Description
This Indian lentil curry with coconut milk is a creamy, protein-rich dish packed with warm spices and wholesome flavor. It’s an easy, one-pot vegan meal perfect for weeknights or meal prep. Serve with rice or naan for a soul-satisfying experience straight from your kitchen.
Ingredients
Units
Scale
- 1 cup red lentils (masoor dal), rinsed
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon garam masala
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth or water
- 1 teaspoon salt (adjust to taste)
- Juice of 1/2 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat coconut oil in a pot over medium heat. Add chopped onion and sauté until soft and translucent.
- Stir in garlic and ginger; cook for another 1–2 minutes until fragrant.
- Add turmeric, cumin, coriander, cayenne (if using), and garam masala. Stir for 30 seconds to toast the spices.
- Add rinsed lentils, coconut milk, and broth. Stir and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 20–25 minutes, or until lentils are soft and curry has thickened.
- Stir in lime juice and adjust salt to taste.
- Serve hot, garnished with chopped cilantro.
Notes
- Red lentils cook quickly and break down for a creamy texture—don’t substitute with green or brown lentils unless adjusting the cook time.
- Add chopped spinach or kale for extra greens.
- Store leftovers in the fridge for up to 4 days; flavors deepen over time.
- This curry freezes well—perfect for batch cooking.
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
