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Creamy Dairy-Free Coconut Lentil Curry

creamy dairy-free coconut lentil curry - featured image
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A quick and easy vegan curry featuring red lentils simmered in creamy coconut milk with warm spices, perfect for a comforting dairy-free dinner.

Ingredients

Scale
  • 1 cup (200g) red lentils
  • 1 can (13.5 oz / 400ml) full-fat canned coconut milk
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup (240ml) canned crushed tomatoes or fresh diced tomatoes
  • 2 cups (480ml) vegetable broth
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder or cayenne (adjust to taste)
  • 1 teaspoon garam masala (added at the end)
  • Salt to taste
  • A handful fresh cilantro, chopped (optional)
  • Juice of half a lime
  • 2 tablespoons neutral oil (canola or coconut oil)

Instructions

  1. Rinse the lentils under cold water until the water runs clear and set aside.
  2. Heat oil in a large saucepan over medium heat. Add chopped onion and sauté for about 5 minutes until softened and translucent.
  3. Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
  4. Sprinkle in turmeric, cumin, coriander, and chili powder. Stir constantly for 30 seconds to 1 minute to toast the spices.
  5. Add crushed or diced tomatoes and simmer for 3-4 minutes until they break down slightly.
  6. Stir in rinsed lentils and vegetable broth. Bring to a gentle boil, then reduce heat to low and cover.
  7. Simmer lentils for 20-25 minutes until tender and mostly broken down, stirring occasionally. Add more broth or water if too thick.
  8. Pour in coconut milk and simmer uncovered for 5-7 minutes, stirring occasionally until creamy and slightly thickened.
  9. Remove from heat and stir in garam masala and lime juice. Adjust salt to taste.
  10. Garnish with chopped cilantro and serve hot with basmati rice, naan, or salad.

Notes

If the curry thickens too much after sitting, stir in a splash of water or broth to loosen it. For a smoother texture, blend half the cooked lentils before adding coconut milk and mix back in. Toasting spices in oil is essential for unlocking flavor. Adjust chili powder to taste for desired spice level. Leftovers taste better after a day and can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: coconut lentil curry, dairy-free curry, vegan dinner, easy curry recipe, plant-based, coconut milk curry, red lentils, quick weeknight meal

Find it online: https://blipflavor.com/creamy-dairy-free-coconut-lentil-curry-recipe-easy-perfect-vegan-dinner/