Creamy Coconut & Red Lentil Curry

This luxurious creamy Coconut & Red Lentil Curry is a family favourite and can get you truly excited about lentils!

It's an ultra creamy and gourmet indian-inspired meal made in pot with pantry staples. Its ready in 30 minutes and you only need 10 ingredients to make it!

Creamy, protein-packed, with aromatic herbs and spices combined to create this comforting, satisfying, but totally-good-for-you, flavourful lunch or dinner.

This red lentil curry recipe is packed with spices and wholesome flavour, plus it’s naturally vegan and gluten-free!

The best part? It’s made with only 10 humble (and pantry-friendly!) ingredients, tastes amazing, and can be on your table in 30 minutes

INGREDIENTS

• ½ bunch of fresh onions, finely chopped

• 4-5 celery sticks, finely chopped 

• 2 cloves garlic, minced 

• 2 small fresh chillies finely chopped

• 1 tablespoon ginger, finely minced 

• 1 tablespoon salt-free curry powder 

• 1 tablespoon tumeric

• ¼ – ½ teaspoon cayenne pepper (optional)

• 400gr dry red lentils

• 1 tablespoon salt, and add more at the end if needed

• freshly cracled black pepper to tastee

• 400 ml can full-fat coconut milk 

• 2 ½ cups water ( I have diluted a cube of vegetable maggie)

• Serving suggestions: cooked basmati or jasmine rice, naan or roti

Instructions

1. Bring a large saucepan to medium heat and add a splash of olive oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes

2. Add the garlic, ginger, and chopped celery stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry and tumeric powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk, vegetable broth, salt pepper and water; stir to combine. 

3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavour distribution.

4. Two minutes before is totally cooked you can OPTIONALLY add 1/3 bunch of spinach

5. Serve warm with rice and with the reserved cilantro leaves, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

   
   

Notes:
1.  If you can’t tolerate spicy food whatsoever, you can omit the chili peppers. If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (with the seeds), and if you really like things on the spicy side, use two Serrano peppers (with seeds intact) 

2. Chop your ingredients finely. One of the great things about this curry is that it practically melts in your mouth, but that’s a hard feeling to achieve if your onion is in large chunks. Try your best to finely chop your vegetables, or use a food processor to pulse your vegetables finely!