Then add salt, curry powder, turmeric, and cayenne Lentil curry cook for cutry minute more. Photo by Robert Davis. Very tasty. Understand audiences through statistics or combinations of data from different sources. Instructions Melt butter in oil in a 4.

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Lentil Curry - the most amazing EASY Lentil Recipe in the world!!!

Lentil curry -

Facebook Twitter Pin It Recipes. Have a question? Need help? Check out this tutorial! I Made this. I Have a Question. Notify me of followup comments via e-mail. You can also subscribe without commenting. You will not be subscribed to our newsletter list. Another banger.

I used the minimum suggested amount of maple syrup and left out the coconut milk. Really liked this but the full can of tomato paste was overpowering. I added more lentils and a full can of coconut milk and it turned out great in the end. So maybe just my personal preference but a great recipe with some minor tweaks :.

both for myself and partner and for my friends and family! My advice to everyone is try this! This is an awesome recepie. I love it and keep doing it over and over again. Great week night dish with ingredients I had on hand with a few substitutions!

I used green curry instead of red and a little less tomato paste than the recipe called for I had a 4oz tube in the pantry. Based on other reviews, I added red chili flakes because we prefer it spicy, and I used forbidden rice. I could have cooked the lentils a bit longer, so this will be even more delicious for lunch tomorrow.

Thanks for another great recipe! This is really delicious and easy — thank you! Really delicious and not spicy at all. I might add more of the curry paste or some red pepper flakes to add a little more heat next time, but really the recipe needs no improvement.

Absolutely delicious. Thank you for the lovely review and for sharing your modifications! I made this last night for dinner. It was really easy and so flavorful!

I used Thai Kitchen brand Red Curry paste and it was perfect. I wanted more veggies so I added roasted cauliflower and a couple handfuls of spinach and served it over brown Jasmine rice. Sooooo good. I will definitely make it again. Thank you!! I followed the directions as suggested and added lime juice at the end.

I enjoyed the level of spice while my boyfriend found it to be too spicy. I served it with brown basmati rice, pickled onions and homemade naan bread.

We do love heat. Thank you for sharing your experience! The only thing I wondered is if I should have cooked the lentils longer as they were still a bit toothy. Thank you for sharing! This one is a firm favourite. We had it over roasted broccoli today — yum! I have to say that, had I not made other recipes from this site, with excellent results, I would probably never have tried this one.

We are in the process of changing our WOE to include more plant-based meals, so expanding our horizons. My first concern was 6 oz. of tomato paste? Seemed a lot, but I had reason to trust. Also used the included link for how to cook brown rice, and that delivered as promised.

The pickled onions are compulsory! Also the coconut milk. Despite these variations, it was delish! Thanks for the lovely review and for sharing your modifications, Sue! So glad you enjoyed the curry.

This is a go to recipe for sure! I often make it with the naan recipe from this site, as well. So there may be some experimentation involved. Holding the salt until the end helps, too! This recipe is straight up delicious! I have never posted a comment ever when following a recipe but this recipe is the bomb.

I used the whole little curry jar bc I figured the rest would just go bad since I really never use it but now I might have to make this everyday!! I also added a little coconut milk to it. Stop reading go make this!! Another winner from Minimalist Baker! I made this exactly as is with the pickled onions and the recommended curry paste.

It came together very easily and was delicious. Also reheated well. Would highly recommend! Hope that helps! Made this last night and will definitely be making again! It was super easy, not too much chopping and measuring which I appreciate.

I made a double batch and a few modifications: sautéed a couple of Thai chilis in with the garlic and ginger we like things hot ; used half the amount of tomato paste; and substituted brown sugar for coconut sugar, and only used half the recommended amount. This was DELICIOUS! i made this for four people.

the rest of the ingredients stayed the same. i cooked for about 40 minutes — personally i like it that texture — i found the carrots were still a little to the tooth, but that was fine. what elevated this was extra lime, a little hot sauce, and cilantro and lemon pepper.

i think that would have TOTALLY knocked it out of the ball park! Thanks so much for your kind words and lovely review! I only have green Thai kitchen curry. Will this negatively affect this dish?

Might we suggest this recipe instead? I made this tonight and it is great! I added a drained and rinsed can of chickpeas to bulk out the servings to four to take for work lunches this weekend. This recipe is delicious for sure and I will make it again, I would change a few things though.

I also thought there was too much tumeric. I think next time I would try half that amount OR I might try using fresh tumeric instead of ground , the ground just has a bitterness to it that distracted from the other flavors.

The best part of this recipe is that it lasted me all week, I took it to work with a bed of fresh spinach and some jasmine rice each day and it was so good!

I followed the recipe precisely. The flavorings were fantastic, but the lentils were hard after cooking only minutes. Nobody would eat it. Oh no! So sorry to hear that was your experience, Amy! Did you soak the lentils first? What type did you use? Have you tried this with any other milks besides coconut?

Unfortunately, a few of us in the family cannot have coconut or nuts other than almond. Or another idea would be to make this recipe instead coconut milk is optional.

Hope that helps! Hi Joann, unfortunately they will take a lot longer to cook so will still be hard at the end of the cook time. I am enjoying a bowl of this right now! I did adapt to my taste. I served on asian rice, with cucumber raita on top. I was skeptical about this one and thought it might be bland, but it is far from bland!

I doubled the ingredients, but not the lentils, added one cubed golden potato, a bag of frozen peas, and two sliced carrots just because I had these ingredients in the kitchen and they needed to be used up. This is one of my new favorite recipes! Super versatile based one what you have on hand.

I made this yesterday, and my husband and I loved it! I added some almond milk to make it 6 cups total 1 cup servings , and it was so good and comforting! I also used green lentils. MAde this tonight and I have to say it was amazing.

There were some things I had to switch out due to what was already in my pantry. But I will be making again! I like strong flavours, so added extra chili, turmeric and curry powder, plus garnished with fresh coriander. Used lime and brown sugar subbed in, and it was delicious.

I put in around 1. So delicious!! Perfect for a cold winter day! I used regular brown? I love the suggestions in other comments about adding vegetables to the curry.

I will try that next time. Oh yes, I will definitely make this again! I made this and was very disappointed. The ginger overwhelmed the dish. This recipe is delightful! I found it perfect without it!

Thank you for this delicious and healthy recipe! Always nervous to try new recipes that people will eat..

but this was great! I added a lot more of the spices and used honey instead of coconut sugar. Way to go! Thanks so much for the lovely review!

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Facebook Instagram Pinterest Twitter YouTube. Search for. Coconut Curried Golden Lentils 20 Minutes! Simple, flavorful curried yellow lentils seasoned with fresh spices, garlic, and ginger and swimming in a curried coconut sauce. The perfect plant-based side! Author Minimalist Baker.

Print SAVE SAVED. Prep Time 5 minutes minutes. Cook Time 15 minutes minutes. Total Time 20 minutes minutes. Course Side. Cuisine Gluten-Free, Indian-Inspired, Sri Lankan-Inspired, Vegan. Freezer Friendly 1 month.

Does it keep? Cook Mode Prevent your screen from going dark. Ingredients US Customary — Metric. Instructions Note : Soaking lentils is optional but can improve digestibility and speed cook time. See notes for tips. In the meantime, heat a large rimmed skillet over medium heat.

Once hot, add oil or water, shallot optional , garlic, and ginger start with lesser quantity, and add more to taste as desired.

Sauté for minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low. Add coconut milk and coconut sugar or maple syrup and stir to combine. Cook over low heat for minutes to combine the flavors see photo.

Add the well drained, cooked lentils see photo to the coconut sauce and stir. They will likely need more seasoning at this point. I added a bit more salt, curry powder, turmeric, cayenne, and coconut sugar because I like big flavor. But season to taste.

Turn off heat, add lemon juice, and stir. Then serve and enjoy! These are delicious on their own, but they would also be tasty with rice, cauliflower rice , steamed or roasted vegetables , and more. Then rinse, drain, and proceed with recipe as instructed. Serving: 1 half-cup servings Calories: Carbohydrates: Did You Make This Recipe?

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Comment: My Rating: My Rating:. I Made this I Have a Question. All comments I made this Questions. Thank you for the lovely review! Thank you for the lovely review and for sharing your modifications, StephAnn! Thanks for sharing your recipe! Aw, YAY! just made this! Anew house favorite — used date syrup as sweetener and was perfect!

Thanks in advance. Thanks so much for the lovely review and for sharing your modifications, Kelsey! Very tasty. I didnt. Cooking the lentils in stock is a must!

Thanks so much for sharing! Hi Sheri, that should work, yes. Hope you enjoyed the final results! It was AMAZING. THE FLAVORS! So much punch. And nice and spicy, all our sinuses are clear.

It added an amazing zing and ties all the flavours together. Aw, yay! YUM — We want to eat at your house! Thank you for sharing, Josie! Thank you for sharing your experience, Mary! Thank you for sharing your experience, Kasie! Glad to hear you enjoyed it overall!

That recipe also sounds delicious, thank you! And thanks for the prompt reply :. Thanks for giving it a try, Leah! Sorry to hear that, Bruce! Older Comments.

Magnesium for fibromyalgia you tried my Sweet Type diabetes insulin pumps Chickpea Buddha Bowl yet? If not, Lengil absolutely should! Because I love it so Lentil curry, I wanted to make curry Indian-inspired version. My first attempt was too vegetable heavy and a little dry. This recipe is simple, requiring just 30 minutes1 saucepan plus a pot for the brown riceand 10 ingredients to make! The base of the recipe is garlic, ginger, carrots sautéed in coconut oil, and red curry paste. Sometimes Furry want to make a recipe Lentil curry ucrry that you Memory enhancement about Lrntil. This is Reversing aging signs of those recipes. Lentil curry Letil is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. While you give your lentils a quick boil, prepare a coconut curry sauce with spicesginger, garlic, and a healthy dose of coconut milk check out my DIY Coconut Milk recipe. Once the sauce is seasoned, add your lentils and stir. How fun!

Lentil curry -

Remove lid and continue to simmer until lentils are tender, about 5 minutes longer. Garnish: Serve warm garnished with cilantro it pairs well with naan or basmati rice. Red Lentil Curry Variation This dish can also be made using red lentils.

If doing so keep in mind the simmer time will be about half of what is listed. Note that the simmer time directed in the recipe is longer than what is traditionally needed for lentils as listed on the package.

This is because there is some acidity in the sauce from the tomatoes which slows the speed of the cooking process and it takes longer for the lentils to become tender. Add everything to the slow cooker except cilantro.

Cover and cook on low until lentils are completely tender, about 7 to 8 hours. Storage Lentil curry will keep 3 days in the fridge in an airtight container. Or freeze up to 3 months. More Tasty Lentil Recipes to Try Asian Lentil Lettuce Wraps Italian Vegetable Lentil Soup Lentil Tacos Slow Cooker Mexican Lentil Soup Moroccan Sweet Potato Lentil Soup Follow Cooking Classy Facebook Pinterest Instagram YouTube.

plus weekly recipe updates Your email. Print Recipe. Review Recipe Pin Save Saved. A vegan dish that's brimming with well spiced Indian flavors, a creamy coconut sauce, and it's perfectly hearty and filling thanks to the fiber and protein-rich lentils.

Recipe makes about 6 cups. Servings: 5. Prep 20 minutes minutes. Cook 1 hour hour. Ready in: 1 hour hour 20 minutes minutes. Instructions To a small bowl add coriander, cumin, turmeric, paprika, pepper, fennel, mustard powder, cinnamon, cloves, and cayenne pepper, set aside. Heat olive oil in a large pot over medium heat.

Pour in broth, tomatoes, coconut milk, lentils and fenugreek. Bring mixture to a simmer. Serve warm garnished with cilantro it pairs well with naan or basmati rice.

Another option is to chop them. Nutrition Facts. This lentil curry is a great to double or triple for meal prep, make ahead or freezer meals because it makes great leftovers!

It reheats beautifully and also freezes well for instant thaw-and eat dinner. I used dried green lentils for this recipe and loved their peppery taste but you still have some other options:. Lentils are pretty straightforward to use in this lentil curry recipe, but here are some answers to commonly asked questions:.

Dried lentils should be easy to find at any grocery store located near the other beans. I usually purchase mine at the bulk bins at Sprouts.

Dried lentils should be transferred from their plastic bags to an air-tight container to withstand any insect damage. Label and store in a cool, dry place such has the back of your pantry, then rotate through your your lentils using the oldest first.

Dried lentils are best for up to two years, but can last indefinitely. Even though lentils have the potential to last for years, they will start to lose some of their nutritional value after 2 years until all but depleted of nutrients by 5 years.

Also note that the age of lentils will affect their cook times. Old lentils will require more time to cook; newer lentils will require less time to cook. Very old dried lentils can even take double the cook time! Simply add additional water or broth as needed until the lentils are tender.

Lentils can spoil, even when dried, due to bugs or moisture. No need to plan ahead and soak the lentils. Simply rinse the lentils to remove any dust or debris then use directly in the recipe. The lentils cook directly in the curried coconut milk and crushed tomatoes so they soak up the wonderful flavor.

Cooking the lentils in the curry is also what make the curry so rich and creamy; as the lentils cook and break down, they thicken the sauce. The ingredients for this lentil curry recipe might look lengthy but most of them are spices!

If you do use light coconut milk, I suggest adding 1 tablespoon cornstarch to help thicken it up. Lentil curry is traditionally served with basmati rice, naan and dahi Indian yogurt or raita We go simple at our house with store-bought naan and Greek yogurt, but you are welcome to go homemade.

Rice soaks up the flavorful sauce and also offers a neutral textural component to both highlight and mellow the flavorful sauce.

In addition to basmati rice, you can also use jasmine rice, plain white rice or brown rice. For low car options, serve lentil curry with cauliflower rice , quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options.

You can also use low carb noodles such as zoodles or spaghetti squash. Yogurt or yogurt-based sauces are the quintessential accompaniment to Indian curries designed to take the edge off the heat and cut through the richness of the curry. Indian curries often served with either a cooling, creamy, yogurt called dahi made from cow or water buffalo milk or cucumber, yogurt-based raita.

You can make a simple raita recipe below , seek out Indian dahi a brand called Desi Dahi is good or a dollop of plain yogurt will also work great I like thick Geek yogurt. Lastly, naan is a yeast-leavened Indian bread, traditionally baked in a tandoor, a clay oven, and is widely available at most grocery stores.

Warm naan will be soft whereas cold naan can be rigid, dry and even crumbly. This coconut lentil curry tastes even better the next day as the flavors have time to build and meld which makes it fabulous for meal prep or on-the- go lunches.

For meal prep lunches, simply divide the curry between airtight containers along with rice, cover and refrigerate until ready to use. I like to put the rice on top of the curry so it stays fresh. You can prep all of the ingredients ahead of time so you can get right to cooking this lentil curry.

You will want to keep whatever ingredients you are adding at different stages separate from one another but ingredients added at the same time can be stored together:. This lentil curry recipe freezes well because the base of the sauce is coconut milk instead of dairy.

Transfer lentil curry to an airtight container or freezer bag and squeeze out excess air; freeze for up to three months. Thaw in the refrigerator overnight before reheating per directions.

Save my name, email, and website in this browser for the next time I comment. Notify me of followup comments via e-mail. You can also subscribe without commenting. Another Carlsbad Craving I will be making.

I have made many of your recipes, and they are ALWAYS so delicious, so when I find myself searching for a recipe, I always default back to your page because they are THE BEST!. Thank you so much Lori for your thoughtful comment Lori!

Looks delicious and I would like to make it this weekend. Quick question, in the recipe you mentioned 3 cups of cauliflower, do you use fresh or frozen? I have never really made cauliflower and I am unsure of how much quantity to buy. If using fresh do you use one whole cauliflower?

What about frozen option? Hi Susan, I recommend fresh cauliflower. this curry was fantastic. I made this up for dinner a few weeks ago and then promptly emailed all of my friends the recipe.

This will be on repeat in my house. Made this for dinner and it was delicious, but you were right — it was even better for lunch the next day!

So delicious and perfect for a chilly day. Thanks so much for the awesome review Kimberly! Hope would I modify this to do it in a slowcooker? Hi Julie! Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes.

Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here. Sign up for our free newsletter and follow us on social media to make your life easier and more delicious with weekly new recipes:.

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This lentil curry is AMAZING!

This meat-free lentil ELntil recipe is such a tasty curyr dish that pairs beautifully Lenhil white rice, Type diabetes insulin pumps rice or naan. It has a chrry complexity of Type diabetes insulin pumps, the curgy make it a nutritious Lentik, and the coconut milk adds some body to make it more substantial. And by using a the homemade spice blend here which is basically a curry spice blend you can control the amount of heat that goes into the dish making it as mild or spicy as you prefer. I think it would be quite different without. Adding more broth then some heavy cream or Greek yogurt in its place near the end may work. More Comments.