30-Minute Meals/ easy savory/ Entree/ quick savory/ Savory/ Vegan/ Vegetarian

Coconut Lentil Curry

September 13, 2017

Coconut Lentil Curry

One thing I really like about curry is how it can turn a simple dish into a super flavorful one. This dish is another one of Erez’s quick creations, and in his typical fashion, he gathered whatever he could find in the fridge, threw it into a pot, and turned it into a delicious magic. If you have pre-cooked lentils, this will only take minutes to prepare.

It’s perfect served with coconut rice (or any rice) or flat bread. If you have paneer, you can add some as well.

5.0 from 1 reviews
Coconut Lentil Curry
Yields: 4 servings
 
Ingredients
  • 1 cup black lentils
  • 2 cups water
  • 1½ tablespoons olive oil
  • Half onion
  • 2 Carrots
  • 1 tablespoon red curry paste (store-bought is great)
  • 1¾ cups (about 400 ml) coconut milk
  • 1½ teaspoons ground cinnamon
  • 1 tablespoon curry powder
  • 1-2 tablespoons butter, optional (for a non-vegan dish)
  • Salt and pepper, to taste
Instructions
  1. In a medium saucepan, bring lentils and water to a boil (don't add salt). Reduce heat to low, cover, and cook for 15-20 minutes until the water has been absorbed and the lentils are tender but hold their shape.
  2. Heat olive oil in a large skillet over medium heat. Add onion and carrots and sauté for 10 minutes or until vegetables begin to soften. Add curry paste, coconut milk, cinnamon, curry powder, and butter if you like, and let simmer until desired consistency. Season with salt and pepper. Add the lentils, and heat through, then remove from heat. Serve warm over rice, with a dollop of yogurt, if desired.

 

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3 Comments

  • Reply
    Bruno
    September 18, 2017 at 6:36 am

    This looks amazing, and so simple to make. The flavour must be beautiful – I’ll definitely give it a shot one of these days.

    • Reply
      Bruno
      September 25, 2017 at 4:34 am

      Well, I did give it a shot – and loved it! It was our lunch on Saturday and it was a success. So simple and yet so flavourful. I love how versatile it is – it would be easy to use pumpkin or sweet potato instead of carrots, and it should work well adding other stuff lying around in the fridge. I’ll be making more of this in the future, I’m sure. 🙂
      I published the recipe over at my place, linking to yours. Thanks for the inspiration! 🙂

      • Reply
        Shiran
        September 26, 2017 at 2:42 am

        I’m so glad you like it! Your photo looks yummy!

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