Coconut Curry Lentils
A creamy, spiced lentil stew made with coconut milk, yellow curry and red curry paste, and warming spices. Ready in minutes using canned lentils for convenience.
Equipment
- Large cast-iron pot
Ingredients
Ingredients
- 3 tablespoonscoconut oil
- 1/2 cupshallotdiced 1 to 2 shallots
- 2 tablespoonsminced gingersee note 1
- 2 tablespoonsgarlic cubes
- 1 tablespoonyellow curry powdersee note 2
- 1-1/2 teaspoonspaprika
- 1-1/2 teaspoonsground cumin
- 1 teaspoonground turmeric
- 3 tablespoonsred curry pastesee note 3
- 1 13.5-ounce cancoconut milkfull-fat
- 2 15-ounce canslentilsdrained and rinsed
- Optional additionssee note 4
- Serving suggestionssee note 5
Instructions
Instructions
- Heat 3 tablespoons coconut oil in a large pot over medium-high heat until melted (cast iron will cook quicker).
- Add 1/2 cup diced shallot, 2 tablespoons minced ginger, and 2 tablespoons garlic cubes. Sauté, stirring frequently, until the shallot softens, about 2–3 minutes.
- Add 1 tablespoon yellow curry powder, 1-1/2 teaspoons paprika, 1-1/2 teaspoons ground cumin, 1 teaspoon ground turmeric, and 3 tablespoons red curry paste. Cook, stirring constantly, for 1–2 minutes or until very fragrant.
- Shake the 13.5-ounce can of full-fat coconut milk, open it, and pour it into the pot. Stir and continue cooking over medium-high until the coconut milk begins to bubble and thicken, about 3–5 minutes.
- Meanwhile, thoroughly rinse and drain the two 15-ounce cans of lentils in a colander under cold water.
- Add the drained lentils to the pot and stir to combine. Return to a simmer and cook, stirring occasionally, until the lentils are heated through and the sauce reaches your desired consistency, about 3–5 minutes.
- Taste and adjust seasoning by adding more of the listed spices or red curry paste if desired.
- Serve warm (for serving ideas, see note 5).
Notes
Fill a large pot with water and set it to boil.
Once the water is at a rolling boil, salt the water and add in rice (as much as you’d like!).
Cook without reducing the heat for 6 minutes (taste test to ensure it is tender), then drain and fluff with a fork. Easy!
Once the water is at a rolling boil, salt the water and add in rice (as much as you’d like!).
Cook without reducing the heat for 6 minutes (taste test to ensure it is tender), then drain and fluff with a fork. Easy!