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Simple Lentil Coconut Curry

This lentil coconut curry is a comforting, hearty dish made by simmering red lentils with aromatic spices, tomatoes, and creamy coconut milk until tender. The final dish has a thick, velvety texture with a warm, smoky aroma, presenting a vibrant, inviting appearance. It’s a quick, nourishing meal that feels like a warm hug in a bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Middle Eastern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed thoroughly
  • 1 can coconut milk full-fat preferred
  • 2 cups water
  • 1 can diced tomatoes preferably ripe or canned
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger fresh, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 2 tablespoons oil vegetable or coconut oil
  • to taste salt
  • to taste chili flakes optional, for heat
  • 1 lime lemon or lime for squeezing

Equipment

  • Large skillet or heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and chopping board

Method
 

  1. Rinse the red lentils under cold water until the water runs clear, then drain and set aside.
  2. Heat a tablespoon of oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, until it starts to turn golden.
  3. Add the minced garlic, minced ginger, ground cumin, coriander, and turmeric to the onions. Stir and cook for about 30 seconds until the spices release their aroma and the mixture is fragrant.
  4. Pour in the diced tomatoes and cook, stirring occasionally, until the tomatoes break down and the mixture thickens slightly, about 8 minutes. The kitchen will fill with a rich, smoky aroma.
  5. Add the rinsed lentils, coconut milk, and water to the pot. Stir well to combine, then bring the mixture to a gentle simmer.
  6. Reduce the heat to low, cover the pot, and let the curry simmer gently for about 20-25 minutes, stirring occasionally. You’ll notice the lentils soften and the sauce thickens, developing a deep, inviting color.
  7. Check the lentils—they should be tender and slightly breaking apart. If the curry seems too thick, stir in a little more water or coconut milk to loosen it up.
  8. Uncover and taste, then season with salt and chili flakes as desired. If you prefer a thicker sauce, simmer uncovered for a few more minutes until it reaches your preferred consistency.
  9. Remove from heat and squeeze fresh lime or lemon juice over the curry to brighten the flavors. Garnish with chopped cilantro for a fresh, herbal note.
  10. Serve the hot lentil curry over rice or with warm naan, enjoying the rich, creamy texture and aromatic spices in every bite.

Notes

For an extra boost of flavor, toast the spices in the oil before adding the aromatics. Feel free to add greens like spinach or kale during simmering for added nutrition. This dish stores well and tastes even better the next day.