Coconut Curry Lentils

5 from 1 vote

Coconut Curry Lentils are quick, easy, and packed with flavor! With handy shortcuts like canned lentils and pre-minced garlic and ginger, you’ll have this saucy, delicious dish ready in no time!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Vegetarian

Cuisine: Healthy, Vegan, Vegetarian

Keyword: Coconut Curry Lentils

Servings: servings

Author: Chelsea Lords

Cost: $7.21

Equipment

Large cast-iron pot

Ingredients

3 tablespoons coconut oil
1/2 cup shallot diced, 1 to 2 shallots
2 tablespoons minced ginger see note 1
2 tablespoons garlic cubes
1 tablespoon yellow curry powder see note 2
1-1/2 teaspoons paprika
1-1/2 teaspoons ground cumin
1 teaspoon ground turmeric
3 tablespoons red curry paste see note 3
1 (13.5-ounce) can coconut milk full-fat
2 (15-ounce) cans lentils drained and rinsed
Optional additions see note 4
Serving suggestions see note 5

US - Metric

Instructions

Melt coconut oil in a large pot (cast iron will cook quicker) over medium-high heat. Once melted, add diced shallot, ginger cubes, and garlic cubes. Sauté for 2–3 minutes, stirring frequently. Add in curry powder, cumin, paprika, turmeric, red curry paste, and salt to taste (I add 1 teaspoon fine sea salt). Sauté for 1–2 more minutes or until very fragrant.
Shake the can of coconut milk and pour it in. Stir, heat still over medium-high, until the coconut milk begins to bubble and thicken, about 3–5 minutes. Meanwhile, thoroughly rinse and drain the lentils. Add the lentils in and stir.
Remove pot from heat and stir in 2 tablespoons optional lemon juice. Add sugar (if needed and to taste preference—it will depend on how sweet your coconut milk is or how spicy curry paste is). Adjust seasonings; add more salt, curry powder, etc. to taste depending on how bold you like your curry. Serve over rice with warmed naan if desired (see note 5) and with fresh cilantro if you have any on hand! Enjoy!

Video

Notes

Note 1: To make prep seriously quick and easy, I use Dorot garlic and ginger cubes (6 are equivalent to 2 tablespoons). Alternatively, you can use pre-minced garlic and ginger paste.

Note 2: I’ve tested this recipe with Simple Truth Organic yellow curry powder and Great Value Organic yellow curry powder—neither were overly hot/spicy. Reduce quantity if using a hotter curry powder and if you’re concerned about heat.

Note 3: I use Thai Kitchen which is quite mild (perfect for kids!). If you use another brand, test it first; you may want slightly less or compensate by adding some sugar.

Note 4: Optional additions: 2 tablespoons fresh lemon juice, 1–3 teaspoons sugar, salt, and cilantro.

Note 5: Side dishes: To keep the sides as simple as possible, use toaster oven naan that you can simply throw in the toaster to warm through, and here’s the quickest/easiest way to get perfect basmati rice. (It must be basmati for this to work!)

Fill a large pot with water and set it to boil.
Once the water is at a rolling boil, salt the water and add in rice (as much as you’d like!).
Cook without reducing the heat for 6 minutes (taste test to ensure it is tender), then drain and fluff with a fork. Easy!

Storage: Store leftover Coconut Curry Lentils in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Reheat on the stovetop or in the microwave.

Nutrition