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Creamy Coconut Lentil Curry: Quick Vegan Comfort Food

This creamy coconut lentil curry is a quick, flavorful vegan comfort dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 2 tablespoons coconut oil Adds richness and a subtle coconut flavor.
  • 1 teaspoon cumin seeds Contributes warm, earthy notes; can substitute with ground cumin.
  • 1 teaspoon coriander seeds Enhances the flavor profile; can replace with ground coriander.
  • 3 cloves garlic Provides aromatic sweetness; adjust according to taste preference.
  • 1 can crushed tomatoes Forms the curry base; opt for fresh tomatoes for a lighter version.
  • 1 tablespoon ginger Adds a zesty kick and depth; can use ground ginger if fresh is unavailable.
  • 1 teaspoon turmeric Offers vibrant color and health benefits; no direct substitute but can reduce quantity.
  • 1 teaspoon sea salt Enhances all flavors; adjust to dietary needs.
Lentils
  • 1 cup dried brown lentils Key source of protein and texture; red lentils can be used but will require less cooking time.
  • 1 teaspoon cayenne powder Adds heat; omit for a milder curry.
  • 3 cups water To cook lentils; adjust for desired thickness.
Creaminess and Toppings
  • 1 can coconut milk Provides creaminess; alternatives like almond milk can be used but will change texture.
  • 1 cup halved cherry tomatoes Offers freshness; can replace with regular diced tomatoes.
  • 1 handful chopped cilantro For garnish and freshness; substitute with parsley if needed.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Heat the coconut oil in a large skillet over medium-high heat until it glistens.
  2. Add cumin and coriander seeds, toasting for about 45 seconds until fragrant.
  3. Sauté the minced garlic for 2 minutes until lightly browned.
  4. Stir in crushed tomatoes, ginger, turmeric, and sea salt. Cook for 5 minutes.
  5. Pour in lentils and water, bringing to a boil.
  6. Reduce heat, cover, and simmer for 35-40 minutes until lentils are tender.
  7. Stir in coconut milk and cherry tomatoes, simmer for an additional 5 minutes.
  8. Fold in chopped cilantro just before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 15gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 6mgIron: 20mg

Notes

Stir occasionally during simmering and add fresh cilantro just before serving to maintain vivid flavor and color.

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