There aren’t a lot of steps to this easy coconut lentil curry. It comes together with a few pantry staples and simply bubbles on the stove for about half an hour, or an episode of Paw Patrol, however you mark your time these days.
That’s all there is to this easy coconut lentil curry, a vegetarian dinner that’s just as delicious on a busy weeknight as it is to serve company.
PrintEasy Coconut Lentil Curry
Ingredients
2 tablespoons coconut oil
1 head of garlic, chopped (10–12 cloves)
1 tablespoon cumin
1 tablespoon coriander
1 28-ounce can of crushed tomatoes
2 tablespoons ginger, chopped
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried brown or green lentils
3 cups of water (plus 1/2 – 1 cup extra, if needed)
1 15-ounce can coconut milk (not sweetened)
1 pint cherry tomatoes, sliced
1 bundle fresh cilantro, chopped
Serve with cooked rice
Instructions
Heat the coconut oil in a large pot over medium-high heat. Add garlic and cook about 2 minutes. Sprinkle the cumin and coriander on top and stir.
Add the can of crushed tomatoes, ginger, turmeric, and sea salt. Stir well and cook for about 5 minutes. Add lentils and water. Stir and bring to a boil. Reduce heat to low, cover pot, and simmer for 35-40 minutes, until the lentils are soft (taste them with a spoon to see). Be sure to stir every 10 minutes or so to keep the lentils from sticking and burning. Tip: Does the curry look dry? Add 1/2 cup of water, up to 1 cup.
When the lentils are soft and the whole dish looks thick, add the coconut milk and sliced cherry tomatoes. Bring the pot just to a simmer, then remove from heat. Serve with fresh cilantro and rice.
If you like this easy coconut lentil curry, there are more easy family dinners where this came from!
- Super Simple Pot Roast with Vegetables
- Creamy Vegetarian Pasta Bake with Mushrooms, Butternut Squash and Spinach
- 15-Minute Grilled Pesto Salmon
- Fresh & Easy Shrimp Pasta with Tomatoes
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