The Communal Pantry
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The Communal Pantry
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Coconut Lentil Curry

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By theendlessmeal.com

A creamy, flavorful coconut lentil curry that’s easy to make and packed with warm spices—perfect for a comforting plant-based meal.

coconut lentil currylentil curryveganindian-inspired

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 head garlic, chopped (10–12 cloves)
  • 28 oz can crushed tomatoes
  • 2 tablespoons ginger, chopped
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup dried brown lentils
  • 1–2 teaspoons cayenne powder (optional)
  • 2 cups water
  • 15 oz can coconut milk
  • Cherry tomatoes (a few handfuls)
  • 1 cup chopped cilantro

Instructions

  1. Heat coconut oil in a large skillet over medium-high heat. Add cumin and coriander seeds and toast until fragrant, about 45 seconds.
  2. Add garlic and cook until lightly browned, about 2 minutes.
  3. Add crushed tomatoes, ginger, turmeric, and salt. Cook for 5 minutes, stirring occasionally.
  4. Add lentils, cayenne (if using), and water. Bring to a boil.
  5. Reduce heat, cover, and simmer for 35–40 minutes, until lentils are soft. Stir occasionally and add water if needed.
  6. Stir in coconut milk and cherry tomatoes, then bring back to a simmer.
  7. Remove from heat and stir in cilantro.