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.
Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil.
Add the diced onion and sauté until translucent, 3 to 5 minutes.
Add the garlic, ginger, and chopped cilantro stems; sauté 1 to 2 minutes. Stir in the curry powder and cook 1 minute until fragrant.
Rinse the red lentils briefly, then add them to the pan along with the coconut milk, vegetable broth, and water; stir to combine.
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.
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.