Creamy coconut lentil curry

Easy and tastes so good! This creamy, Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch the next day.

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Yields 6 serves 


What You Need:

• 2 tbsp coconut oil
• 1 tbsp each: cumin seeds and coriander seeds
• 1/2 head of garlic, chopped (5–6 cloves)
• 2 – 400g can of tinned tomatoes
• 2 tbsp ginger, chopped
• 1 tbsp turmeric
• 2 tsp sea salt
• 1 cup dried brown lentils 
• Optional: 1-2 teaspoons cayenne powder
• 1 – 400g can coconut milk 
• A few handfuls of cherry tomatoes
• 1 cup chopped coriander 

What to Do:

1. Heat 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.
2. Add 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 3 cups of 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.
3. Once the lentils are soft, 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 coriander.

​Enjoy!