Best 2 Red Lentil Coconut Curry Recipes

Thinking of preparing a flavorful and aromatic dish? Look no further than red lentil coconut curry! This delightful vegan recipe combines the goodness of creamy coconut milk with the earthy flavor of red lentils. With its vibrant hue and enticing aromas, this curry is sure to tantalize your taste buds and add a touch of warmth to your dining experience. So, if you're ready to embark on a culinary adventure, let's dive into the world of red lentil coconut curry and discover the best recipe to satisfy your cravings.

Here are our top 2 tried and tested recipes!

VEGETARIAN RED LENTIL COCONUT CURRY

Vegetarian Red Lentil Coconut Curry image

This is a dreamy, creamy, delicious vegetarian red lentil coconut curry which is great served over rice.

Provided by kitschykitch

Categories Main Dish Recipes Curries Vegetarian

Time 1h20m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup red lentils
2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
2 medium carrots, chopped
1 small onion, chopped
salt and ground black pepper to taste
3 medium plum tomatoes, chopped
2 cups vegetable stock
½ (14 ounce) can coconut milk
2 tablespoons red curry paste
2 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon chili powder

Steps:

Rinse lentils with cold water until water runs clear. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 378.7 calories, Carbohydrate 40.8 g, Fat 18.5 g, Fiber 17.6 g, Protein 15 g, SaturatedFat 10.4 g, Sodium 319.5 mg, Sugar 5.1 g

COCONUT RED LENTIL CURRY

Coconut Red Lentil Curry image

Bold and flavorful lentil curry with cauliflower and creamy coconut milk prepared in one skillet. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.

Provided by Hunt's

Categories Trusted Brands: Recipes and Tips Hunt's

Time 1h9m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons Pure Wesson® Canola Oil, divided
1 large head cauliflower, cut into small florets
1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground coriander
1 teaspoon salt
2 (2 1/2-inch) serrano peppers, finely chopped with seeds
1 ½ cups dry red lentils, sorted and rinsed
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 cups vegetable broth
1 (13.5 ounce) can coconut milk
½ cup diced carrot
1 cup frozen green peas

Steps:

In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and cook 3 minutes, stirring occasionally, until lightly browned; set aside.
Reduce heat to medium and add remaining oil. Sauté onion 2 minutes until soft. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, turmeric, coriander, salt and serrano peppers; stir well and cook 1 minute or until spices are fragrant. Add lentils, stir well to coat. Stir in diced tomatoes and broth; bring to a boil. Cover and reduce heat to medium-low, simmer 12 minutes.
Stir in coconut milk, carrots and cauliflower. Simmer 10 minutes. Add peas and continue to simmer 5 minutes. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 48.5 g, Fat 19.9 g, Fiber 13.9 g, Protein 19.3 g, SaturatedFat 12.5 g, Sodium 849.7 mg, Sugar 10.7 g

Tips:

To save time, use pre-cooked lentils. You can also use dried lentils, but they will need to be soaked and cooked before using.
If you don't have coconut milk, you can use plain yogurt or milk instead. However, coconut milk will give the curry a richer flavor.
Add more vegetables to the curry, such as carrots, potatoes, or bell peppers. This will make it a heartier and more nutritious meal.
Serve the curry with rice, naan, or roti. You can also add a dollop of yogurt or chutney on top.
Store leftovers in the refrigerator for up to 3 days. You can also freeze the curry for up to 3 months.

Conclusion:

Red lentil coconut curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a healthy and flavorful curry that can be enjoyed by people of all ages. This curry is a great way to use up leftover lentils, and it is also a good source of protein, fiber, and vitamins. The coconut milk gives the curry a rich and creamy flavor, and the spices add a warm and inviting aroma. Whether you are a fan of Indian food or just looking for a new and exciting recipe, red lentil coconut curry is sure to please.