30-Minute Coconut Lentil Curry
A quick and comforting 30-minute coconut lentil curry, rich with aromatic spices, creamy coconut milk, and hearty red lentils, perfect for a flavorful weeknight meal.
For 4 servings
Prepare Ingredients: Rinse red lentils under cold water until the water runs clear. Chop the onion, mince the garlic, grate the fresh ginger, and chop the fresh cilantro.
Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of virgin coconut oil over medium heat until shimmering. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Bloom Spices: Add the curry powder, salt, and black pepper to the pot. Cook, stirring constantly, for 1 minute until the spices are fragrant and slightly darkened, ensuring they don't burn.
Combine & Simmer: Stir in the rinsed red lentils, vegetable broth, canned diced tomatoes (undrained), and the full-fat coconut milk. Bring the mixture to a gentle boil.
Cook Lentils: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid, and the curry has thickened to your desired consistency. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
Finish & Season: Remove the pot from heat. Stir in the fresh lime juice. Taste the curry and adjust seasoning with more salt, pepper, or lime juice if needed.
Serve: Ladle the hot coconut lentil curry into bowls. Garnish generously with fresh chopped cilantro and serve immediately with a side of rice, naan bread, or quinoa.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse lentils thoroughly before cooking to remove any debris and excess starch, which can make the curry cloudy.
- 2Don't skip blooming the spices in oil; this crucial step enhances their flavor and aroma, making the curry more vibrant.
- 3For extra creaminess and a richer flavor, always opt for full-fat coconut milk rather than light versions.
- 4Adjust the amount of vegetable broth to control the curry's thickness; add a splash more if you prefer a thinner consistency.
Adapt it for your goals.
Protein Boost
Add 1 cup of cooked chickpeas or 1 block of cubed, pan-fried tofu during the last 5 minutes of simmering for added protein.
Vegetable BoostVegetable Boost
Stir in 1 cup of fresh spinach or kale during the last 5 minutes of cooking, or add diced bell peppers or carrots with the onion for extra nutrients.
Spice Level AdjustmentSpice Level Adjustment
For more heat, add 1/2 teaspoon of cayenne pepper or a finely chopped green chili (like serrano or jalapeño) along with the garlic and ginger.
Why this is on our healthy list.
Rich in Fiber
Red lentils are an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Plant-Based Protein
This curry provides a substantial amount of plant-based protein from lentils, essential for muscle repair, growth, and overall body function, making it a great option for vegan diets.
Antioxidant-Rich Spices
Curry powder contains powerful spices like turmeric, cumin, and coriander, which are known for their anti-inflammatory and antioxidant properties, contributing to overall health.
Frequently asked questions
While you can, red lentils are preferred for this recipe as they break down easily and contribute to the creamy texture in just 30 minutes. Brown or green lentils would require a longer cooking time and may not yield the same creamy consistency.
