Creamy Lentil Curry with Coconut Milk
This Creamy Lentil Curry with Coconut Milk is a hearty, one-pot, plant-based meal packed with flavor and nutrition. It features red lentils simmered with warming spices and rich coconut milk for a silky texture.Perfect for meal prep, it's naturally vegan, gluten-free, and easy to customize with your favorite vegetables. Serve it over rice or with warm naan for a comforting dinner any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced (or 1 teaspoon ground ginger)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- 1 cup red lentils rinsed
- 3 cups vegetable broth
- 1 can (15 oz) full-fat coconut milk
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 cup chopped spinach or kale optional
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
Sauté aromatics:
- In a large pot, heat the olive oil over medium heat. Add diced onion and sauté for 4–5 minutes, until translucent.
Add garlic and ginger:
- Stir in the minced garlic and ginger. Cook for 1 minute, until fragrant.
Toast the spices:
- Add curry powder, cumin, turmeric, and garam masala. Stir and cook for about 30 seconds to release the spices' aromas.
Add lentils and liquids:
- Pour in the red lentils, vegetable broth, and diced tomatoes (if using). Stir well.
Simmer:
- Bring to a gentle boil, then reduce the heat and cover. Simmer for 20–25 minutes, stirring occasionally, until lentils are soft.
Add coconut milk and greens:
- Stir in the coconut milk and optional spinach or kale. Simmer uncovered for another 5–10 minutes, until thickened and creamy.
Adjust seasoning:
- Taste and season with salt and pepper as needed. Add more spices or a splash of broth to adjust flavor or consistency.
Serve:
- Serve hot over rice or with naan. Garnish with fresh cilantro and a squeeze of lime if desired.