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Chef Verde
1 day ago

Creamy Coconut & Red Lentil Curry

Creamy Coconut & Red Lentil Curry

Recipe Details

Author Caitlin Shoemaker
Prep Time 7 minutes
Cook Time 23 minutes

Summary

A lush, 30-minute coconut curry where tender red lentils melt into a creamy, spiced sauce, lifted by fresh ginger and cilantro. Cozy, hearty, and naturally vegan and gluten-free with a gentle warmth and vibrant aromatics.

Instructions

  1. 1

    Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil.

  2. 2

    Add the diced onion and sauté until translucent, 3 to 5 minutes.

  3. 3

    Add the garlic, ginger, and chopped cilantro stems; sauté 1 to 2 minutes. Stir in the curry powder and cook 1 minute until fragrant.

  4. 4

    Rinse the red lentils briefly, then add them to the pan along with the coconut milk, vegetable broth, and water; stir to combine.

  5. 5

    Bring to a boil over high heat, then reduce to medium-low and simmer 18 to 20 minutes, stirring occasionally, until the lentils are tender and the curry is creamy.

  6. 6

    Serve warm topped with reserved cilantro leaves and with rice or flatbread as desired. Leftovers keep refrigerated up to 5 days or frozen up to 1 month.

Ingredients

  • 1 small yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon ginger (finely minced)
  • 1/2 bunch cilantro (chopped; stems and leaves divided)
  • 1 tablespoon salt-free curry powder
  • 1/4 to 1/2 teaspoon cayenne pepper (optional)
  • 1 1/2 cups (309 g) red lentils (dry) (rinsed)
  • 1 (13.5 oz / 398 ml) can full-fat coconut milk
  • 2 cups (470 ml) low-sodium vegetable broth
  • 2 cups water
  • as desired cooked basmati or jasmine rice (for serving (optional))
  • as desired naan or roti (for serving (optional))
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