Coconut Lentil Curry
Created with AI Cookmate 
Delight in a comforting fusion of rich tomato flavors with creamy coconut undertones, spiced with a subtle kick of red pepper flakes and aromatic ginger. This Coconut Lentil Curry is perfect for a hearty, plant-based meal that satisfies.
Ingredients
- canned tomatoes2 cans
- red pepper flakes1 teaspoon
- coconut cream1 cup
- green lentils1 cup
- ground turmeric1 teaspoon
- ginger1 knob
- garlic3 cloves
- onion1 large
- cilantro1 bunch
- lime1
Nutritional Facts
Instructions
- 1
Start by rinsing the green lentils under cold water and set aside to drain.
- 2
Peel and finely chop the onion, garlic, and ginger.
- 3
In a large pot over medium heat, dry sauté the chopped onion until it's translucent.
- 4
Add the garlic and ginger and sauté for another minute until fragrant.
- 5
Pour in the two cans of canned tomatoes, stirring to combine with the sautéed mixture.
- 6
Stir in the red pepper flakes, ground turmeric, and drained green lentils. Allow the mixture to simmer for about 5 minutes.
- 7
Carefully empty the coconut cream into the pot while stirring, ensuring it is distributed evenly. Let the mixture simmer for another 20 minutes, allowing the lentils to cook thoroughly and all flavors to meld together.
- 8
Meanwhile, finely chop the cilantro and set aside, leaving a few sprigs for garnishing.
- 9
Once the lentils are tender, squeeze in the juice of the lime, then stir in the chopped cilantro.
- 10
Taste and season with salt and pepper as needed.
- 11
Let the curry rest for a few minutes before serving, allowing flavors to balance.