Description
A delightful dish that combines earthy lentils with rich coconut milk, creating a creamy and nutritious curry perfect for cozy dinners or gatherings.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 10–12 cloves garlic, chopped
- 28 oz can crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 2 cups water
- 15 oz can coconut milk
- Handful of cherry tomatoes
- 1 cup chopped cilantro
Instructions
- Heat the coconut oil in a large skillet over medium-high heat. Once hot, add the cumin and coriander seeds. Toast for about 45 seconds until browned and fragrant.
- Stir in the chopped garlic and cook until nicely browned, about 2 minutes.
- Add the crushed tomatoes, chopped ginger, turmeric, and sea salt into the skillet. Stir occasionally for about 5 minutes.
- Introduce the dried lentils and water. Bring to a boil, then reduce heat, cover, and let simmer for 35–40 minutes or until lentils are tender.
- Stir in the coconut milk and cherry tomatoes, bring back to a simmer, then remove from heat and mix in the chopped cilantro.
Notes
For a thicker curry, simmer uncovered for the last 10 minutes of cooking. You can adjust spice levels by adding red pepper flakes or chili peppers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg