Best 2 Red Lentil Coconut Curry Recipes

Indulge in a culinary journey to the heart of Indian cuisine with our tantalizing Red Lentil Coconut Curry. Bursting with vibrant flavors and textures, this delightful dish is a symphony of spices, creamy coconut milk, and tender lentils. Dive into the depths of this flavorful curry, where red lentils simmer in a fragrant blend of aromatic spices, creating a rich and satisfying broth. The addition of creamy coconut milk lends a velvety texture and a hint of sweetness, balancing the vibrant spices. Accompany this delectable curry with fluffy basmati rice or warm, soft naan bread to soak up every last drop of the flavorful sauce. Don't miss out on the complementary recipes included in this article, such as the aromatic Coconut Rice, the refreshing Cucumber Raita, and the zesty Mango Chutney. These accompaniments will elevate your dining experience and provide a harmonious blend of flavors.

Let's cook with our recipes!

VEGETARIAN RED LENTIL COCONUT CURRY

Vegetarian Red Lentil Coconut Curry image

This is a dreamy, creamy, delicious vegetarian red lentil coconut curry which is great served over rice.

Provided by kitschykitch

Categories Main Dish Recipes Curries Vegetarian

Time 1h20m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup red lentils
2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
2 medium carrots, chopped
1 small onion, chopped
salt and ground black pepper to taste
3 medium plum tomatoes, chopped
2 cups vegetable stock
½ (14 ounce) can coconut milk
2 tablespoons red curry paste
2 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon chili powder

Steps:

Rinse lentils with cold water until water runs clear. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 378.7 calories, Carbohydrate 40.8 g, Fat 18.5 g, Fiber 17.6 g, Protein 15 g, SaturatedFat 10.4 g, Sodium 319.5 mg, Sugar 5.1 g

COCONUT RED LENTIL CURRY

Coconut Red Lentil Curry image

Bold and flavorful lentil curry with cauliflower and creamy coconut milk prepared in one skillet. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.

Provided by Hunt's

Categories Trusted Brands: Recipes and Tips Hunt's

Time 1h9m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons Pure Wesson® Canola Oil, divided
1 large head cauliflower, cut into small florets
1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground coriander
1 teaspoon salt
2 (2 1/2-inch) serrano peppers, finely chopped with seeds
1 ½ cups dry red lentils, sorted and rinsed
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 cups vegetable broth
1 (13.5 ounce) can coconut milk
½ cup diced carrot
1 cup frozen green peas

Steps:

In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and cook 3 minutes, stirring occasionally, until lightly browned; set aside.
Reduce heat to medium and add remaining oil. Sauté onion 2 minutes until soft. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, turmeric, coriander, salt and serrano peppers; stir well and cook 1 minute or until spices are fragrant. Add lentils, stir well to coat. Stir in diced tomatoes and broth; bring to a boil. Cover and reduce heat to medium-low, simmer 12 minutes.
Stir in coconut milk, carrots and cauliflower. Simmer 10 minutes. Add peas and continue to simmer 5 minutes. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 48.5 g, Fat 19.9 g, Fiber 13.9 g, Protein 19.3 g, SaturatedFat 12.5 g, Sodium 849.7 mg, Sugar 10.7 g

Tips:

Use good quality red lentils. Split lentils work best for this recipe as they cook quickly and break down easily, creating a creamy and smooth sauce.
Rinse the lentils thoroughly before cooking. This helps to remove any dirt or debris and ensures that the lentils cook evenly.
Sauté the onions, ginger, and garlic until fragrant. This helps to release their flavors and aromas, which will enhance the flavor of the curry.
Use a good quality curry powder. A good curry powder will have a complex blend of spices that will give the curry a rich and flavorful taste.
Add the coconut milk and vegetable broth in stages. This helps to prevent the curry from becoming too thick or too thin.
Simmer the curry for at least 30 minutes. This allows the flavors to meld together and the lentils to soften and become creamy.
Season the curry to taste with salt and pepper. You can also add a bit of lemon juice or lime juice for a bit of brightness.
Serve the curry over rice or your favorite grain. You can also serve it with naan bread or roti.

Conclusion:

Red lentil and coconut curry is a flavorful, easy-to-make dish that is perfect for a quick and healthy weeknight meal. It is packed with protein, fiber, and antioxidants, and it can be easily customized to your liking. So next time you are looking for a delicious and nutritious meal, give this red lentil and coconut curry a try!