Looking for a comforting, nutritious, and flavorful meal that comes together in no time? This Speedy Lentil Coconut Curry recipe is the perfect solution. Combining the richness of coconut milk with the earthy goodness of lentils, this curry offers a satisfying and wholesome experience.
Speedy Lentil Coconut Curry Recipe
Equipment
- Medium-sized pot with lid
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Strainer
Ingredients
- 1 cup red lentils, rinsed and drained
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1-2 green chilies, chopped (optional, adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- 1 can coconut milk
- 1 ½ cups vegetable broth or water
- 1 large tomato, diced
- Salt and pepper, to taste
- 1 tablespoon lemon or lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Lentils:Start by rinsing the red lentils under cold water until the water runs clear. Drain well and set aside.
- Sauté the Aromatics:In a medium-sized pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. Stir in the minced garlic, ginger, and green chilies (if using) and cook for another 1-2 minutes until fragrant.
- Add Spices:Sprinkle in the ground cumin, coriander, turmeric, and smoked paprika. Stir well to coat the onions and cook the spices for about 1 minute to release their flavors.
- Cook the Lentils:Add the rinsed lentils to the pot and stir to combine with the spiced onion mixture. Pour in the coconut milk and vegetable broth or water, stirring well. Bring the mixture to a boil.
- Simmer the Curry:Once boiling, reduce the heat to low and cover the pot with a lid. Let the curry simmer for 15-20 minutes, stirring occasionally, until the lentils are tender and have absorbed the flavors.
- Add Tomatoes and Season:Stir in the diced tomatoes and cook for an additional 3-4 minutes until they soften. Season the curry with salt and pepper to taste. If the curry is too thick, add a little more water or broth to reach your desired consistency.
- Finish with Lemon Juice:Remove the pot from the heat and stir in the lemon or lime juice. This adds a fresh and tangy flavor that brightens up the dish.
- Garnish and Serve:Ladle the curry into bowls and garnish with freshly chopped cilantro. Serve hot with steamed rice, naan, or your favorite flatbread.
Notes
This quick and easy recipe delivers a hearty, flavorful curry in just 30 minutes. Perfect for a weeknight dinner, it's packed with protein-rich lentils and creamy coconut milk, making it both satisfying and delicious.
It’s packed with plant-based protein, making it a fantastic choice for vegetarians and vegans alike. Whether you’re in a rush on a busy weeknight or simply craving a cozy bowl of curry, this recipe is your go-to. Plus, it’s easy to customize with your favorite vegetables, making it a versatile addition to your dinner rotation.
More Vegetarian Recipes:
Ingredients:
- 1 cup dried red lentils, rinsed
- 1 tablespoon coconut oil or olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1-2 tablespoons red curry paste (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth or water
- 1 large carrot, diced
- 1 bell pepper, chopped
- 1 cup spinach leaves (optional)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions:
- Prepare the Lentils:
- Rinse the lentils under cold water until the water runs clear. Set aside.
- Sauté the Aromatics:
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
- Add the Spices:
- Mix in the red curry paste, ground turmeric, cumin, and coriander. Stir well to coat the onions and release the flavors of the spices.
- Cook the Lentils:
- Add the rinsed lentils, diced carrots, and bell pepper to the pot. Pour in the coconut milk and vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender.
- Final Touches:
- If using spinach, stir it in during the last 5 minutes of cooking until wilted.
- Season the curry with salt, pepper, and lime juice to taste.
- Serve:
- Ladle the curry into bowls and garnish with fresh cilantro. Serve hot with cooked rice or naan.
Tips for Speedy Lentil Coconut Curry Recipe:
- Spice Level: Adjust the amount of red curry paste depending on your preferred spice level. If you like it milder, start with one tablespoon and increase if desired.
- Make it Heartier: Add in diced potatoes, sweet potatoes, or even a can of chickpeas for an extra hearty version of this curry.
- Leftovers: This curry tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 3 days.
Enjoy this Speedy Lentil Coconut Curry as a quick and nourishing meal that doesn’t compromise on flavor. It’s a fantastic recipe for those who want to eat healthily without spending hours in the kitchen.