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A bowl of golden creamy coconut lentil curry garnished with fresh cilantro and lime.

Creamy Coconut Lentil Curry

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 380 kcal

Ingredients
  

  • 1 cup dried red lentils, rinsed
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic , minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 cups low -sodium vegetable broth
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh cilantro, chopped

Instructions
 

  • Heat vegetable oil in a heavy-bottomed pot over medium heat.
  • Add the diced onion and sauté for approximately 5 minutes until translucent.
  • Incorporate the minced garlic and grated ginger; cook for 60 seconds until aromatic.
  • Add the curry powder, turmeric, and cayenne pepper, stirring constantly for 30 seconds to toast the spices.
  • Add the rinsed red lentils and vegetable broth to the pot; bring the mixture to a rolling boil.
  • Reduce the heat to low, cover the pot, and simmer for 15 minutes or until lentils are tender and have absorbed most of the broth.
  • Stir in the coconut milk and continue to simmer uncovered for 5 minutes until the curry reaches a thick, creamy consistency.
  • Remove from heat and stir in the lime juice and salt.
  • Garnish with chopped cilantro and serve immediately.