LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!
Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.
Provided by Nagi
Categories Mains
Number Of Ingredients 16
Steps:
- Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
- Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
- Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
- Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
- Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
- Coriander: Stir through half the coriander, then taste and add more salt if needed.
- Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).
Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 14 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 22 mg, Sodium 782 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving
COCONUT RED-LENTIL CURRY
Make this coconut red-lentil curry recipe for a warming weeknight dinner. Coconut milk adds richness to the South Indian vegetarian meal.
Categories Vegetable Vegetarian Quick & Easy Dinner Coconut Curry Lentil Zucchini Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 15
Steps:
- Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
- Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.
VEGAN LENTIL CURRY
This hearty vegan lentil curry is the perfect weeknight meal. It's creamy, filling, easy to make and loaded with flavor.
Provided by Alison Andrews
Categories Main Course
Time 55m
Number Of Ingredients 18
Steps:
- Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
- Add in the dried lentils and toss them with the onions and spices.
- Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
- When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
- Serve with rice, fresh basil and some slices of fresh lime.
Nutrition Facts : ServingSize 1 Serve, Calories 412 kcal, Sugar 8.3 g, Sodium 625 mg, Fat 19.9 g, SaturatedFat 12.4 g, Carbohydrate 45 g, Fiber 18.5 g, Protein 15.9 g
LENTIL CURRY RECIPE
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.
Provided by TheCookingFoodie
Categories Vegan Recipes Healthy recipes Find Vegetarian Recipes Dinner Recipes Lunch Recipes Gluten-Free Recipes Easy Recipes
Yield 6
Number Of Ingredients 15
Steps:
- Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry
COCONUT CURRY GREENS WITH LENTILS
I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
- Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
- Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.
More about "curried lentils recipe coconut milk"
CURRIED LENTIL, TOMATO, AND COCONUT SOUP RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (160)Estimated Reading Time 6 minsServings 4
- Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
COCONUT CURRIED GOLDEN LENTILS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 153Calories 235 per servingCategory Side
- Note: Soaking lentils is optional but can improve digestibility and speed cook time. See notes for tips.Bring water to a boil in a large pot or saucepan. Add lentils and bring back to a boil. Once boiling, reduce heat to a simmer and cook lentils uncovered for 4-5 minutes or until just tender. Then drain and set aside. Be careful not to overcook or they can become mushy (cooking time will vary by variety of lentil - check package for instructions).
- 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 2-3 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 3-4 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.
CREAMY COCONUT LENTIL CURRY - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (403)Calories 266 per servingCategory Dinner
- Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
- Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
CURRIED LENTILS WITH COCONUT MILK - ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (11)Estimated Reading Time 2 mins
- In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.
- Add the lentils, coconut milk, and 1 to 2 teaspoons kosher salt (Note: if you are sensitive to salt or using table salt or even Morton’s kosher salt, which is saltier than Diamond Crystal kosher salt, start with 1 teaspoon, then add more to taste—I use Diamond Crystal and so typically use 2, but use your judgement), then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they’re completely soft, about 20 minutes. Season to taste with salt. (Note: If you’re using French green lentils, you will need to cook this longer, 30 to 45 minutes. Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.)
- Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. A side of naan is nice, too.
LENTIL & BROCCOLI CURRY WITH COCONUT MILK – LENTILS.ORG
From lentils.org
Servings 4Total Time 30 minsEstimated Reading Time 40 secs
CURRIED RED LENTILS WITH COCONUT MILK - THE WASHINGTON POST
From washingtonpost.com
3.5/5 (26)Servings 4Is Accessible For Free TrueCalories 310 per serving
BEST CURRIED LENTILS WITH COCONUT MILK RECIPE - HOW TO ...
From food52.com
Reviews 148Servings 4Cuisine IndianCategory Entree
INDIAN COCONUT LENTIL CURRY (QUICK & EASY VEGAN RECIPE ...
From everydayeasyeats.com
5/5 (2)Category MainCuisine IndianCalories 411 per serving
- In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes until softened.
- Add the lentils. Reduce heat to low, cover, and simmer for about 10 minutes. Season with salt and pepper to taste.
COCONUT LENTIL CURRY RECIPE (GLUTEN-FREE) - YUP, IT'S VEGAN
From yupitsvegan.com
5/5 (5)Calories 367 per servingCategory Curry, Dinner, Stew
- Add the lentils to a saucepan and add 3 cups of water with a pinch of salt. Bring to a boil, then reduce to a steady simmer and partially cover. Cook for about 20-25 minutes (shorter if using red lentils), stirring occasionally, until completely tender. Add extra water if they begin to dry out. Drain excess water after cooking.
- Meanwhile, in a large pan, heat the oil over medium-high heat. Add the onion with a pinch of salt. Cook, stirring frequently, until the onion is softened, 4-5 minutes. Add the cumin seeds and coriander seeds (if using) and stir well. Cook for another 60 seconds.
- Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30-45 seconds more to toast the spices.
- Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk. Bring the mixture to a boil, then reduce the heat to medium-low.
CREAMY COCONUT & RED LENTIL CURRY - FROM MY BOWL
From frommybowl.com
4.9/5 (18)Total Time 30 minsCategory Main
- Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes
- Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk and vegetable broth and stir to combine.
- Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.
- Serve warm with rice, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.
COMFORTING CURRY LENTIL SOUP WITH COCONUT MILK RECIPE | A ...
From asideofsweet.com
Estimated Reading Time 3 mins
- Combine the lentils, broth, turmeric, thyme and curry in a large pot and bring to a boil. Turn heat down and let simmer uncovered for 20 minutes.
- In a separate pan, heat the coconut oil over medium high heat. Add the onion and sauté until just browned. Add the lemongrass, salt, and remaining spices and sauté another minute.*
- Add the onion mixture, coconut milk and greens to the lentils. Simmer for another five minutes, stirring occasionally, until greens are wilted.
QUICK AND TASTY COCONUT CURRY LENTILS - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 256 per serving
- Reduce heat to simmer, cover pot with a lid, and cook until lentils are soft but not mushy, 35-40 minutes. Be sure to remove lid and stir lentils every so often to prevent sticking and burning. Add more water/broth as needed.
COCONUT GREEN CURRY LENTILS RECIPE - PINCH OF YUM
From pinchofyum.com
4.6/5 (26)Total Time 35 minsCategory DinnerCalories 225 per serving
- Place lentils, bulgur, 2 cups water, curry paste, and turmeric in a medium saucepan. Bring to a boil and simmer for 15-20 minutes or until lentils are mostly cooked. Add the remaining 1/2 cup water during cook time if lentils and bulgur have absorbed all the water. You want to cook it until there is no liquid remaining. Turn the heat to medium or low, if it’s not already.
- Keeping the saucepan on the heat, stir in the tomato paste. Mixture should thicken slightly. Add butter, garlic, and garam masala; stir to combine until butter is melted. Add coconut milk and simmer for another 5-10 minutes or until thick and creamy.
- Remove from heat and stir in ginger and spinach until barely wilted. You can also serve this with fresh spinach, adding it just before serving.
EASY COCONUT CURRIED LENTILS - FOODESS
From foodess.com
5/5 (2)Category DinnerCuisine IndianTotal Time 1 hr 20 mins
- Rinse lentils and bring to a boil in a large pot of water; reduce to a simmer and cook, uncovered, until fully tender – 30-45 minutes depending on type and how fresh they are.
- Meanwhile, heat oil over medium heat in another large pot or dutch oven. Add onion and cook until soft and golden, about 15 minutes – don’t rush this step; reduce heat of onions are browning too quickly.
- Stir in garlic and ginger, cook 1 minute. Add mustard seeds, turmeric and cayenne; cook until fragrant, about 2 minutes (be careful, mustard seeds may pop). Stir in tomatoes and coconut milk; reduce heat to low and simmer until lentils are finished cooking.
- Meanwhile, preheat oven to 350 degrees F. Spread coconut ribbons on a baking sheet and toast until golden brown, approximately 6 minutes (but watch closely, they burn fast!).
CURRIED LENTILS WITH KALE AND COCONUT MILK | ALEXANDRA'S ...
From alexandracooks.com
4.9/5 (38)Category Dinner
- In a large pot over medium-high, combine the oil, onion, garlic and 1 teaspoon salt. When you hear a sizzle, cover the pot, turn heat to low, and cook, stirring every so often, until the onion has softened and is just beginning to color, 7 to 9 minutes. Stir in the ginger, the mustard seeds, turmeric, coriander, fennel and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and remaining 1/2 teaspoon salt, then bring to a boil. Reduce to low, cover and simmer, stirring once or twice, until the lentils have broken down, 40 to 50 minutes.
- Stir in the kale and return to a simmer. Taste and season with salt if desired. Serve immediately or cool and refrigerate for a future day — it’s good cold straight from the fridge.
CROCKPOT COCONUT LENTIL CURRY - THE ENDLESS MEAL®
From theendlessmeal.com
4.6/5 (24)Total Time 4 hrs 10 minsCategory Dinner
- Add the dried brown lentils, ginger, cumin, coriander, turmeric, if using the cayenne, crushed tomatoes, garlic, onion, and 3 cups of water in your crockpot. Put the lid on and set the timer for 4 hours on high or 8 hours on low.
- Stir the coconut milk, 2 teaspoons of sea salt, cilantro and cherry tomatoes into the curry. Taste and add extra salt to taste.
CURRIED LENTILS RECIPE WITH COCONUT | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 4Author Lisa Featherby
COCONUT CURRIED RED LENTIL SOUP - HOW TO MAKE RED LENTIL SOUP
From delish.com
Total Time 1 hr
LENTILS IN COCONUT MILK - HOME COOKING ACADEMY
From homecookingacademy.com
10 BEST LENTIL CURRY WITH COCONUT MILK RECIPES | YUMMLY
From yummly.co.uk
10 BEST CURRIED LENTIL SOUP WITH COCONUT MILK RECIPES | YUMMLY
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CREAMY COCONUT LENTIL CURRY - YOUTUBE
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RED LENTIL COCONUT MILK CURRY — IN WILDER PLACES
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