Creamy Coconut Lentil Curry

Creamy coconut lentil curry is one of my favourite meals I make all the time when I need something quick but still delicious. This recipe features a fragrant creamy sauce filled with crushed tomatoes, coconut milk, and tender lentils served over rice.

Info and tips for creamy coconut lentil curry

I like to stock up on crushed tomatoes, coconut milk, beans, canned vegetables… when shopping in the grocery store. Ingredients like this will make your life easier when you need to make something but don’t have a lot of fresh ingredients. Lentil curry is a perfect recipe that uses mostly canned or pantry ingredients. Lentils also have a very long shelf life so you can buy in bulk and eat them throughout the year. They are high in protein and fiber as well, which makes this an easy meal, but also a nutritious one.

Lentils come in many different colours and types of lentils, but for this recipe I used red lentils. Red lentils have a quick cooking time, become creamy when cooked, and help thicken sauces. This makes them great for strews and curries.

Equipment

I used my Our Place Always Pan 2.0 for this recipe which works so well. Non stick with no harsh chemicals!

Ingredients for creamy coconut lentil curry

• 2 tbsp coconut oil
• 1 onion
• 4 garlic cloves
• tbsp ginger
• 2 tsp curry powder
• tsp turmeric powder
• tsp cumin
• tsp garam masala
• 1/2 tsp red pepper flakes
• 1 cup rinsed red lentils
• 1.5 cup chicken broth
• 1 can (400ml) crushed tomatoes
• 1 can (400ml) coconut milk
• salt & pepper to taste
• 1/2 lemon juiced
• cilantro for garnish
• rice or naan for serving

Instructions

1. Start by Dicing the onion and mincing the garlic and ginger.
2. Add the coconut oil to a pot or pan on medium heat. Add the onions and cook for 3-4 minutes.
3. Next add the garlic, ginger, and spices. Cook another 10-2 minutes until fragrant.
4. Add the rinsed lentils, chicken broth, crushed tomatoes, and coconut milk. Stir well and bring to a low simmer for 15-20 minutes until the lentils are tender.
5. Season with salt & pepper, lemon juice, and fresh cilantro. Serve with rice or naan.

See below for a video tutorial!

If you liked this one be sure to try:

• Easy Thai Red Curry
• Crispy Rice Paper Dumplings
• Easy Buffalo Chickpea Cauliflower Wraps

Print Recipe

Creamy Coconut Lentil Curry

(No Ratings Yet)

Loading...

Quick and easy

By Kenna's Cooks – Serves: 2-3

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Creamy coconut lentil curry features a fragrant creamy sauce filled with crushed tomatoes, coconut milk, and tender lentils served over rice.

Ingredients

• 2 tbsp coconut oil
• 1 onion
• 4 garlic cloves
• tbsp ginger
• 2 tsp curry powder
• tsp turmeric powder
• tsp cumin
• tsp garam masala
• 1/2 tsp red pepper flakes
• 1 cup rinsed red lentils
• 1.5 cup chicken broth
• 1 can (400ml) crushed tomatoes
• 1 can (400ml) coconut milk
• salt & pepper to taste
• 1/2 lemon juiced
• cilantro for garnish
• rice or naan for serving

Instructions

1

Start by Dicing the onion and mincing the garlic and ginger.

2

Add the coconut oil to a pot or pan on medium heat. Add the onions and cook for 3-4 minutes.

3

Next add the garlic, ginger, and spices. Cook another 10-2 minutes until fragrant.

4

Add the rinsed lentils, chicken broth, crushed tomatoes, and coconut milk. Stir well and bring to a low simmer for 15-20 minutes until the lentils are tender.

5

Season with salt & pepper, lemon juice, and fresh cilantro. Serve with rice or naan.