Coconut Lentil Curry
recipes, recipe, how to instructions, Coconut Lentil Curry
A rich and fragrant one-pot curry that blends creamy coconut milk with earthy red lentils, vibrant vegetables, and warming aromatics. This satisfying dish is incredibly comforting and surprisingly easy to make.
Ingredients
Method
1Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
2Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the harissa paste, ground turmeric, cumin, and coriander, cooking for 30 seconds, stirring constantly, until aromatic.
3Add the rinsed red lentils, coconut milk, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender, stirring occasionally.
4Stir in the fresh spinach, cooking until it wilts, about 2-3 minutes. Remove from heat and stir in the fresh lime juice and most of the chopped cilantro, reserving some for garnish.
5Season with salt and black pepper to taste. Serve hot, garnished with the remaining cilantro.
Notes
- For a milder curry, reduce the amount of harissa paste or omit it, and add a pinch of chili flakes instead for a subtle kick.
- Serve this curry over fluffy basmati rice, with warm naan bread, or as a hearty meal on its own.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days, and can also be frozen for up to 3 months.
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