Introduction:
Eating plant-based isn’t just a choice for the planet—it’s a delicious way to nourish your body with wholesome, natural ingredients. This creamy coconut lentil curry is a perfect example of a dish that’s both satisfying and eco-conscious. Packed with protein, fiber, and warming spices, it’s a go-to comfort meal that’s easy to make and full of flavor.
Ingredients:
- 1 cup dried red lentils, rinsed
- 1 can (13.5 oz) coconut milk
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups vegetable broth
- 1 cup diced tomatoes (fresh or canned)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Prepare the Base: Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the garlic and ginger, cooking until fragrant.
- Spice It Up: Add turmeric, cumin, coriander, paprika, and cayenne pepper (if using). Stir the spices into the onion mixture to release their flavors.
- Add Lentils and Liquid: Mix in the rinsed lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Finish with Coconut Milk: Once the lentils are tender, stir in the coconut milk. Let the curry simmer for another 5 minutes, allowing the flavors to meld.
- Season and Serve: Add salt and pepper to taste. Serve warm, garnished with fresh cilantro, alongside rice, naan, or quinoa.
Conclusion:
This creamy coconut lentil curry is proof that plant-based meals can be hearty, nutritious, and delicious. Whether you’re exploring plant-based eating or looking for a new recipe to add to your repertoire, this dish is a comforting option that aligns with your wellness goals.