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  • Sarah Orban

Coconut Red Lentil Curry

Updated: Jun 21, 2020

Creamy coconut curry with flavourful aromas of ginger, garlic, coriander and cumin. Comfort food at its finest! The lentils add a great source of protein to this dish and you can also add in more nutritious vegetables like carrots or mashed sweet potatoes. Serve over rice, squash (spaghetti or butternut) or pair with warm naan or paratha!

Prep Time: 15 minutes Cook Time: 45 minutes

Total Time: 60 Servings: 4


1 can of coconut milk

2 tablespoons of coconut oil, avocado oil or light tasting olive oil

1 cup of water or chicken broth

1 cup split red lentils

1 tablespoon apple cider vinegar

4 cloves of garlic, minced

1 tablespoon fresh ginger, minced

2 Roma tomatoes, diced

1 teaspoon cumin

2 teaspoons ground coriander

½ teaspoon turmeric

¼ teaspoon kashmiri chilli powder or cayenne pepper (optional for added heat)

1 teaspoon chicken powder (omit if using chicken broth)

Handful of fresh cilantro, chopped


Step 1: Heat the oil in a large pot or skillet over medium-high heat. Add the ginger, garlic, tomatoes, and spices to the skillet and cook for about 2 minutes.

Step 2:

Add the water (or chicken broth), apple cider vinegar and the lentils, bring to a boil. Reduce the heat to low, cover with the lid and let simmer for 40 minutes, or until the lentils are soft. Stirring every so often to make sure the lentils are not getting stuck to the bottom.

Step 3:

Once the lentils are cooked stir in the coconut milk, salt and pepper and increase the heat to medium/high bringing to a simmer again. Reduce the heat to low and allow about 5-10 minutes to thicken. Stir in the freshly chopped cilantro before serving.


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