This curry is like a cozy blanket in a bowl — except it tastes way better and won’t make you sneeze. Red lentils, coconut milk, and just enough spice to keep things interesting come together in a dish that screams, “I’ve got my life together,” even if you’re cooking it in pajama pants at 10 p.m.
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Here’s the beauty: you rinse those humble little lentils (don’t skip it, unless you enjoy mystery foam), toss them in with a spice mix that will make your kitchen smell like heaven, and let coconut milk work its creamy magic. The result? A silky, golden curry that’s rich without being heavy, bold without being overwhelming, and comforting enough to convince you to make a double batch next time. Serve it with rice, naan, or honestly just a spoon — no judgment.
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Ingredients
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- 1 cup red lentils (rinsed well, trust me, it matters!)
- 1 tablespoon coconut oil
- 1 medium onion, chopped small
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- Salt + pepper
- Handful fresh cilantro, chopped
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Instructions
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- Heat coconut oil in a pot and sauté onion until soft and golden.
- Add garlic + ginger — let the smell fill your kitchen.
- Toss in the spices and stir for 1 minute so they bloom.
- Stir in lentils, tomatoes, coconut milk, and broth. Mix gently.
- Simmer (covered) about 25–30 mins until creamy.
- Taste → add salt/pepper.
- Serve with rice, naan, and lots of cilantro.
