Coconut Lentil Curry

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 cup dried red lentils, rinsed
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
2. 2 Stir in garlic, ginger, cumin, coriander, turmeric, and chili powder, cooking for 1 minute.
3. 3 Add diced tomatoes, coconut milk, lentils, and broth. Stir to combine.
4. 4 Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until lentils are tender.
5. 5 Season with salt and pepper.
6. 6 Stir in cilantro before serving.

Nutrition

Tips

• For extra flavor, toast the spices in the oil before adding the onions.
• This curry tastes even better the next day as the flavors meld together.
• Serve with steamed basmati rice or warm naan bread for a complete meal.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water or broth to loosen the consistency.

Serving Suggestions

• Serve with steamed basmati rice.
• Pair with warm naan bread for scooping up every last bit of curry.

FAQ