This creamy red lentil and coconut curry is a delightful, flavorful dish that’s perfect for a comforting meal. The combination of red lentils, aromatic spices, and creamy coconut milk creates a rich and satisfying curry that’s easy to prepare and sure to impress.
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30 minutes
- Total: 45 minutes
Ingredients:
- 250 g red lentils (1 cup)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp ginger paste
- 1 tsp curry paste
- 1 can of coconut milk
- 1 cube of homemade vegetable broth (or store-bought)
- 400 ml water (1 3/4 cups)
- Juice of 1 lime
- 1 bunch of coriander, chopped
- 2 tsp salt
- Black pepper to taste
- 1 red pepper, chopped
- Olive oil for cooking
- Cooked rice, for serving
Directions:
Prepare the Ingredients:
- Rinse the red lentils under cold water until the water runs clear. Set aside.
- Finely chop the onion and red pepper, and mince the garlic.
Cook the Aromatics: 3. In a large pot, heat some olive oil over medium heat. 4. Add the chopped onion and sauté until it becomes translucent. 5. Add the minced garlic, ginger paste, and curry paste. Cook for another 2-3 minutes until fragrant.
Add the Lentils and Liquid: 6. Add the rinsed red lentils to the pot and stir to combine with the aromatics. 7. Pour in the coconut milk, water, and the vegetable broth cube. Stir well. 8. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened.
Season and Finish: 9. Add the chopped red pepper to the pot and cook for another 5 minutes until tender. 10. Season with salt, black pepper, and lime juice to taste. 11. Stir in the chopped coriander.
Serve: 12. Serve the creamy red lentil and coconut curry hot over cooked rice. 13. Garnish with additional chopped coriander if desired.
Serving Suggestions:
- Serve this curry with a side of naan or flatbread.
- Pair with a fresh green salad for a balanced meal.
- Top with a dollop of yogurt for extra creaminess.
Cooking Tips:
- Ensure the lentils are well-rinsed to remove excess starch.
- Adjust the consistency of the curry by adding more water if needed.
- For added heat, include some chopped fresh chili or a pinch of chili flakes.
Nutritional Benefits:
- Red Lentils: High in protein, fiber, and iron.
- Coconut Milk: Provides healthy fats and a creamy texture.
- Coriander: Rich in antioxidants and vitamins.
Dietary Information:
- Vegetarian/Vegan: This dish is suitable for both vegetarians and vegans.
- Gluten-Free: Naturally gluten-free, ideal for those with gluten intolerance.
- High in Protein: The lentils provide a substantial amount of plant-based protein.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pot over low heat or in the microwave until warmed through.
Why You’ll Love This Recipe:
- Flavorful: Rich in spices and creamy coconut milk.
- Healthy: Packed with nutrients and plant-based protein.
- Easy to Make: Simple steps with readily available ingredients.
- Versatile: Perfect as a main dish or side.
Conclusion:
This creamy red lentil and coconut curry is a perfect blend of flavors and textures, making it an ideal dish for any occasion. Enjoy the rich taste of coconut milk combined with the wholesome goodness of red lentils and aromatic spices. Serve it hot over rice and savor every bite!