Creamy Coconut Lentil Curry

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Have a go at using lentils from dried, rather than tinned for this recipe. Brown lentils are a great choice for curries, stews and salads. They are one of the most common varieties of lentil, and probably the one that you’re most familiar with. They can range in color from khaki-brown to dark black, and generally have a mild, earthy flavor. They cook in about 20-30 minutes and hold their shape very well.

How To Prep Your Lentils

Lentils are super cheap and are also one of the most nutritious legumes. They’re high in minerals and help to assimilate protein and iron absorption. However, they can be pretty bland and boring and can upset your tummy and cause flatulence if not prepared correctly. The most important tip for lentils is to soak them. The longer they are soaked, the easier they are to digest. We suggest 24-48 hours. We have a wide range of lentils and legumes in the TWC pantry which includes red lentils, mung dal, black beluga lentils and mung beans.

Soak in a jar with room temperature, filtered water. Drain and rinse thoroughly before adding to recipes.

Creamy Coconut Lentil Curry

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

Instructions

  • Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander and stir until fragrant, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
  • Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring, for 5 minutes.
  • Add the lentils, coconut milk and cherry tomatoes.
  • Add 1-2 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft.
  • If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
  • Remove the pot from the heat and stir in the cilantro and serve with freshly cooked basmati rice.
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Freezer Friendly, Lunch, Salad, Sauces, dips, and spreads, Snack, Special Occasion - Adult Party
Cuisine Indian
Keyword coconut cream, coconut milk, Curry, Red Lentils
Allergy Dairy Free, Gluten Free, Lactose Free, Nut Free, Oil Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegan, Vegetarian
Author: Food Matters

Recipe thanks to Rachel Morrow of Food Matters. Did you cook this up at home? Share it with us on Instagram for your chance to win a $50 voucher every month using our #myTWC tag!

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About the Author: FoodMatters

Food Matters is about uncovering the secrets of natural health to help you achieve optimum wellness. This media conglomerate incorporates inspiring documentaries, wellness guides, nutrition tips, recipes, health coaches and so much more to help your achieve your very best health outcomes.

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4 Comments

  1. demelzacarter July 13, 2018 at 10:57 am - Reply

    Are you able to freeze this meal?

    • Kate Parker July 24, 2018 at 10:03 pm - Reply

      Hi Demelza! Yes, this recipe is great for freezer food prep.

  2. Adriana July 29, 2020 at 4:31 pm - Reply

    Is it unhealthy to add chicken to this dish?

    • Laini Oldfield August 2, 2020 at 10:51 am - Reply

      Hi Adriana, this recipe has featured lentils as the protein source. You could opt for chicken instead for sure. Or a mix of both! Laini x

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