Coconut Lentil Curry
Red lentils simmered with coconut milk, tomato, and warm spices until thick and comforting.
Submitted by Priya Nand
Prep
10 mins
Cook
25 mins
Total
35 mins
Servings
4
Steps
- 1
Heat oil in a pot over medium heat. Cook onion until soft.
- 2
Add garlic, ginger, and curry powder. Stir for 1 minute until fragrant.
- 3
Add lentils, coconut milk, broth, and diced tomatoes.
- 4
Bring to a simmer, then reduce heat and cook for 20 to 25 minutes until the lentils are soft.
- 5
Stir often near the end so the curry stays creamy and does not catch on the bottom.
- 6
Season with salt and serve with rice or flatbread.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Finish with lime juice and a handful of cilantro to brighten the whole pot.
- Stir in a spoonful of chili crisp or sambal for heat.
- Top with crispy shallots and toasted coconut flakes.
- Add a handful of spinach in the last minute of cooking.
- Top with toasted panko, lemon zest, and salt to taste for a crunchy finish.