Coconut Lentil Curry

Name: Coconut Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground turmeric; 1/4 tsp red pepper flakes; 1 1/2 cups red lentils, rinsed and drained; 1 can diced tomatoes (14 oz can); 3 cups vegetable broth; 1 can coconut milk (13.5 oz can); 4 cups baby spinach; 1 lime (juiced); 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/4 cup fresh cilantro (for garnish), chopped; 2 cups basmati rice (cooked, for serving)

A hearty and aromatic plant-based curry featuring red lentils simmered in a rich coconut milk sauce with warm Indian spices. This comforting one-pot meal is naturally creamy, protein-packed, and perfect served over rice.

45 minEasyServes 4380 cal/serving

IndianDinnerStovetopVeganVegetarianHigh FiberGluten-FreeDairy-FreeLow-SodiumCorn-Free

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Ingredients

2 tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1/4 tsp red pepper flakes
1 1/2 cups red lentils, rinsed and drained
1 can diced tomatoes (14 oz can)
3 cups vegetable broth
1 can coconut milk (13.5 oz can)
4 cups baby spinach
1 lime (juiced)
1 tsp salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh cilantro (for garnish), chopped
2 cups basmati rice (cooked, for serving)

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Add 1 diced yellow onion and sauté for 4-5 minutes until translucent.
3

Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cook for 1 minute until fragrant.
4

Stir in 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground turmeric, and 1/4 tsp red pepper flakes. Toast the spices for 30 seconds.
5

Add 1 1/2 cups rinsed and drained red lentils and stir to coat with the spices.
6

Add 1 can diced tomatoes (14 oz can) and 3 cups vegetable broth. Bring to a boil, then reduce heat to low.
7

Cover and simmer for 20 minutes, stirring occasionally, until lentils are tender.
8

Stir in 1 can coconut milk (13.5 oz can) and continue to simmer uncovered for 5 minutes.
9

Add 4 cups baby spinach and stir until wilted, about 1-2 minutes.
10

Stir in 1 lime (juiced) juice, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasonings if needed.
11

Serve over 2 cups basmati rice (cooked, for serving) and garnish with 1/4 cup chopped fresh cilantro (for garnish).

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Questions

How much time should I plan for Coconut Lentil Curry?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 7 (20 minutes): "Cover and simmer for 20 minutes, stirring occasionally, until lentils are tender."

What should Coconut Lentil Curry look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until lentils are tender.

Is there a substitute for coconut milk in Coconut Lentil Curry?

The entry for Coconut Lentil Curry calls for 1 can coconut milk (13.5 oz can). In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Can I make Coconut Lentil Curry less spicy?

Yes. The heat in Coconut Lentil Curry comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

Is Coconut Lentil Curry gluten-free?

Yes. As written, nothing in the ingredient list for Coconut Lentil Curry is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the curry powder and the broth.

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