Creamy Red Lentil Coconut Curry

vegan red lentil curry in a brown coconut bowl

5 from 1 vote

Creamy Red Lentil Coconut Curry

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: South Asian

Diet: Vegan

Servings: people

Calories: 797kcal

Author: Jen Sim

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.

Nutrition