Image for Creamy Coconut Lentil Curry
Creamy Coconut Lentil Curry
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  • CourseMain Dish
  • CuisineBulk recipe, Gluten-free, Vegan, Vegetarian
6 people
Cook Time
50 minutes
6 people
Cook Time
50 minutes
  • 2 Tbsp coconut oil
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 head garlic, chopped
  • 1 28 oz can crushed tomatoes
  • 2 Tbsp ginger, chopped
  • 1 Tbsp turmeric
  • 2 tsp sea salt
  • 1 cup dried brown lentils
  • 1 15 oz can coconut milk
  • 1 cup cherry tomatoes
  • 1 cup cilantro, chopped
  • 1-2 tsp cayenne powder (optional)
Servings: people
  1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
  2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes.
  3. Add the lentils and, if using, the cayenne powder and 4 cups of water to the pot and bring it to a boil.
  4. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom.
  5. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir through the cilantro.
Recipe Notes

recipe adapted from

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