Vegan · Indian
One-Pot Coconut Lentil Curry
A cozy, creamy red-lentil curry simmered with coconut milk and warming spices—freezer-friendly and naturally vegan.
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Difficulty
Easy
Calories
460 kcal
Rating
4.8 ★
Ingredients
- 1 cup red lentils, rinsed
- 400ml coconut milk
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 400g canned chopped tomatoes
- 2 cups vegetable stock
- Salt to taste
Instructions
- Soften the onion in a little oil, then add the garlic and ginger for 1 minute.
- Stir in the curry powder and cook until fragrant.
- Add the lentils, tomatoes, coconut milk, and stock.
- Simmer for 20–25 minutes, stirring occasionally, until the lentils are soft.
- Season with salt and serve over rice or with flatbread.
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