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Creamy Coconut Lentil Curry Recipe

Creamy Coconut Lentil Curry recipe


This is a warm, creamy curry made with lentils, coconut milk, and spices. It's a yummy dish with a little bit of spice and lots of flavors. You can eat it with rice or bread. It's good for dinner and makes you feel happy and full.


500 g Red Split Lentils
1.5 L Water
400 g Chopped Tomatoes
5 Garlic Cloves
20 g Ginger
3 Tsp Chilli Powder
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1/2 Tsp Turmeric
1 Tsp Ground Cumin
2 Tsp Salt
2 Tsp Ground Coriander
50 ml Coconut Oil
1 Can (400 ml) Coconut Milk
1 Green Chilli (Jalapeño)
A bunch of Fresh Cilantro (Coriander Leaves)
1 Tsp Lemon Juice


Wash the red lentils at least 3 times in warm water until the water runs clear. Place in a large pot with 1.5 L of water and bring to a boil. Reduce heat and simmer for 15 minutes.
While the lentils are cooking, heat the coconut oil in a large pan over medium heat. Add the mustard seeds and cumin seeds. Once they start to pop, add in the chopped tomatoes and cook for 5 minutes.
Crush 4 garlic cloves and 15 g of ginger into a paste using a mortar and pestle. Add this paste to the pan along with the turmeric, ground cumin, ground coriander, and 2 tsp of chilli powder. Cook for another 5 minutes, stirring frequently.
Once the lentils are tender, drain any excess water and add them to the tomato mixture in the pan. Pour in the can of coconut milk and add the salt. Stir well and let it simmer for 10 minutes.
Finely chop the green chilli, the remaining garlic clove, and a generous amount of fresh cilantro. Stir these into the curry along with 1 tsp of lemon juice. Cook for an additional 2 minutes.
Serve the creamy coconut lentil curry hot, garnished with more fresh cilantro. It pairs well with rice or naan bread.

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