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Coconut Lentil Curry

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Coconut lentil curry is a creamy, comforting, and flavorful dish made with lentils, coconut milk, and aromatic spices. It’s hearty, nourishing, and comes together easily in one pot.

Ingredients

1 tablespoon olive oil

1 yellow onion, diced

3 cloves garlic, finely minced

2 teaspoons kosher salt

2 teaspoons turmeric

2 teaspoons cumin

1 teaspoon garam masala

1 teaspoon paprika

½ teaspoon coriander

½ teaspoon freshly ground black pepper

½ teaspoon ground ginger

2 cans brown lentils (14 ounces each), drained

1 can crushed tomatoes (15 ounces)

1 can coconut milk (15 ounces)

3 cups baby spinach, loosely packed

Sliced cherry tomatoes and cilantro, for topping

Optional: serve with rice or naan

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook for 5 minutes until soft and golden.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add salt, turmeric, cumin, garam masala, paprika, coriander, black pepper, and ginger; toast spices for 1–2 minutes.
  5. Pour in crushed tomatoes and coconut milk; stir until smooth.
  6. Add lentils and bring to a simmer. Cook 15–20 minutes, stirring occasionally.
  7. Stir in baby spinach until wilted just before serving.
  8. Top with cherry tomatoes and cilantro; serve with rice or naan if desired.

Notes

Swap brown lentils with red or green lentils for a different texture.

Add diced sweet potatoes or carrots for extra heartiness.

Use cayenne or chili peppers for more heat.

Light coconut milk works for a lighter version.

Freezes well for up to 3 months.

Nutrition

Find it online: https://justsosavory.com/coconut-lentil-curry/