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Weeknight • Vegetarian

Saucy Red Lentil and Coconut Curry

A vibrant, creamy, and satisfying vegetarian curry bursting with warm spices and red lentils.

Prep
10 min
Cook
30 min
Servings
4
Level
Weeknight
Saucy Red Lentil and Coconut Curry

This Saucy Red Lentil and Coconut Curry is pure comfort in a bowl! It's incredibly flavorful, surprisingly easy, and perfect for a cozy night in. The red lentils cook down to create a wonderfully creamy texture, while the coconut milk and spices build a rich, aromatic broth. Even meat-eaters will adore this one!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp coconut oil or olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 cup red lentils, rinsed
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (13.5 oz) can full-fat coconut milk
  • 3 cups vegetable broth
  • 1/2 tsp salt, or to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or naan, for serving

Preparation

  1. Step 1

    Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

  2. Step 2

    Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Add the ground cumin, coriander, turmeric, and cayenne pepper (if using). Cook, stirring constantly, for another minute until the spices are aromatic.

  3. Step 3

    Add the rinsed red lentils, diced tomatoes (undrained), full-fat coconut milk, and vegetable broth to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have thickened the curry.

  4. Step 4

    Stir in the salt and taste, adjusting seasoning as needed. If the curry is too thick for your liking, add a splash more vegetable broth or water until desired consistency is reached.

  5. Step 5

    Serve hot, garnished generously with fresh chopped cilantro. Enjoy with cooked rice or warm naan bread.

Tips

  • For added veggies, stir in a handful of fresh spinach or chopped bell peppers during the last 5 minutes of cooking.
  • Red lentils cook fairly quickly and break down, creating a naturally creamy consistency.
  • This curry tastes even better the next day as the flavors have more time to meld, so make a big batch for leftovers!

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