I stumbled upon this coconut lentil curry recipe during a midnight scroll through forgotten bookmarks, and let me tell you—it’s a hidden gem. Imagine cozy flavors dancing together, with the creamy coconut mingling harmoniously with earthy lentils, creating a dish that’s both comforting and surprising. It’s the kind of meal that makes you pause and appreciate the unexpected, like finding an extra fry at the bottom of the bag.
Steps
- Rinse the red lentils thoroughly under cold water until the water runs clear. Set them aside to drain.
- Heat coconut oil in a large skillet over medium-high heat. Once the oil is hot, add minced garlic, ginger, fresh turmeric, and diced serrano pepper, sautéing for about 2 minutes until fragrant.
- Add ground cumin, coriander, chili powder, curry powder, garam masala, salt, and pepper to the skillet. Cook the spices for 30 to 60 seconds, ensuring they do not burn.
- Pour in the vegetable broth and scrape up any browned bits from the bottom of the skillet. Stir in the rinsed lentils and crushed tomatoes, mixing well.
- Reduce the heat to low, cover the skillet, and let the curry simmer for 20 to 25 minutes, or until the lentils are mostly softened. Occasionally check and add more broth if necessary.
- Once the lentils are cooked, remove the lid and stir in the coconut milk and almond butter. Season with additional salt and pepper to taste.
- Continue cooking the curry on low heat for another 5 to 8 minutes until it thickens and becomes creamy. Stir in fresh lemon juice and chopped cilantro, then turn off the heat.
- Serve the curry hot, garnished with extra cilantro, alongside rice or Indian flatbread. Enjoy your flavorful meal!
Ingredients
- 1 tablespoon coconut oil (refined or virgin) or a neutral oil
- 4 garlic cloves, minced
- 2-inch piece of fresh ginger, peeled and minced or grated
- 1 tablespoon fresh turmeric, minced (or 1 teaspoon ground turmeric)
- 1-2 serrano peppers, diced (adjust based on spice preference)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- Kosher salt or sea salt, to taste (approximately 1 teaspoon)
- Freshly cracked black pepper, to taste
- 1 cup (180-190g) red lentils or split red lentils
- 2 cups (480 mL) low-sodium vegetable broth
- 1 can (14-ounce / 400g) crushed tomatoes
- 1 can (13.5-ounce/400 mL) full-fat coconut milk
- 3 tablespoons unsweetened creamy almond butter
- 1/2 small lemon, juiced
- 1/2 cup (~8g) fresh cilantro, roughly chopped
- For serving: Basmati or Jasmine rice and Indian flatbread (such as roti, paratha, or naan)
Nutritional Values
Calories: 2068 kcal | Carbohydrates: 180g | Protein: 76g | Fat: 128g | Saturated Fat: 88g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Sodium: 656mg | Potassium: 4452mg | Fiber: 76g | Sugar: 28g | Vitamin A: 1896 IU | Vitamin C: 88mg | Calcium: 564mg | Iron: 36mg
FAQ
- Can I prepare red lentil curry using an Instant Pot?
- Yes, you can make red lentil curry in an Instant Pot. Detailed instructions for this method are available in my cookbook, “The Vegan Instant Pot Cookbook,” which includes 90 additional recipes designed for the Instant Pot.
- Is red lentil curry a healthy option?
- Absolutely, red lentil curry is a nutritious choice. It’s packed with plant-based protein, fiber, and essential minerals like iron and potassium. Turmeric, a key ingredient, provides anti-inflammatory and antioxidant benefits, thanks to its active compound, curcumin.
- What should I serve alongside red lentil curry?
- Red lentil curry pairs well with white basmati rice, but brown rice, farro, or quinoa also make great alternatives. Additionally, serving it with vegan naan or pita can enhance the meal, and garnishing with fresh cilantro or mint adds a refreshing touch.
- How should I store leftover lentil curry, and can it be frozen?
- Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. It also freezes well, allowing you to enjoy it later without compromising on taste and texture.
- Can I adjust the spice level in this curry recipe?
- Yes, the spice level can easily be adjusted. For a milder curry, exclude the chili peppers. If you prefer a medium spice level, use one Serrano pepper with the seeds removed or one jalapeño pepper. For a spicier version, add two Serrano peppers with seeds intact.
Tips
- Rinse Lentils Thoroughly: Before cooking, make sure to rinse the lentils under cold water until the water runs clear to remove any debris or dirt.
- Adjust Spice Levels: Customize the spice level to suit your taste. For a milder curry, use one deseeded Serrano or jalapeño pepper. For a spicier kick, leave the seeds in or use two Serrano peppers.
- Use Fresh Aromatics: Incorporate fresh garlic, ginger, and turmeric for a more vibrant and aromatic flavor in your curry. If fresh turmeric is unavailable, substitute with ground turmeric.
- Blend for a Creamier Texture: If you prefer a smoother curry, use an immersion blender to puree about half of the mixture, achieving an ultra-creamy consistency.
Equipment
- Large, Deep Skillet or Saucepan – Essential for cooking the curry.
- Immersion Blender – Useful if you want to puree the curry to achieve a smoother consistency.
- Wooden Spoon or Spatula – For stirring and scraping the pan.
- Garlic Press or Grater – For mincing garlic and ginger efficiently.
- Citrus Juicer – Handy for extracting juice from the lemon.
- Measuring Spoons and Cups – For accurately measuring ingredients like spices, lentils, and liquids.
