Coconut Curry Lentils
Creamy coconut curry lentils flavored with yellow curry, red curry paste, and warm spices. Quick to make and served over rice or with naan.
Equipment
- Large cast-iron pot
Ingredients
Ingredients
- 3 tablespoonscoconut oil
- 1/2 cupshallotdiced 1 to 2 shallots
- 2 tablespoonsminced gingersee note 1
- 2 tablespoonsgarlic cubes
- 1 tablespoonyellow curry powdersee note 2
- 1-1/2 teaspoonspaprika
- 1-1/2 teaspoonsground cumin
- 1 teaspoonground turmeric
- 3 tablespoonsred curry pastesee note 3
- 1 13.5-ounce cancoconut milkfull-fat
- 2 15-ounce canslentilsdrained and rinsed
- Optional additionssee note 4
- Serving suggestionssee note 5
Instructions
Instructions
- Heat 3 tablespoons coconut oil in a large pot over medium-high heat (cast iron will cook quicker) until melted and shimmering.
- Add 1/2 cup diced shallot, 2 tablespoons minced ginger, and 2 tablespoons garlic cubes. Sauté, stirring frequently, for 2–3 minutes until the shallot softens.
- Add 1 tablespoon yellow curry powder, 1-1/2 teaspoons paprika, 1-1/2 teaspoons ground cumin, 1 teaspoon ground turmeric, and 3 tablespoons red curry paste. Sauté, stirring constantly, for 1–2 minutes until the spices are very fragrant.
- Shake the 1 (13.5-ounce) can of full-fat coconut milk, then pour it into the pot. Stir and continue to heat over medium-high until the coconut milk begins to bubble and thicken, about 3–5 minutes.
- While the coconut milk heats, thoroughly rinse and drain the 2 (15-ounce) cans of lentils. Add the drained lentils to the pot and stir to combine.
- Remove the pot from heat. If using any optional additions, stir them in now.
- Taste and adjust the seasonings by adding more curry powder, red curry paste, paprika, cumin, or turmeric as desired.
- Serve the lentil curry over rice with warmed naan and fresh cilantro if desired.
Notes
Fill a large pot with water and set it to boil.
Once the water is at a rolling boil, salt the water and add in rice (as much as you’d like!).
Cook without reducing the heat for 6 minutes (taste test to ensure it is tender), then drain and fluff with a fork. Easy!
Once the water is at a rolling boil, salt the water and add in rice (as much as you’d like!).
Cook without reducing the heat for 6 minutes (taste test to ensure it is tender), then drain and fluff with a fork. Easy!