Creamy Coconut Lentil Curry
Leave a review!
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Simmered in a rich, creamy, and warmly-spiced coconut tomato sauce, lentils transform from a basic pantry staple into seriously delish comfort food. The flavors are complex but the preparation is so simple. Serve this curry over quinoa or brown rice for the ultimate belly-warming meal.
Why You’ll Love This Recipe
- Lentils are quick and easy to prepare. Unlike other dried beans, lentils require no soaking, making them a time-saving ingredient for busy weeknights or last-minute meals.
- It’s freezer friendly and perfect for meal prep. Want to make your week easier? Make a double batch of this recipe to pack into lunches or freeze for a future low-effort meal. This recipe reheats well and lasts at least three to four months in the freezer.
- It’s packed with nutrients and flavor. Lentils are loaded with plant-based protein, fiber, and iron, making this dish delicious and nutritious. To top it off, the creamy coconut tomato sauce creates complex flavors that elevate this simple weeknight meal.
Creamy Coconut Lentil Curry
Cook time: 60min Prep time: 10min Total time: 70min
Servings: 4-6
Ingredients
- 2 Tbsp. Heinen’s organic coconut oil
- 1 cup onion, finely chopped
- 5 garlic cloves, minced
- 2 Tbsp. fresh ginger, grated
- 1 Tbsp. Heinen’s cumin seeds
- 1 Tbsp. Heinen’s curry powder
- 1 tsp. Heinen’s ground turmeric
- 1 tsp. kosher salt
- ½ tsp. cracked black pepper
- 1 28 oz. can Heinen’s crushed tomatoes
- 1 cup brown lentils
- 3 ½ cups water
- 1 13 oz. can Heinen’s coconut milk (full fat recommended)
- ½ cup cilantro, finely chopped, plus more for garnish
- 2 cups Nature Fresh cherry tomatoes, halved
- Heinen’s cooked quinoa or brown rice, for serving
Instructions
- Heat the coconut oil in a wide, deep nonstick skillet (with a lid) over medium heat. Once hot, add the onion and sauté for 8-10 minutes, or until soft and translucent but not too brown.
- Stir in the garlic, ginger, cumin seeds, curry powder, turmeric, salt, and black pepper. Sauté for about a minute, stirring constantly.
- Add the crushed tomatoes, lentils, and water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring every 10 minutes.
- Stir in the coconut milk and continue to simmer over medium-low heat, uncovered, for 10-15 minutes more, or until the lentils are tender and the dish has thickened.
- Season to taste with more salt, then fold in the cilantro and half of the tomatoes.
- Serve the curry over quinoa or brown rice. Top with the remaining tomatoes and extra cilantro.
