Lentil Curry Recipe
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.
Lentil Curry Recipe
Ingredients
- 2 tablespoons Oil
- 1 Onion chopped
- 4-5 garlic cloves crushed
- 2 tablespoons Grated ginger
- 2 teaspoons Curry powder
- ½ teaspoon Cumin
- ½ teaspoon Turmeric
- Salt to taste
- Pepper to taste
- 1 can 14oz/400g Tomato sauce/crushed tomatoes
- 3 cups 720ml Water
- 1 can 14oz/400g Coconut milk
- 1 cup 190g Dried lentils
- 1 teaspoon Garam masala optional
- 1-2 tablespoons Coriander leaves chopped *optional
Instructions
- DIRECTIONS
- Rinse the lentil under cold water and set aside.
- Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.
- Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.
- Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).
- Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.
- Serve with rice, naan or as is.
Video
Do You think this could be made in the Instapot?
What is the calories in one serving size?
What I do is add the total of all ingredients put in and divide by 6. This dish has 6 servings.
Just made this recipe and it’s a keeper. Doubled the spices and only added 2 cups of water instead of three and it turned out great. I don’t think this is a serving for six people, though — more like four.