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Introduction
The origins of lentil coconut curry can be traced back to the coastal regions of South India, where coconut and lentils are dietary staples. This curry is a beloved comfort food in households across the Indian subcontinent, where recipes are passed down through generations. Its popularity has also spread globally, embraced by vegans and omnivores alike for its amazing flavors and nourishing qualities. With lentils, coconut milk, and a vibrant spice blend, this dish seamlessly blends tradition with plant-based goodness.
Ingredients
• 1 cup (200g) dried brown lentils, rinsed and drained
• 1 tablespoon (15ml) vegetable oil or coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon (8g) grated fresh ginger
• 1 tablespoon (6g) ground cumin
• 1 tablespoon (6g) ground coriander
• 1 teaspoon (3g) ground turmeric
• 1/2 teaspoon (2g) cayenne pepper, or to taste
• 1 (14oz/400ml) can diced tomatoes with juices
• 1 (13.5oz/400ml) can coconut milk, well shaken
• 1 cup (240ml) vegetable broth or water
• 1 teaspoon (6g) salt, or to taste
• 1/4 cup (8g) chopped fresh cilantro, for garnish
• Lime wedges, for serving
Step 1:
Rinse the lentils under cold water and drain them. Set aside.
Step 2:
Heat the vegetable or coconut oil in a large saucepan or Dutch oven over medium heat.
Step 3:
Add the chopped onion and sauté for 2-3 minutes until translucent.
Step 4:
Add the minced garlic and grated ginger. Cook for 1 minute, stirring frequently, until fragrant.
Step 5:
Stir in the ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for 1 minute to toast the spices.
Step 6:
Pour in the diced tomatoes with their juices, coconut milk, vegetable broth or water, and salt. Bring the mixture to a simmer.
Step 7:
Add the rinsed lentils and stir to combine. Cover the saucepan with a lid and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape.
Step 8:
Remove the lid and continue simmering for 5 minutes more, or until the sauce has thickened to your desired consistency.
Step 9:
Taste and adjust the seasoning with additional salt, if needed. Garnish with fresh chopped cilantro and serve with lime wedges.
Q: Can I use canned lentils instead of dried lentils?
A: While you can use canned lentils, it's best to use dried lentils for this recipe. Canned lentils may become mushy and fall apart during the cooking process.
Q: How can I make this recipe less spicy?
A: Reduce or omit the cayenne pepper to make the curry milder. You can also balance the heat by adding more coconut milk or a dollop of yogurt when serving.
Q: Can I freeze this lentil coconut curry?
A: Yes, you can freeze the lentil coconut curry for up to 3 months. Allow it to cool completely, then transfer it to an airtight freezer-safe container, leaving some room for expansion.
• For a richer flavor, use coconut oil instead of vegetable oil.
• Adjust the amount of cayenne pepper to suit your desired level of heat.
• You can substitute fresh tomatoes for canned if they are in season. Use about 2 cups (300g) diced fresh tomatoes.
• If you don't have fresh cilantro, you can use parsley or omit the garnish.
• For a creamier texture, blend a portion of the cooked lentils into the curry sauce before serving.
• This recipe is naturally vegan, gluten-free, and dairy-free, making it suitable for various dietary restrictions.
Serve the lentil coconut curry over steamed rice or with warm naan bread. Garnish with fresh cilantro and a squeeze of lime juice.
Allow the curry to cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days.
Prepare the ingredients (chopping, measuring spices, etc.) before starting to cook. This will help the cooking process go smoothly.
- Don't skip toasting the spices as it helps to release their flavors and aromas.
- Adjust the amount of cayenne pepper according to your desired level of heat.
- For a creamier texture, blend a portion of the cooked lentils into the curry sauce before serving.
For a protein boost, add cooked diced chicken or shrimp towards the end of cooking. You can also use red or yellow lentils instead of brown for a different texture.
This lentil coconut curry pairs well with steamed basmati rice, warm naan bread, or a crisp green salad. For a beverage, consider serving it with mango lassi or a light beer.
This dish can be enjoyed year-round, but it's especially comforting in the cooler months.
This recipe is free from common allergens like dairy, gluten, and nuts. However, it does contain coconut milk, which may be an allergen for some individuals.
