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Lentil Coconut Curry

This hearty lentil coconut curry features tender lentils simmered in a fragrant, spiced tomato and coconut milk sauce. The dish boasts a creamy, velvety texture with aromatic notes from toasted spices and fresh herbs, finished with bright cilantro for a vibrant touch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils (brown or green) rinsed well
  • 1 cup coconut milk full-fat or light
  • 2 teaspoons cumin seeds for toasting
  • 1 teaspoon coriander seeds for toasting
  • 1/2 teaspoon turmeric powder for added color and flavor
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 medium tomatoes chopped or canned diced
  • 1 tablespoon oil vegetable or coconut oil
  • 2 tablespoons chopped cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Sharp knife

Method
 

  1. Rinse the lentils thoroughly in cold water until the water runs clear, then set aside.
  2. Heat a dry large pot over medium heat. Add cumin and coriander seeds, toasting them until fragrant and lightly golden, about 1 minute. Carefully shake the pan to prevent burning.
  3. Pour in a tablespoon of oil and add the chopped onion. Sauté, stirring often, until the onion turns translucent and begins to brown slightly, about 5-7 minutes. The kitchen fills with a warm, savory aroma.
  4. Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant, stirring constantly to prevent sticking.
  5. Stir in the chopped tomatoes and turmeric powder. Cook, stirring occasionally, until the tomatoes break down and the oil begins to separate from the sauce, about 8-10 minutes. The mixture should look rich and fragrant.
  6. Add the rinsed lentils to the pot, stirring to coat them with the spice mixture. Pour in 3 cups of water and bring to a gentle simmer.
  7. Lower the heat to medium-low, cover the pot, and let the lentils simmer gently for 20-25 minutes, stirring occasionally. The lentils should become tender and the sauce will thicken and deepen in color.
  8. Once the lentils are soft and the curry has a velvety texture, stir in the coconut milk. Cook uncovered for another 5 minutes to heat through and meld the flavors.
  9. Taste the curry and adjust the salt if needed. Remove from heat and sprinkle with freshly chopped cilantro for a burst of brightness.
  10. Serve the hot lentil coconut curry over steamed rice or with warm naan for a comforting, hearty meal.

Notes

For added depth, toast whole spices longer for a more intense aroma. You can also add a squeeze of lime at the end for extra brightness.