Description
This creamy Coconut & Red Lentil Curry is a rich, comforting dish featuring tender red lentils simmered in full-fat coconut milk and fragrant spices. Enhanced with fresh cilantro and a balance of curry powder and optional cayenne pepper for mild heat, this vegan curry is perfect served over basmati or jasmine rice, naan, or roti. Easy to prepare on the stovetop, it offers a flavorful, hearty meal ideal for lunch or dinner with excellent leftovers.
Ingredients
Scale
Vegetables & Herbs
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely minced
- ½ bunch cilantro, chopped; stems and leaves divided
Spices & Seasonings
- 1 tablespoon salt-free curry powder
- ¼ – ½ teaspoon cayenne pepper (optional)
Dry Goods & Canned Ingredients
- 1½ cups (309g) dry red lentils
- 1 13.5 ounce (398 ml) can full-fat coconut milk
- 2 cups (470 ml) low-sodium vegetable broth + 2 cups water
Serving Suggestions
- Cooked basmati or jasmine rice
- Naan or roti
Instructions
- Sauté Aromatics: Heat a large saucepan over medium heat and add a splash of vegetable broth or a neutral cooking oil. Add the diced onion and sauté until translucent, about 3 to 5 minutes, stirring occasionally.
- Add Garlic, Ginger, and Cilantro Stems: Stir in the minced garlic, ginger, and chopped cilantro stems. Cook for an additional 1 to 2 minutes until fragrant. Then, sprinkle in the salt-free curry powder and cook for another minute to toast the spices and enhance their flavor.
- Combine Lentils and Liquids: Rinse the red lentils briefly under cold water to remove excess starch. Add the lentils to the saucepan along with the full-fat coconut milk, low-sodium vegetable broth, and water. Stir thoroughly to combine all ingredients.
- Simmer the Curry: Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Let it simmer gently for 18 to 20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened to a creamy consistency. Add cayenne pepper here if using, adjusting the heat level to your taste.
- Serve: Spoon the creamy lentil curry over cooked basmati or jasmine rice, or alongside naan or roti. Garnish with the reserved cilantro leaves for a fresh finish. Store leftovers in the refrigerator for up to 5 days or freeze for up to one month.
Notes
- Rinsing lentils helps prevent excess starchiness and keeps the curry from becoming too thick.
- The cayenne pepper is optional and can be adjusted or omitted depending on your preferred spice level.
- Using full-fat coconut milk lends a wonderfully creamy texture and rich flavor; light coconut milk can be used but will reduce creaminess.
- Feel free to add vegetables like spinach or diced tomatoes for added nutrition and flavor.
- This curry freezes well; thaw overnight in the refrigerator before reheating gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: red lentil curry, coconut curry, vegan curry, easy lentil recipe, stovetop curry, Indian-inspired curry, healthy lentil dish, plant-based dinner
