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Slow simmering in a richly spiced sauce brings out the sweetness of vegetables. Add coconut milk for a silky texture and tofu or raw cashews for protein and this becomes a one-dish meal. Serve with white or brown rice, quinoa, or any other steamed grain of choice.

Creamy Coconut Lentil Curry

Recipe: Creamy Coconut Lentil Curry


Servings per recipe: 4
Prep time: 15 minutes
Cook time: 45 minutes

  • 2 Tbsp coconut oil
  • 1 Tbsp each: cumin and coriander seeds
  • 1 head of garlic, chopped (10-12 cloves)
  • 1 – 28-oz can of crushed tomatoes
  • 1 carrot, grated
  • 2 Tbsp ginger, chopped
  • 1 Tbsp turmeric, dried (2 Tbsp fresh)
  • 2 tsp salt
  • 1 C brown lentils, dried
  • Optional: 1-2 tsp cayenne powder (or 2 Tbsp fresh jalapeños, diced)
  • 1 – 15-oz can coconut milk
  • A few handfuls of cherry tomatoes (halved)
  • 1 C cilantro leaves, chopped

Directions

Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander SEEDS and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes. Add the can of crushed tomatoes, carrot, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder or jalapeños, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

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