
  • 1 cup coconut milk (plus a bit extra for serving)
  • 1 tablespoon maple syrup
  • 2 tablespoons ground almonds
  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed

Seasoning and Garnish

  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Heat the base ingredients: Heat the coconut oil in a large pot or deep skillet over medium heat. Add the finely diced onion and cook for 5-6 minutes, stirring often, until the onion softens and becomes translucent.
  2. Add aromatics: Stir in the chopped garlic, fresh ginger, and red chili. Cook for about 1 minute until the mixture becomes fragrant, releasing their flavors.
  3. Toast the spices: Add the curry powder, ground cumin, coriander, garam masala, and cayenne pepper. Cook for 30 seconds while stirring continuously to gently toast the spices without burning them.
  4. Incorporate tomato paste: Stir in the tomato paste and cook for 1 to 2 minutes, mixing it into the spices until it darkens slightly, enhancing its flavor.
  5. Add lentils and liquids: Mix in the red lentils, crushed tomatoes, and vegetable stock. Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 20 to 25 minutes. Stir occasionally until the lentils are tender and the curry thickens.
  6. Finish with coconut milk and sweetener: Pour in the coconut milk and stir well. Add the maple syrup and ground almonds, then cook for another minute to blend all flavors.
  7. Add chickpeas and season: Add the drained and rinsed chickpeas and cook for 5 additional minutes just until heated through. Season the curry with salt and freshly ground black pepper to taste.
  8. Serve: Serve the curry warm, garnished with a swirl of extra coconut milk and a sprinkle of fresh cilantro if desired.

Notes

  • This recipe is vegan and gluten-free, making it suitable for many dietary preferences.
  • Adjust the cayenne pepper amount to control the spice level according to your preference.
  • For a thicker curry, simmer a few minutes longer; add more vegetable stock if you prefer it thinner.
  • Serve with steamed rice, naan, or your favorite flatbread for a complete meal.
  • Leftovers keep well in the refrigerator for up to 3 days and freeze beautifully for up to 1 month.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired

Find it online: https://myeasyplate.com/coconut-red-lentil-curry-recipe/