This delicious Creamy Red Lentil Coconut Curry is made with coconut milk, aromatic spices, and herbs. It's perfect for dinner with rice, roti, or bulgur wheat.
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I came across this meal during my vegetarian experiment. It tasted AMAZING and has become one of my favorite dinners! The lentils soak up all of the flavor from the spices and the coconut milk gives the curry a delicious creamy texture.
For more tasty legume recipes, try my Vegetarian Stuffed Peppers With Lentils, Vegan Lentil Bolognese Recipe and Chickpea Tomato Curry Recipe.
Why This Recipe Works
- The rich and flavorful creamy curry pairs well with the lentils to make a comforting lentil stew.
- This tasty curry is ready in 30 minutes.
- It can be served with various sides such as Quick Indian Turmeric Rice and Best Turkish Bread.
- Refridgerate leftovers and enjoy throughout the week.
Tips and Substitutions
- Lentils: Do not overcook the lentils as it will result in an overly soft curry.
- Add-ins: Feel free to add in kale, spinach or chopped fresh tomatoes for more flavor.
- Seasoning: Feel free to adjust the seasoning to suit your taste. For example, add more paprika for a spicy curry.
How to Make Creamy Red Lentil Coconut Curry
- Blend tomatoes, red bell pepper and half a habanero pepper (optional) until smooth. Set aside for later.
2. Next, heat oil in a large saucepan. Add onions and garlic and cook on low heat for a few minutes or until soft.
3. Add curry powder, turmeric, cumin, garam masala, a pinch of mixed herbs and paprika to the saucepan. Stir well and cook for one minute.
4. Pour blended tomato mix to the saucepan, stir and cook on a low/medium heat for 3-5 minutes.
5. Then, pour coconut milk, vegetable stock and bring to a boil.
6. Wash lentils three times if you haven't already. Then, add lentils to the saucepan and stir. Cook on a low/medium heat for 15-20 minutes or until lentils are soft.
7. Serve this aromatic creamy red lentil coconut curry with rice or roti.
Recipe FAQs
Yes if it is made with dairy free ingredients. Most. lentil curries are made with coconut milk, ground cumin, curry powder, paprika, garlic and lentils.
This curry can be refrigerated for 2-3 days. It can also be frozen for up to one month.
More Tasy Curry Recipes
Creamy Red Lentil Coconut Curry
Equipment
- Saucepan
Ingredients
- 300 g of red lentils washed
- 3 tomatoes
- ½ scotch bonnet or habanero pepper optional
- 1 can of coconut milk or 13.5 oz
- 1 cup of vegetable stock
- ½ onion sliced
- 2 cloves of garlic crushed
- 1-2 teaspoon of curry powder
- ¼ teaspoon of turmeric
- ¼-1/2 teaspoon of cumin powder
- ½-1 teaspoon of garam masala
- ¼ teaspoon of paprika
- Salt to taste
- Pepper to taste (optional)
- ¼ teaspoon of mixed herbs
Instructions
- Add tomatoes, red bell pepper and scotch bonnet to a blender and blitz until smooth. Set aside for later.
- Heat oil in a large saucepan. Add onions and garlic and cook on a low heat for a few minutes or until soft.
- Add curry powder, turmeric, cumin, garam masala, mixed herbs and paprika to the saucepan. Stir well and cook for one minute.
- Add the blended tomato mixture to the saucepan and cook for 3-5 minutes on a low/medium heat.
- Add coconut milk, vegetable stock and lentils to the saucepan. Season with salt and pepper. Bring to a boil and leave to cook on a low/medium heat for 15-20 minutes or until lentils are soft
- Serve with rice or roti.
Notes
- Storage: This curry can be refrigerated for 2-3 days or frozen for up to one month in an airtight container.
- Seasoning: Feel free to adjust the seasoning to suit your taste. For example, you can add less or more paprika depending on how spicy you want the curry to be.
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