Coconut Lentil Curry Food

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!

Steps:

• Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
• Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
• Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
• Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
• Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
• Coriander: Stir through half the coriander, then taste and add more salt if needed.
• Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

COCONUT RED LENTIL CURRY

Steps:

• In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and cook 3 minutes, stirring occasionally, until lightly browned; set aside.
• Reduce heat to medium and add remaining oil. Sauté onion 2 minutes until soft. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, turmeric, coriander, salt and serrano peppers; stir well and cook 1 minute or until spices are fragrant. Add lentils, stir well to coat. Stir in diced tomatoes and broth; bring to a boil. Cover and reduce heat to medium-low, simmer 12 minutes.
• Stir in coconut milk, carrots and cauliflower. Simmer 10 minutes. Add peas and continue to simmer 5 minutes. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.

COCONUT CURRIED GOLDEN LENTILS (20 MINUTES!)

Steps:

• Note: Soaking lentils is optional but can improve digestibility and speed cook time. See notes for tips.Bring water to a boil in a large pot or saucepan. Add lentils and bring back to a boil. Once boiling, reduce heat to a simmer and cook lentils uncovered for 4-5 minutes or until just tender. Then drain and set aside. Be careful not to overcook or they can become mushy (cooking time will vary by variety of lentil - check package for instructions).
• In the meantime, heat a large rimmed skillet over medium heat. Once hot, add oil or water, shallot (optional), garlic, and ginger (start with lesser quantity, and add more to taste as desired). Sauté for 2-3 minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low.
• Add coconut milk and coconut sugar (or maple syrup) and stir to combine. Cook over low heat for 3-4 minutes to combine the flavors (see photo).
• Add the (well) drained, cooked lentils (see photo) to the coconut sauce and stir. They will likely need more seasoning at this point. I added a bit more salt, curry powder, turmeric, cayenne, and coconut sugar because I like big flavor. But season to taste.
• Turn off heat, add lemon juice, and stir. Then serve and enjoy! These are delicious on their own, but they would also be tasty with rice, cauliflower rice, steamed or roasted vegetables, and more.

LENTIL CURRY RECIPE

Steps:

• Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry

CREAMY COCONUT LENTIL CURRY

Steps:

• Heat a dash of oil in a medium sized lidded pan over low heat. Add the onion, garlic and ginger and sauté until the onion softens. Add the Gregg's Whole Cumin Seeds and Gregg's Ground Coriander and cook for a further minute to allow the spices to 'cook out'.
• Add the Wattie's Crushed and Sieved Tomatoes, drained Wattie's Lentils and sugar if using. Stir and bring to the boil. Reduce heat and simmer for 20 minutes, covering the pan if the sauce is reducing too much. Stir occasionally to avoid the lentils sticking to the base of the pan.
• Add the spinach leaves into mixture followed by coconut milk to make the curry creamy. Continue cooking until the spinach wilts and sauce is hot. Season to taste and garnish with coriander
• Serve with basmati rice, lemon wedges and poppadoms if wished.

YELLOW LENTIL & COCONUT CURRY WITH CAULIFLOWER

Steps:

• Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
• During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).

COCONUT RED-LENTIL CURRY

Steps:

• Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
• Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

LENTIL COCONUT CURRY (INSTANT POT, SLOW COOKER, OR STOVETOP)

Steps:

• Instant Pot: Set Instant Pot to Saute. When hot, add oil and let melt. Add onion and cook until soft and translucent, about 3 minutes. Add the garlic, ginger, other seasonings, and the carrots. Stir, cooking for 2 more minutes. Turn pot off. Add the lentils, tomatoes with juices, water, and coconut milk. Give it a stir to combine. Attach lid and set to Sealing. Cook on Manual (high) for 12 minutes. When Instant Pot beeps done, allow to natural release for 10 minutes. After 10 minutes, release any remaining pressure and open the lid. Stir and taste, adjusting seasonings as desired. Serve over rice, with a squeeze of lime juice and garnished with cilantro.
• Stovetop: Heat a large pot or Dutch oven over medium high heat. When hot, add oil and let melt. Add onion and carrots. Cook until beginning to soften, about 6-8 minutes, stirring as needed. Add the garlic, ginger, other seasonings. Cook for one minute. Add the lentils, tomatoes with juices, and water. Give it a stir to combine. Bring to a simmer and turn heat down to low, so it continues to simmer. Cover and cook 30-40 minutes until lentils are tender. Stir in the coconut milk. Season what salt and pepper as needed, Serve with fresh lime and cilantro.
• Slow Cooker: Add everything except the coconut milk to the slow cooker. Cook on high for 4 hours or low for 7-8 hours. once the lentil are cooked and tender, stir in the coconut milk. Taste and season with salt and pepper. Serve with fresh lime juice and cilantro.

CREAMY COCONUT CURRY LENTILS WITH SPINACH

Steps:

• Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant.
• Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.
• Add the dry lentils and vegetable broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally.
• After simmering for 20 minutes the lentils should be tender and most of the broth absorbed. Add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.
• Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed.
• Serve over a bowl of rice, and top with chopped cilantro if desired.

CHICKPEA AND LENTIL CURRY WITH COCONUT MILK

Steps:

• Place the lentils in a fine-mesh sieve. Pick through the lentils to make sure there aren't any tiny rocks. Then, rinse the lentils in cool water. Set aside to drain.
• Next, in a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for 3 minutes.
• Add the lentils, curry powder, broth, and chopped tomatoes to the pot and turn the heat to high. Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer for 35 minutes. The lentils should absorb most of the moisture.
• Once the cooking time is complete, remove the lid and stir in the coconut milk, chickpeas, and lime juice (optional). Let the curry come back to a simmer and then turn off the heat and serve immediately.

HEALTHY COCONUT LENTIL CURRY

Steps:

• Heat the coconut or olive oil over medium heat in a large pot or dutch oven
• Add the minced garlic cloves and diced onion. Sauté for 3 minutes
• Add the tomatoes, ginger, cumin, turmeric, coriander, sea salt, and optional red pepper flakes, and stir
• Add the water and lentils to the pot. Stir well to combine, then cover the pot and let simmer for 30-35 minutes, until lentils are tender and some of the liquid has been absorbed
• Once the lentils are done, add the coconut milk and chopped tomatoes to the pot and stir to combine. Cover pot again and let simmer for 10 minutes
• Remove pot lid and fold in the chopped cilantro
• Serve hot with optional sliced avocado and more cilantro. Pair with coconut rice or jasmine rice. Enjoy!

VEGAN COCONUT CURRY LENTIL SOUP

Steps:

• Heat the coconut oil in a large pot on medium heat. Add in the carrots, pepper and onion and cook until they just begin to soften, about 5 minutes.
• Add in the curry powder, garlic, coconut sugar, salt and ginger and cook for 2 minutes. Then, stir in the chicken broth, tomatoes and lentils. Bring to a boil. Then cover, reduce the heat to low and simmer, leaving the lid slightly ajar, for 25 minutes, or until the lentils and tender.
• Transfer 2 cups of the soup into a blender and blend until smooth. Stir into the soup, along with the coconut milk and cilantro.
• DEVOUR!

COCONUT LENTIL CURRY

Steps:

• In a large saucepan or pot, heat 1 tablespoon of the oil over medium heat. Add the cumin seeds and fry for 30 seconds, or until they darken in color slightly and are fragrant.
• Add onion and sauté until tender, 5 to 7 minutes, then add the garlic and sauté for 30 seconds to 1 minute more, until tender. Finally, add the curry powder and fry for 30 seconds, to release the aroma
• Add the lentils, spinach, stock, and crushed tomatoes. Bring to a boil, then lower heat to a gentle simmer and cook for 15 to 20 minutes, or until the lentils are tender but not falling apart.
• Meanwhile, in a large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the eggplant and cherry tomatoes, season with ½ teaspoon of salt and fry until the eggplant is soft and golden brown and the tomatoes blister, about 10 minutes.
• When the lentils are ready, add the eggplant mixture, coconut milk and the remaining teaspoon of salt, or to taste, to the lentils. Heat for a minute, then serve with your choice of garnishes.

CROCKPOT COCONUT LENTIL CURRY

Steps:

• Add the dried brown lentils, ginger, cumin, coriander, turmeric, if using the cayenne, crushed tomatoes, garlic, onion, and 3 cups of water in your crockpot. Put the lid on and set the timer for 4 hours on high or 8 hours on low.
• Stir the coconut milk, 2 teaspoons of sea salt, cilantro, and cherry tomatoes into the curry. Taste and add extra salt to taste.
• Serve on its own or over a bed of rice.

CREAMY COCONUT & RED LENTIL CURRY

Steps:

• Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes
• Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk and vegetable broth and stir to combine.
• Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.
• Serve warm with rice, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

COCONUT LENTIL CURRY WITH GREENS

Steps:

• Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
• Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
• Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green.
• When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
• Taste and add a few pinches of salt if desired. Serve with rice.

COCONUT, AUBERGINE & LENTIL CURRY | ASDA GOOD LIVING

Steps:

• Put the lentils in a pan with the stock and heat until simmering. Partially cover the pan and simmer until the lentils are just tender, about 30 minutes. Set aside.
• Heat the oil in a large saucepan, add the onion and cook over a low heat, stirring occasionally, until soft and transparent. Add the garlic and ginger and cook for 1 minute.
• Stir in the dried chillies, cumin, turmeric, cinnamon, coriander and 2 tbsp cold water, and stir over a low heat for 1-2 minutes.
• Add the lentils and their cooking water, coconut milk and the aubergine. Heat until simmering, then cover and simmer very gently for 10-15 minutes until the aubergine is tender.
• Add the peas, return to the boil, cover and simmer for another 3-4 minutes. Stir in fresh coriander and serve with rice and raita. Garnish with sprigs of coriander.

VEGAN COCONUT AND LENTIL CURRY WITH BUTTERNUT SQUASH

Steps:

• Clean and cube the butternut squash and chop the onion.
• Heat the oil in a pan and fry the chopped onions for 5 minutes, then add the minced garlic and grated ginger and fry briefly for 30 seconds. Then add the curry paste and cook for 30 seconds longer while stirring.
• Add the uncooked lentils and stir to combine, then add the coconut milk, water and cubed butternut squash, bring to a boil, then lower the heat and let it simmer covered for 20 minutes until both lentils and squash are tender. Stir in spinach and let it wilt for 1-2 minutes. Serve with rice and naan.

COCONUT RED LENTIL CURRY

Steps:

• In a large pot over medium heat, add 1 tablespoon coconut oil, onion, garlic, ginger and butternut squash. Cook for 3-4 minutes, stirring frequently. Add in curry powder, turmeric, cumin, coriander and salt. Turn heat up to medium-high, stirring continuously for another 4-5 minutes - add extra oil here as needed.
• Reduce heat to medium; water and canned coconut milk. Quickly rinse lentils and add immediately to pot. Stir to combine then bring mixture to a simmer, then cover and continue simmering for about 20 minutes, string every 5 minutes. After about 25 minutes, lentils should be soft and mixture creamy.
• Stir in maple syrup (optional), some fresh cilantro if you'd like, serve with your favorite rice, naan bread, or even on it's own.

COCONUT CURRY LENTILS (VEGAN, GF)

Steps:

• In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
• Add the ginger, lentils, curry powder, and vegetable stock. Bring to a boil and reduce heat to a simmer.
• Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.
• Remove lid and stir in the coconut milk, kale, salt and pepper, and top with fresh cilantro and lime juice to garnish. If you like heat, add a bit of sriracha. Serve over rice and mangia!

SWEET POTATO RED LENTIL AND COCONUT CURRY RECIPE

Steps:

• Heat some olive oil in a large saucepan over medium heat.
• Add onion and garlic and fry until translucent.
• In the meantime, give the lentils a good wash (works best in a sieve).
• Add sweet potato cubes, lentils, veggie broth, spices, chopped tomatoes and a pinch of salt.
• Bring to boil, then reduce heat and let simmer with a lid on for about 10-12 minutes.
• Then add coconut milk and let simmer without a lid for another 10 minutes. At that point you could also throw in some extra vegetables like baby spinach leaves, some kale or olives (optional).
• Taste and adjust seasoning.
• Serve with side dish of choice (rice, naan...) and a drizzle of fresh lime juice. I also highly recommend adding some chopped cashews on top.
• Enjoy right away or store it in an airtight container - it will taste just as good the next day! It's also freezer-friendly!

COCONUT-LENTIL CURRY

Steps:

• In a large saucepan or pot, heat 1 tablespoon (15 ml) of the oil over medium heat. Add the cumin seeds and fry for 30 seconds, or until they darken in color slightly and are fragrant. Add the onion and sauté until tender, 5 to 7 minutes, then add the garlic and sauté for 30 seconds to 1 minute more, until tender. Finally, add the curry powder and fry for 30 seconds, to release the aroma.
• Add the lentils, spinach, stock and crushed tomatoes. Bring to a boil, then lower the heat to a gentle simmer and cook for 15 to 20 minutes, or until the lentils are tender but not falling apart.
• Meanwhile, in a large skillet, heat the remaining tablespoon (15 ml) of oil over medium-high heat. Add the eggplant and cherry tomatoes, season with 1⁄2 teaspoon of the salt and fry until the eggplant is soft and golden brown and the tomatoes blister, about 10 minutes.
• When the lentils are ready, add the eggplant mixture, coconut milk and the remaining teaspoon of salt, or to taste, to the lentils. Heat for a minute, then serve with your choice of garnishes.