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Creamy Coconut & Red Lentil Curry

pot of red lentil curry topped with coconut milk and cilantro on white background
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4.9 from 45 reviews

This creamy Coconut & Red Lentil Curry is ready in 30 minutes and you only need 8 ingredients to make it! A cozy, hearty, and flavorful dinner.

Ingredients

Scale
  • 1 small yellow onion, diced 
  • 3 cloves garlic, minced 
  • 1 tablespoon ginger, finely minced 
  • ½ bunch cilantro, chopped; stems and leaves divided
  • 1 tablespoon salt-free curry powder 
  • ¼ – ½ teaspoon cayenne pepper (optional)
  • 1½ cups (309g) dry red lentils
  • 1 13.5 ounce (398 ml) can full-fat coconut milk 
  • 2 cups (470 ml) low-sodium vegetable broth + 2 cups water 
  • Serving suggestions: cooked basmati or jasmine rice, naan or roti

Instructions

  1. Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes
  2. Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk, vegetable broth, and water; stir to combine. 
  3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.
  4. Serve warm with rice and with the reserved cilantro leaves, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

Notes

  • Instant Pot Instructions: select the “Sauté” setting on your pressure cooker and follow steps 1-2 as written. After you add the lentils and liquids, press “Cancel” to stop sauteeing and seal the Instant Pot with the lid. Cook on manual high-pressure for 4 minutes. Let the pressure naturally release for 10 minutes before covering the vent with a kitchen towel and manually releasing the remaining pressure.
  • Add-ins and Variations: this recipe is a great “base” for a lot of add-ins, like spicy peppers, carrots, potatoes, spinach, and mustard greens. I recommend adding the veggies along with the garlic and ginger in step 2, and stirring in any fresh greens just before the curry finishes simmering.

Find it online: https://frommybowl.com/coconut-red-lentil-curry/