Creamy Coconut Lentil Curry

My son shared this recipe with me and I had forgotten that I made it. I found some in the freezer but didn't remember what it was. When I heated it up, I was in heaven - it was sooo good. Here's the original as I know it: https://www.theendlessmeal.com/creamy-coconut-lentil-curry/

Print Recipe

Prep Time 5

Cook Time 55

Total Time 1

Servings: 6 servings

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

1 TB coconut oil
1 TB cumin seeds
1 TB coriander seeds
1 head garlic (10-12 cloves)
28 ounce can of crushed tomatoes
2 TB ginger chopped
1 TB turmeric
2 tsp sea salt
1 cup dried brown lentils
1-2 tsp ground cayenne pepper optional
3 cups water
15 ounce can coconut milk
1 cup chopped cilantro

Method

Heat coconut oil in large pot or skillet over medium high-heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes.
Add the lentils and, if using, the cayenne powder, and the 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 ½ – 1 cup of water.
Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

Notes

Freezes well. Serve with basmati rice and naan. Add fresh vegetables such as potato, carrots, or cauliflower after lentil mixture comes to a boil.