Creamy Coconut Lentil Curry

Creamy Coconut Lentil Curry


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Get ready for this savory and hearty stew with a twist. This dish is mixed with coconut oil to bring a creamy texture to the stew and will not disappoint.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 1 cup dried brown lentils
  • 3 cups water
  • 1-2 teaspoons cayenne powder
  • 1 – 15-ounce can coconut milk
  • 5 cherry tomatoes
  • 1 cup chopped cilantro
  • 2 tablespoons coconut oil
  • 1 head of garlic, chopped
  • 1 – 28-ounce can crushed tomatoes
  • 2 tablespoons ginger, chopped
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 lime

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Heat the coconut oil in a large pot over medium-high heat. Then add the garlic to the pot and let it brown, about 2 minutes.
Add the can of crushed tomatoes, turmeric, ginger, and sea salt to the pot as well. Keep stirring the pot a few times, for 5 minutes, then add the lentils, the cayenne powder, and 3 cups of water to the pot and bring it to a boil.
Turn the heat down to low, cover the pot, and let it simmer and stir continuously until the lentils are soft, which should be for about 35-40 minutes.
Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Finally, remove the pot from the heat and stir in the cilantro. Pour in serving dish and cut and squeeze in the lime for taste.

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