Red Lentil Coconut Curry
This red lentil coconut curry is the ultimate beginner-friendly dish that can be made in bulk and enjoyed throughout the week. It has every nutritional component you may need and goes perfectly with rice or naan.
One of the advantages of making curry is its versatility. It’s the perfect way to use up leftover veggies at the end of the week and reduce food waste.
My cookbook PlantYou Scrappy Cooking actually focuses on ways to reduce food waste, featuring plenty of recipes that help you use up produce before it goes bad. With 150+ delicious and fully plant-based recipes, you can enjoy your meals without worrying about wasting food.
Why You’ll Love This Recipe
- This red lentil coconut curry hits every bullet point on a nutrition list. Lentils are an excellent source of plant-based protein, coconut milk provides the necessary dose of fats, and there is enough dietary fiber. Served with rice or naan, you get a beautiful, well-rounded meal.
- The variety of warm curry spices and aromatics such as ginger, garlic, cumin and turmeric stimulate digestion. not to mention the amazing flavors they bring!
- Absolutely anyone can make this. This red lentil coconut curry requires minimal prep and equipment. Plus, you can save time and effort by using a food processor to dice up the onion, garlic, and ginger. So easy!
- Think of this recipe as a flavor base. You can add more veggies, spices, and sides depending on what you have available. But trust me – this curry is amazing on its own!
- This is an allergen-friendly recipe, easy to adjust for people with soy or gluten allergies. Naturally, it does not contain any nuts, or common animal product allergens (like eggs or dairy).
Key Ingredients
In countries like India, where a significant portion of the population practices vegetarianism or reduces their consumption of meat for cultural, religious, or economic reasons, lentils play a crucial role in providing essential nutrients, including protein. Naturally, lentils fit right in in this curry recipe.
- Lentils add an earthy tone to this recipe, as well as a beautiful orange hue and a great source of nutrients.
- Tomatoes are the second most important component that helps to create the base of the sauce.
- Coconut milk adds a creamy quality and a fatty component to this curry sauce.
- Spices are at the heart of every Indian dish. This curry includes paprika, cumin, turmeric, and a curry powder mix.
Hack It!
- This is your chance to use up leftover produce at the end of the week. If you have a handful of vegetables that would otherwise go bad, chop them up and throw them in. Think of it as bonus nutrients!
- Some people don’t like the strong coconut flavor of coconut milk. You could use a combination of cashew cream and plant-based milk for a similar effect.
- If you have a soy allergy, skip soy sauce in favor of liquid aminos or vegetable bouillon. As for gluten allergies, use tamari soy sauce as it does not contain wheat.
- This is a very mild curry spice mix. If you prefer a hot curry, add some white pepper and chili powder to your dish for an extra kick.
How to Make This Recipe
Step 1: Heat the olive oil in a pan and saute shallot, garlic, and fresh ginger over medium heat for a couple of minutes, until the shallot starts turning translucent.
Step 2: Add your spices, and keep sauteing everything together for an additional 2-3 minutes. This will release the aromas and fill your house with the most amazing smell!Â
Step 3: Rinse your red lentils and add them into the pan. Stir in the crushed tomatoes, water, soy sauce, and coconut milk.
Step 4: Stir from time to time and reduce the heat if the lentils are absorbing the liquid too quickly. Once your red lentil coconut curry is ready, serve with cilantro and lime over rice or naan.
Frequently Asked Questions
This curry stores in the fridge for a few days, perfect for meal prep. You can also split it into portions and freeze for later.
When I have curry, I typically go for basmati. However, Thai jasmine rice or generic long-grain rice is fine, too.
Other Curry Recipes You’ll Love
- Peanut Butter Curry
- Hidden Vegetable Tofu Curry
- Thai Curry Fried Rice
- Chickpea Spinach Curry
- Roasted Vegetable Curry
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The Recipe: Red Lentil Coconut Curry
Ingredients
- 1 tbsp olive oil, optional, sub for water if desired
- 1 shallot, diced
- 4 cloves garlic, diced
- 1 inch ginger root, diced
Spices
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp turmeric
Essentials
- 1½ cups red lentils, rinsed
- 13.5 oz coconut milk, 1 can
- 14.5 oz crushed tomatoes, 1 can
- 2 cups water
- 1 tbsp soy sauce
Garnish
- 1 handful cilantro, or parsley, chopped
- 2 limes, cut into wedges
Equipment
Instructions
- In a pan over medium heat, add the olive oil, shallot, garlic and fresh ginger. Saute for 2 to 3 minutes, until the shallot is translucent.
- Add the spices, and stir for an additional 2 – 3 minutes, until fragrant.
- Add the rinsed red lentils and combine with the spices. Then stir in the crushed tomatoes, 2 cups of water, soy sauce and coconut milk. Bring to a boil, then lower the heat and simmer, stirring every so often, until the lentils are cooked, approximately 15 minutes.
- Serve with cilantro and lime if desired.
