Coconut Red Lentil Curry
Servings: 4
Calories: 624kcal
This coconut red lentil curry is creamy, spiced, and ready in 30 minutes. A fast, vegetarian dinner you’ll crave on busy nights.
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Ingredients
- 1½ cups red lentils rinsed
- 2 cans full-fat coconut milk 13.5-ounce
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt adjust to taste
- 1 cup water
Instructions
- In a large saucepan or Dutch oven, combine lentils, coconut milk, water, turmeric, cumin, garam masala, chili powder, garlic powder, and salt. Stir well.
- Bring to a simmer over medium heat, stirring occasionally, about 5 minutes.
- Reduce heat to medium-low. Cook, stirring frequently to prevent sticking and scorching, until lentils are completely tender and broken down and curry has thickened, 20-25 minutes. Mixture should be creamy and spoonable, not soupy.
- Taste and adjust salt and chili powder as needed.
- Serve over rice with lime wedges and fresh cilantro if desired.
Notes
- Stir frequently, especially in last 10 minutes—red lentils break down quickly and scorch easily on bottom
- Don't skip rinsing lentils—removes starch and prevents foaming
- For smoother texture, mash lentils with back of spoon before serving
- If curry gets too thick during cooking, add water 2 tablespoons at a time
- Full-fat coconut milk is essential for creamy texture—lite won't work the same
Nutrition
Calories: 624kcal | Carbohydrates: 47g | Protein: 22g | Fat: 42g | Saturated Fat: 36g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 623mg | Potassium: 1105mg | Fiber: 21g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 12mg
