Coconut Red Lentil Curry

5 from 1 vote

My favourite cozy winter meal. Prefect for nights you don't have much in your fridge, because it uses lots of pantry staples. And it freezes well, making it great for meal prepping.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 378kcal

Author: Bailey Franklyn

Ingredients

1-2 tablespoon olive oil
1 onion, diced
1 inch piece of ginger, minced
2-3 cloves garlic, minced
5 teaspoon curry powder
1 teaspoon red chili flakes (more if you like heat)
1 can coconut milk
1 796ml can crushed tomatoes
2 ½ cups water
2 ½ cups vegetable broth
2 cups red lentils, rinsed
basmati rice

Instructions

Add olive oil to a large pot over medium heat. Cook diced onion until fragrant and translucent.
Add ginger and garlic. Cook for a few minutes until fragrant.
Add curry powder and chili flakes. Mix until well combined and the onion mixture is well covered in spices. Cook for 1-2 minutes.
Add coconut milk, broth, water and red lentils. Stir until combined.
Bring to a boil, then reduce to a simmer and cook until lentils are cooked, 10-15 minutes.
Add crushed tomatoes. Stir well until everything is combined.
Meanwhile, cook basmati rice according to directions on the package.
Let curry simmer for another 20-30 minutes or until reduced to a consistency you enjoy. It should be thicker than soup.
Taste and season with salt and pepper.
Add basmati rice to a bowl. Ladle curry on top. Garnish with cilantro and more chili flakes (optional). And serve with some warm pitas and a salad.

Notes

TOMATOES: I prefer crushed tomatoes, but if you like more texture you can use diced canned tomatoes

SPICIER: this curry is flavourful but not too spicy. You can add more chili flakes it you want more heat.

HOW TO SERVE: serve over basmati rice, with some vegetables (either a green salad or a cucumber salad), and some warm pitas

FREEZE: this curry freezes really well.

Nutrition