Lentil Curry

Coconut Lentil Curry

This meat-free lentil curry recipe is such a tasty main dish that pairs beautifully with white rice, cauliflower rice or naan. It has a delicious complexity of flavor, the lentils make it a nutritious choice, and the coconut milk adds some body to make it more substantial. It makes an excellent vegan dinner and any extra that’s left is perfect for lunch the next day (you can even freeze it). If you haven’t yet had lentils this is a great place to start. With the rising prices of meat these days it’s a great recipe to add into the dinner rotation since lentils are a much cheaper alternative to meat. And by using a the homemade spice blend here (which is basically a curry spice blend) you can control the amount of heat that goes into the dish making it as mild or spicy as you prefer.

Lentil Curry Recipe Ingredients

SPICES: coriander, cumin, turmeric, paprika, fennel seeds, mustard powder, cinnamon, cloves, cayenne pepper, fenugreek (or bay leaves), salt and pepper Olive oil Yellow onion Fresh garlic Fresh ginger Brown or green lentils Vegetable broth Crushed tomatoes Canned coconut milk Cilantro

See below for full amounts and recipe with print option.

How to Make Indian Lentil Curry

Red Lentil Curry Variation

This dish can also be made using red lentils. If doing so keep in mind the simmer time will be about half of what is listed. Note that the simmer time directed in the recipe is longer than what is traditionally needed for lentils (as listed on the package). This is because there is some acidity in the sauce (from the tomatoes) which slows the speed of the cooking process and it takes longer for the lentils to become tender.

Slow Cooker Option

If you’d like to make this in the slow cooker increase amount of lentils to 1 3/4 cups and reduce garlic to 3 cloves (they’ll be harsher without sautéing first). Add everything to the slow cooker except cilantro. Cover and cook on low until lentils are completely tender, about 7 to 8 hours.