Dairy-Free Coconut Lentil Curry

Why you’ll love this recipe

• It’s so simple, yet so comforting

• It uses pantry staples that you probably already have in the house

• It’s creamy, yet dairy-free

Print

Dairy-Free Coconut Lentil Curry

Author: Shalane Katugampola

Inspired by Healthy Nibbles and The Endless Meal

Ingredients

• 1 cup dry lentils
• 2 tbsp vegetable oil
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 14-ounce can crushed tomatoes
• 2 tsp brown sugar
• 1 tbsp yellow curry powder
• 1/2 tsp cayenne pepper
• 2 cups water
• 1/2 cup coconut milk
• Salt to taste
• Fresh coriander to garnish (optional)

Instructions

1. Rinse the lentils. Drain and set aside
2. In a medium pot, heat the oil over medium heat.
3. Add the onions and cook, stir to avoid burning
4. Add the garlic and ginger and cook until fragrant
5. Add the crushed tomatoes, sugar, curry powder, and cayenne pepper. Stir to combine
6. Add the lentils and water, stir. Cover the pot and bring to boil
7. Reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the lentils are tender
8. Pour in the coconut milk and add salt to taste, stir. Turn off the heat
9. Garnish with fresh coriander and serve with rice

Notes

Be sure to add salt only at the very end since salt can prevent the lentils from reaching tenderness

More dinner recipes