Curries are one of my favorite kinds of dishes to make because they’re so flavorful and filling. They’re also really easy to adapt, which is why it’s taken me this long to post a recipe — I kept trying different variations and loving all of them.
But then I finally settled on this one, for very good reason. Lentils are cooked in creamy, spiced coconut milk sauce with a hint of tomato that keeps luring me back, again and again.
Lentils are amazingly healthy
…and yet even as a mostly-vegetarian, I avoided them for years because I wasn’t sure how to actually make them into a meal. Then I discovered Indian food, in the form of Tasty Bite microwavable lentil pouches (which are pretty delicious and not bad for you, by the way). But skip the microwave and try this coconut lentil curry instead — it’s easy to make and packed with so much flavor!
Even now that I’ve had a lot of real, not-from-a-pouch Indian food — or at least as real as it is in NYC — I still usually prefer to make a curry like this at home. It’s obviously healthier and less expensive (doesn’t get cheaper than lentils!), but I also love experimenting with different spices and mixing up the vegetables. Mushrooms and frozen peas are probably my favorite combination, but see the recipe notes for other ideas and get creative!
Coconut Lentil Curry with Cauliflower Rice
Ingredients
- 1 ½ tbsp ghee or coconut or olive oil
- 1 tbsp cumin and/or coriander seeds - optional
- 4-5 large garlic cloves pressed or minced - about 1 tbsp
- 1 tbsp fresh ginger (from a ~2-inch piece, peeled & grated or minced)
- 1 tbsp good-quality curry powder*
- 1 tsp turmeric*
- ½ tsp cayenne - optional
- freshly ground pepper
- ½ tsp sea salt
- ~5 oz mushrooms (I use baby bella), washed & sliced
- 1 cup uncooked green lentils
- 14.5- oz can full-fat, unsweetened coconut milk (I like Whole Foods Organic brand)
- 15- oz can organic tomato sauce
- 1 cup frozen peas
Serve/top with:
- 12- oz package frozen riced cauliflower**
- Other ideas: brown rice, naan or pita bread, fresh cilantro, halved cherry or grape tomatoes, plain yogurt, chopped greens
Instructions
- In a large frying pan (I use a 10” x 2” stainless steel), warm the oil over medium heat. If using seeds, add them and fry for about 1 minute or until fragrant. Add the garlic and ginger, and cook for another minute, or a bit longer if you have larger pieces, stirring occasionally. Add the mushrooms (plus more oil or a splash of water if the pan is dry) and cook, stirring occasionally, for 5-7 minutes or until they’ve cooked down. Add the spices, stir, and cook for another minute.
- Shake the can of coconut milk well and then add it to the pan. Fill the can halfway with warm water (about 1 cup) and add it. Add the lentils (rinsed if needed), tomato sauce, salt and several grinds of pepper; stir well. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low - I move the pan to a small burner - and simmer uncovered until the lentils are soft. Start checking them after about 25 minutes, or according to package directions. You may need to add more water, depending on the lentils used and the consistency you want. Taste and add more salt, pepper or any additional spices to taste.
- When the lentils are just about cooked, add the frozen peas and cook for another 5 minutes.
- If making cauliflower rice: Meanwhile, heat a second large pan over medium heat and add the frozen riced cauliflower. Sauté for about 10 minutes, breaking up the chunks with a large spoon or spatula, until fully defrosted. Season with salt and pepper.
- Serve right away or to make it ahead (it keeps really well), allow the curry to cool and then store it in a tightly sealed container in the fridge for 4-5 days. It may thicken a bit so add a splash of water when you reheat it if needed.
Notes
Please leave a rating below if you try it, and let me know about any tasty variations you come up with!
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