Easy Creamy Red Lentil Coconut Curry
This is what I make when the fridge is nearly empty. Red lentils, a can of coconut milk, an onion, a couple of carrots. That’s pretty much it. The spices go into the pan right after the onion, for a minute before anything else, and that little bit of toasting makes the whole pot smell like you’ve been cooking for hours instead of twenty minutes.
Red lentils fall apart as they cook, which is exactly what you want here. They thicken the curry on their own, no cream needed. Rinse them first or it gets gluey. Sometimes I crack an egg or two into the pan at the end and let them poach in the sauce. It’s optional, but it turns a side dish into dinner.
An easy creamy red lentil coconut curry that's ready in about 30 minutes. The lentils simmer down in coconut milk with cumin, ginger and curry powder until thick and fragrant. Swap the carrots for any vegetable you've got, and eat it straight from the pan.
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and minced garlic, and cook, stirring occasionally, for 3 to 4 minutes until the onion is soft and translucent.1 tbsp olive oil, 1 small yellow onion, 2 cloves garlic, 1-2 eggs
- Stir in the curry powder, ground ginger, and ground cumin. Add the diced carrots and cook for about 30 seconds, stirring constantly, so the spices coat the vegetables and release their aroma.1/2 tsp curry powder, 1/2 tsp ground ginger, 1/2 tsp ground cumin, 2 medium carrots, 3/4 cup vegetable broth
- Pour in the rinsed red lentils, coconut milk, and vegetable broth. Stir in the tomato paste and season with salt and mixed peppercorns. Bring to a gentle boil, then reduce the heat to medium-low.1 cup red lentils, 3/4 cup coconut milk, 1 tbsp tomato paste, salt and mixed peppercorns
- Simmer uncovered for about 10 minutes, stirring every couple of minutes, until the lentils are completely tender and have thickened the curry. Add a splash more broth or water if the pan looks dry before the lentils are done.
- If using, create one or two small wells in the curry with the back of a spoon and crack an egg into each one. Cover the pan and cook for 2 to 3 minutes, until the whites are set but the yolks are still soft.
- Scatter fresh parsley and cilantro over the top and serve directly from the pan. Spoon over steamed rice or alongside warm flatbread.fresh parsley and cilantro
Nutrition
Notes
Rinse the lentils well before adding them — it removes surface starch and keeps the curry from becoming gluey. Leftovers thicken overnight in the fridge; loosen with a little water or broth when reheating.
made this tonight and my 7 year old actually finished his bowl. that never happens with curry so i’m calling this a win
been making this every other week since february. its so quick and the coconut milk makes it feel fancy but its really just throwing stuff in a pot
added some diced tomatoes because thats what i had and honestly it was even better. will definitely do that again
took it to work in a container and reheated it in the microwave at lunch. still tasted amazing the next day
my husband asked me to make it three times this month. thats all you need to know 😊
Meh