This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe. It is creamy, healthy, filling and satisfying, high in protein and fiber and naturally gluten-free. This delicious dish is packed with full of delicious Indian flavors. I have used red lentil in this recipe.
Brown, green, yellow, red or black — lentils are low in calories, rich in iron and folate and an excellent source of protein. Lentils are a great source of health-promoting polyphenols, which have strong antioxidant and anti-inflammatory properties with potential cancer-cell inhibiting effects and may reduce several heart disease risk factors.
Lentils contain antinutrients such as trypsin inhibitors and phytic acid, which reduce the absorption of some nutrients. Before cooking, always soak lentils in water for at least 1 hour. Then drain and discard the water. Soaking reduces their antinutrient content. (Also read –> Are Soaked Almonds Healthier Than Raw?)
2 tablespoon coconut oil
1 tablespoon cumin seeds
1 tbsp coriander seeds
5-6 garlic cloves, finely chopped
1 onion, finely chopped
1/2 cup crushed tomatoes
2 tablespoon ginger, chopped
1 tablespoon turmeric powder
Salt to taste
1 cup soaked red lentil
1 tsp red chilli powder
½ cup coconut milk
1 cup cilantro, chopped
Instructions to make coconut lentil curry
Heat the coconut oil in a pot over the medium heat. Add the cumin and coriander seeds and toast until they start to brown. Add the garlic to the pot and let it brown, and then add finely chopped onion and cook for about 2 minutes, until soft.
Add crushed tomatoes, ginger, turmeric, and salt to the pot and cook, stirring continuously, for 5 minutes.
Add the lentils and, red chilli powder, and 3 cups of water to the pot and bring it to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
Once the lentils are soft, add the coconut milk and and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
Serve hot and enjoy with rice or chapati.