Name: Coconut Curry Lentils
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tablespoons Coconut oil; 1/2 cup Shallots (diced); 2 tablespoons Minced ginger (see note 1); 2 tablespoons Garlic cubes; 1 tablespoon Yellow curry powder (see note 2); 1-1/2 teaspoons Paprika; 1-1/2 teaspoons Ground cumin; 1 teaspoon Ground turmeric; 3 tablespoons Red curry paste (see note 3); 1 13.5-ounce can Coconut milk (full-fat); 2 15-ounce cans Lentils (drained and rinsed); Optional additions (see note 4); Serving suggestions (see note 5)

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There’s something incredibly comforting about a warm bowl of Coconut Curry Lentils. Picture this: a chilly evening, and you walk into your kitchen, greeted by the savory scent of spices wafting through the air. I remember the first time I made this dish; it was a spontaneous choice after a long day. The vibrant colors of the ingredients inspired me as I set out to create a hearty meal. The creamy coconut milk and the earthy lentils come together in a way that feels both nourishing and indulgent. Each bite is a reminder of how simple ingredients can create something truly special.

Recipe Snapshot

Total Time:
20 mins

Prep Time:
10 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
12 g

Diet:
Keto, Paleo, Whole30

Fat:
15 g

Tools Used:
Large cast-iron pot

Why This Coconut Curry Lentils Hits Different

1. Wholesome Ingredients

What I love most about Coconut Curry Lentils is how straightforward and wholesome the ingredients are. Each component plays a vital role in creating that delightful flavor profile. The combination of coconut oil, shallots, ginger, and garlic lays a rich foundation for the dish, while the spices invite warmth and aroma into your kitchen.

2. Versatile Meal

This dish is incredibly versatile! I enjoy it as a satisfying dinner option, but it can easily be paired with various sides or served over rice or quinoa for a delightful lunch. The leftovers make great additions to salads or wraps, ensuring that I never tire of the flavors.

3. Simple Preparation

Making Coconut Curry Lentils is a breeze. From sautéing the shallots and garlic to simmering the lentils in coconut milk, the steps are easy to follow, even for those new to cooking. I love that I can prepare this meal in less than an hour, making it perfect for weekday dinners.

4. Plant-Based Goodness

This recipe is a treasure for anyone looking to incorporate more plant-based meals into their diet. The lentils not only provide a rich source of protein, but they also pack a punch in terms of nutrients. This dish is a wonderful way to embrace healthy eating without sacrificing flavor.

5. Comfort Food Vibes

Finally, let’s talk about comfort. When I sit down to enjoy a bowl of Coconut Curry Lentils, it’s like wrapping myself in a warm blanket. The combination of spices and the creaminess of the coconut milk create a sense of coziness that’s hard to beat. It’s the kind of meal that warms your soul.

Ingredients for Coconut Curry Lentils

To create a delicious bowl of Coconut Curry Lentils, you need a harmonious blend of ingredients that work together beautifully. Each component adds depth and richness to the dish, making it both satisfying and flavorful. Key players include coconut oil, which adds a tropical flair, and coconut milk, which brings creamy goodness.

Coconut oil: 3 tablespoons – This oil adds a delightful richness and flavor to the dish.
Shallots: 1/2 cup, diced – These provide a mild onion flavor that enhances the overall taste.
Minced ginger: 2 tablespoons – Ginger adds warmth and a subtle spice to the curry.
Garlic cubes: 2 tablespoons – Garlic is a must for that classic aromatic base.
Yellow curry powder: 1 tablespoon – This spice blend is key to achieving that signature curry flavor.
Paprika: 1 and 1/2 teaspoons – Paprika adds beautiful color and a hint of sweetness.
Ground cumin: 1 and 1/2 teaspoons – Cumin provides a warm, earthy undertone to the dish.
Ground turmeric: 1 teaspoon – This not only adds color but also a unique flavor profile.
Red curry paste: 3 tablespoons – A staple in many curries, it creates a rich and bold flavor.
Coconut milk: 1 (13.5-ounce) can, full-fat – This is the star ingredient that gives the dish its creamy texture.
Lentils: 2 (15-ounce) cans, drained and rinsed – Lentils are the hearty base of this dish.
Optional additions: Your choice – Feel free to add your favorite veggies for extra nutrition.
Serving suggestions – Consider serving with rice and warm naan for a complete meal.

Putting Together Coconut Curry Lentils

Cooking Coconut Curry Lentils is a delightful experience that fills your kitchen with mouthwatering aromas. Follow these simple steps to create your own flavorful curry. Each step is designed to enhance the flavors and textures, making this dish a go-to recipe.

Begin by melting coconut oil in a large pot over medium-high heat. This oil is essential as it not only adds flavor but also helps in sautéing the ingredients effectively. Look for the oil to become clear and slightly shimmery.
Once melted, add the shallots, ginger, and garlic. Sauté these for 2 to 3 minutes, stirring frequently. You’re aiming for the shallots to become translucent and fragrant. This creates the aromatic base of your curry.
Next, it’s time to introduce the spices. Add in the yellow curry powder, cumin, paprika, turmeric, and red curry paste. Stir well and sauté for an additional 1 to 2 minutes. The spices should become fragrant and the oil will take on a vibrant color.
Now, shake the can of coconut milk before pouring it into the pot. Stir gently and let it heat over medium-high until it begins to bubble and thicken, around 3 to 5 minutes. You’ll notice the creamy texture forming, which is what makes this dish so comforting.
While the coconut milk heats, thoroughly rinse and drain the lentils. Once the coconut milk is bubbling, add the lentils to the pot and stir to combine. The lentils will absorb the flavors of the curry as they cook.
Remove the pot from heat and stir in 2 tablespoons of optional lemon juice. This adds a bright, zesty flavor that balances the richness of the curry.
If desired, add sugar to taste. This step is crucial as it adjusts the flavor depending on how sweet your coconut milk is. Taste and adjust the seasonings, adding more salt or curry powder as needed.
Once you’ve achieved your desired flavor, serve the Coconut Curry Lentils over a bed of rice. You can also warm some naan to accompany the dish. It’s the perfect pairing for scooping up the creamy curry.
Garnish with fresh cilantro if you have it on hand. This adds a pop of color and a refreshing taste that complements the spices beautifully.

Helpful Hints

Here are some helpful tips to make your experience cooking Coconut Curry Lentils even better. Each tip is designed to help you master this dish and enjoy every moment of the cooking process.

Storage: Leftover Coconut Curry Lentils can be stored in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop.
Freezing: This dish freezes well! Portion it out into freezer-safe containers, and it will keep for up to 3 months. Just thaw overnight in the fridge before reheating.
Pairing: Serve with a side of warm naan or over fluffy rice for a complete meal. You can also add a side salad for freshness.
Variations: Feel free to add in your favorite vegetables like spinach, bell peppers, or carrots for extra nutrition and color.
Spice Level: Adjust the spice level by varying the amount of red curry paste or adding fresh chili peppers for those who enjoy heat.
Cooking Method: If you prefer, you can also make this dish in a slow cooker. Just sauté the base first, then transfer everything to the slow cooker and cook on low for 4 to 6 hours.

Serving Suggestions

When it comes to serving Coconut Curry Lentils, the possibilities are endless! Here are some delicious ideas on how to enjoy this dish:

Over Rice: Serve the curry over a bed of fluffy rice. Jasmine or basmati rice pairs wonderfully, soaking up the flavors.
With Naan: Warm naan not only complements the dish but also adds a lovely texture for dipping.
For Lunch: Pack leftovers for a quick and hearty lunch. It’s a satisfying option that keeps well throughout the day.
Seasonal Pairings: During summer, consider serving with a fresh cucumber salad for a refreshing contrast.
Meal Prep: This dish is ideal for meal prep. Portion it out into containers for easy grab-and-go lunches.
Family Gatherings: Coconut Curry Lentils make for a great dish to serve at family gatherings or potlucks. Everyone will love it!

FAQ

Absolutely! You can prepare Coconut Curry Lentils in advance. The flavors often deepen and improve after sitting for a while. Simply store it in the fridge for up to 5 days. When you’re ready to enjoy it, just reheat it on the stovetop or in the microwave. It’s a great option for meal prep!

There are many delicious accompaniments to serve with Coconut Curry Lentils. I recommend pairing it with fluffy rice or warm naan for a comforting meal. You can also add a refreshing side salad or some roasted vegetables to round out your plate. Feel free to get creative with your sides!

Yes! Coconut Curry Lentils is a completely vegan recipe. It relies on plant-based ingredients, making it a fantastic choice for anyone following a vegan or vegetarian diet. You can enjoy this dish without any concerns about animal products, while still indulging in rich and satisfying flavors.

Definitely! If you prefer a milder dish, you can reduce the amount of red curry paste or skip it altogether. For those who love heat, consider adding fresh chili peppers or increasing the curry paste. It’s all about your personal taste and preference!

Conclusion

Coconut Curry Lentils is truly a special recipe that brings together wholesome ingredients and vibrant flavors. I encourage you to give it a try – it could become a new favorite in your home. With its simplicity and comforting warmth, it’s perfect for weeknight dinners or any time you’re craving something delicious and hearty.