Creamy Coconut Lentil Curry

Creamy Coconut Lentil Curry Recipe

By Veegs

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 55 minutes


1 tablespoon each: cumin seeds and coriander seeds

1 head of garlic, chopped (10–12 cloves)

1 28-ounce can of crushed tomatoes

2 tablespoons ginger, chopped

1 tablespoon turmeric

2 teaspoons sea salt

1 cup dried brown lentils

1-2 teaspoons cayenne powder, optional

3 cups of water

1 15-ounce coconut milk

A few handfuls of cherry tomatoes

1 cup chopped cilantro


1Heat 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.

2Add the can of crushed tomatoes, 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, and the 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.

3Once the lentils are soft and the curry is thick, 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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