Coconut Curry Lentils
The ultimate comfort food, Coconut Curry Lentils offer a creamy and flavorful experience that's perfect for any night of the week. With wholesome ingredients and bold spices, this easy weeknight dinner will have your taste buds dancing. Ready in just 20 minutes, you'll want to make it tonight!
Equipment
- Large cast-iron pot
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
Instructions
- 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.
Notes
- 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.