Curry with lentils and coconut milk

This Indian style curry uses spices like turmeric and ginger, to name a few, to create perfect combination with lentils and coconut milk. This full of bold flavours vegan dish is perfect served with rice or Indian bread. A delicious recipe for naan can be found here.

Curry with lentils and coconut milk

Creamy and intense curry with lentils and coconut milk.

Course Main Course, second course

Cuisine gluten free, lactose free, vegan

Keyword coconut milk, coriander, curry recipe, ginger, hot vegetarian dish, lentils, turmeric, vegan hot dish

Cook Time 40

Total Time 40

Servings person(s)

Calories 333kcal

Ingredients

2 tbsp olive oil
1 tbsp coriander seeds
1 tsp cumin seeds
3 garlic cloves
1 piece 5 cm fresh ginger
2 tsp turmeric powder
100 g decorative red lentils
110 g brown lentils
1 can whole peeled tomatoes
2 tsp or more salt
4 cup water
0.5 tsp chili powder or cayenne pepper
200 ml coconut milk
parsley to taste
1 handful cherry tomatoes

Instructions

Instructions: Curry with lentils and coconut milk

In a large skillet heat the oil. Add minced ginger, minced garlic, coriander and cumin seeds. Cook for about 1 minute, being careful not to burn the spices.
Add 2 types of lentils, turmeric and the tomatoes with the juices then stir.
Add 4 cups of water, salt and pepper and stir. Cook for 40 minutes at medium-high heat, or until the lentils are tender. If necessary add more water.
Turn off the heat. Add the coconut milk and stir.