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Hearty Coconut Lentil Curry

Jessica T. Brown
This creamy coconut lentil curry is a hearty, vegan-friendly dish infused with warm spices, fresh herbs, and rich coconut milk.
It’s high in protein, fiber, and healthy fats, making it both nourishing and satisfying.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dinner, Main Dish
Cuisine Indian-inspired,, Vegetarian
Servings 6

Equipment

  • 1 braiser or large skillet
  • Measuring Spoons
  • measuring cup
  • Wooden Spoon
  • Chef’s Knife
  • Can opener

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 head garlic 10–12 cloves, chopped
  • 28 ounces crushed tomatoes 1 can
  • 2 tablespoons fresh ginger chopped
  • 1 tablespoon turmeric powder
  • 2 teaspoons sea salt
  • 1 cup dried brown lentils or green lentils
  • 1 –2 teaspoons cayenne powder optional
  • 2 cups water
  • 15 ounces coconut milk 1 can
  • A few handfuls cherry tomatoes
  • 1 cup fresh cilantro chopped

Instructions
 

  • Toast the Whole Spices: Start by heating 1 tablespoon of coconut oil in a large braiser, Dutch oven, or heavy-bottomed skillet over medium-high heat.
    Once the oil is shimmering, sprinkle in the cumin seeds and coriander seeds.
    Toast them for about 40–60 seconds, stirring gently, until they become fragrant and just begin to darken in color.
    This step unlocks their essential oils and builds the first layer of flavor for your curry.
    Be careful not to burn them — they can turn bitter quickly.
  • Sauté the Garlic: Add the chopped garlic (10–12 cloves) to the pan.
    Cook for about 2 minutes, stirring frequently, until the garlic is lightly golden and aromatic.
    This will deepen the savory base of the curry.
    If the garlic starts to brown too quickly, lower the heat slightly to prevent burning.
  • Build the Flavor Base with Tomatoes and Spices: Pour the crushed tomatoes into the pan, followed by the chopped ginger, turmeric powder, and sea salt.
    Stir well to combine all ingredients. Let the mixture simmer for about 5 minutes, stirring occasionally.
    During this time, the raw flavors of the ginger and turmeric mellow out, and the tomatoes thicken into a rich, spiced sauce.
    This step is crucial for creating the deep, layered flavor that makes the curry so satisfying.
  • Add Lentils and Liquid: Stir in the dried lentils along with the cayenne powder (if using).
    Immediately pour in 2 cups of water and bring the mixture to a boil over medium-high heat.
    Lentils are like little sponges that soak up both liquid and flavor, so mixing them directly into the spiced tomato base ensures they absorb the seasoning as they cook.
  • Simmer the Curry Until Tender: Once the curry reaches a boil, reduce the heat to low, cover the pot with a lid, and allow it to gently simmer for 35–40 minutes.
    Stir the pot every 10 minutes to prevent the lentils from sticking to the bottom.
    If the curry looks too thick or starts to dry out, add ½–1 cup of extra water.
    By the end of this step, the lentils should be soft, tender, and surrounded by a thick, rich sauce.
  • Enrich with Coconut Milk and Tomatoes: When the lentils are cooked through, stir in the coconut milk and add a few handfuls of cherry tomatoes.
    Bring the pot back to a gentle simmer for about 5 minutes.
    The coconut milk gives the curry its creamy, luscious texture while balancing the spices with natural sweetness.
    The cherry tomatoes add pops of freshness and slight acidity, which brighten the overall flavor.
  • Finish with Fresh Cilantro: Remove the pot from the heat and stir in the chopped cilantro.
    This adds a final burst of freshness and color, lifting the richness of the curry.
    Taste and adjust seasoning if needed — add more salt for depth, cayenne for spice, or a squeeze of lemon for brightness.
  • Serve and Enjoy: Ladle the curry into bowls and serve hot.
    It pairs beautifully with fluffy basmati rice, warm naan, or quinoa for a wholesome meal.
    Garnish with extra cilantro or a drizzle of coconut milk for a restaurant-style presentation.
  • Store and Reheat: Allow any leftovers to cool before storing in an airtight container.
    The curry will keep well in the refrigerator for up to 5 days.
    To reheat, warm gently on the stovetop with a splash of water or coconut milk to loosen the sauce.
    Avoid microwaving for too long, as this can overcook the lentils and alter the texture.

Notes

  • Brown or green lentils work best for this recipe since they hold their shape well; red lentils will cook faster and yield a softer, stew-like texture.
  • Always rinse lentils under cold water before cooking to remove dust and ensure even cooking.
  • Toasting the whole cumin and coriander seeds at the start is key to unlocking deep, aromatic flavor.
  • If you prefer a spicier curry, add extra cayenne or even a chopped fresh chili.
  • Coconut milk should be full-fat for a richer, creamier curry — light coconut milk will result in a thinner sauce.
  • Add vegetables such as sweet potatoes, cauliflower, or spinach during the simmering stage for a heartier dish.
  • If the curry becomes too thick, simply stir in a splash of water or vegetable broth to loosen the sauce.
  • Fresh cilantro added at the end brightens the curry and balances its richness.
  • This curry tastes even better the next day as the flavors continue to develop.
  • Serve with rice, naan, or quinoa to make it a complete and filling meal.