Coconut Lentil Curry Bowl

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup dried lentils, rinsed
• 2 cups vegetable broth
• 1/2 cup frozen peas
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice (for serving)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, turmeric, cumin, coriander, and cayenne; cook for 1 minute.
3. 3 Pour in coconut milk and diced tomatoes, stirring to combine.
4. 4 Add lentils and vegetable broth. Bring to a simmer.
5. 5 Cover and cook for 20 minutes, stirring occasionally, until lentils are tender.
6. 6 Stir in frozen peas and cook until heated through.
7. 7 Season with salt to taste.
8. 8 Serve over cooked basmati rice, garnished with cilantro.

Nutrition

Tips

• For a thicker curry, mash some of the lentils against the side of the pan.
• Add a squeeze of lime juice for a fresh zing.
• Serve with naan bread for a heartier meal.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water or broth to restore moisture.

Serving Suggestions

• Pair with a side of mango chutney for a sweet contrast.
• Add a dollop of Greek yogurt for creaminess if desired.

FAQ