Coconut Red Lentil Curry (One Pot, No Chopping)
Servings: 4 servings
Calories: 624kcal
Red lentils simmered in coconut milk with five pantry spices, all in one pot with nothing to chop.
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Equipment
- Large heavy saucepan or Dutch oven
Ingredients
- 1½ cups red lentils rinsed
- 2 cans full-fat coconut milk 13.5-ounce
- 1 cup water
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon Indian red chili powder Kashmiri for mild
- 1 teaspoon garlic powder
- 1 teaspoon salt
For serving
- 1 lime cut into wedges
- cilantro leaves optional
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 to 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 cilantro leaves.
Notes
- Stir often in the last 10 minutes, since red lentils break down fast and catch on the bottom.
- If it gets too thick while cooking, add water 2 tablespoons at a time.
- Use full-fat coconut milk. Light coconut milk makes a thinner curry.
- To freezer prep, add everything except the water to a freezer bag, press flat and freeze. Cook from frozen in a pot with 1 cup water over medium heat, stirring often.
- Keeps 4 days in the fridge or 3 months in the freezer. It thickens as it sits, so loosen with water when reheating.
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
