I have also made the recipe as written, and it is wonderful. You can prep all of the ingredients ahead of time so you can get right to cooking this lentil curry: Filed Under: Asian & Island Cravings, Dinner Cravings Tagged With: coconut milk, crushed tomatoes, curry powder, fire roasted diced tomatoes, garlic, ginger, ground coriander, ground cumin, turmeric, yellow curry powder, This looks delicious! Cooked them for 6-7 min. You’re a straight-up mind reader!!! Did it. We’re so glad you enjoyed it, Hannah! Comforting and delicious! Wow, I made tonight and this is SO good! stay-cool metal handles (they seriously stay cool enough to handle while you’re cooking and I LOVE THAT so much! We are so glad you enjoyed it! Aw, thanks so much for your kind words and lovely review, Crystal! Thanks for sharing your recipe changes, Michelle! I just made this to have throughout the week as a quick and nourishing meal while i’m at college! It reheats beautifully and also freezes well for instant thaw-and eat dinner. Congratulations on Baby #3, Jessica! I followed the recipe almost to a T and it’s quick, easy and just fantastic!! Will make again! This lentil curry recipe is sensationally delicious, ridiculously easy and will satisfy even your toughest critic! It freezes and thaws like a champ! 10/10 AGAIN these recipes always turn put so perfectly for me ! Thanks so much for the recipe. I made this last night with roasted veggies and spinach as a bowl. Sauté for 2-3 minutes, stirring frequently. Warm naan will be soft whereas cold naan can be rigid, dry and even crumbly. Used split chickpeas the first time without soaking or cooking long enough because well, I thought they were yellow lentils. I just read a comment above about using garam masala which I think we would like! I add a good scoop of tomato paste right before the coconut milk & cook in some cauliflower florets. Hi! We are so glad you enjoyed it! Though to be fair, I’m a sucker for anything with curry powder. I soaked them first and then cooked for re. this will be my new go-to curry; thanks so much for posting this! Will definitely be making this again!! A very forgiving and adaptable recipe. Thanks for sharing! Thank you for posting this! It was absolutely amazing! I’ve struggled with mushy red lentils in the past by using the package directions, which tell you to boil about 12 min. It’s super helpful for us and other readers. Next time I’ll leave out the tomato paste because I didn’t think it worked. Indian curries often served with either a cooling, creamy, yogurt called dahi made from cow or water buffalo milk or cucumber, yogurt-based raita. Didn’t change a thing, except add a bit more coconut milk as that was the size of the can (400ml). First, saute your onions, garlic, and seasonings. I garnished with cilantro and plan to eat it with quinoa, over mixed greens, and with spiralized squash “noodles.” Yummy! Was skeptical of the lemon juice, but it actually is perfect in this recipe. Friends, I hope you LOVE these lentils. Dried lentils are best for up to two years, but can last indefinitely. If you remove the rice, it’d reduce about 200 calories per serving. We added carrots and green beans in as well for extra veg. Will be making again for sure! I did add a little lemon juice to the recipe for a little more zing! Sooooooo good, can’t stop eating it! Buy sm. Serve with rice for a … Thanks for another delicious recipe, Dana! QUICK, EASY, and AMAZING! Thanks for a yummy meal! While you give your lentils a quick boil, prepare a coconut curry sauce with spices, ginger, garlic, and a healthy dose of coconut milk (check out my DIY Coconut Milk recipe). The fresh ginger makes it pleasantly spicy. Thanks for the recipe! We’re so glad you enjoyed it! I just made this for some meal prep for the week and OMG, the flavors are so lovely!! ?? I've only been using one recipe and now this. Flavirful, vegan yumminess. I doubled it for my family of 6 (three teens) and even though everyone had seconds, we had a little bit leftover. Absolutely delicious, thank you so much! I will for sure put this on repeat. Waste not, want not. I know what I’m having for dinner tonight now :). I was totally impatient to try this so used a mix of red, urid and the skinned mung ones, all speedy to cook. You would think that I’d be an experienced enough chef that I wouldn’t let rice boil over (like EVERY single time that I cook it) but, well, I get distracted very easily :D. The no-boil over insert makes it so that I can focus on other things and not worry about making a giant mess on my stovetop. Thanks! The BPA-free silicone insert recirculates boiling water back into the pot which is so COOL! Hello Dana, You could use any sweetener really. It really tastes like a dish that took waaaay more time to prepare. Should we use sweetened or unsweetened coconut milk? This recipe is amazing! A cozy, hearty, and flavorful dinner. Could you make and freeze this? Do you think I could blend the curry in the end? Can’t wait to try… I don’t have either. Made this and it’s super!!!!!! I use sweetened and like it but my husband is saying it’s too sweet. I’m honored you’re loving my recipes so much!!! The lemon was a key ingredient, really brightening it up at the end. Still, the lentils boast such a tender, hearty, satisfying texture that you won’t even miss the meat! This lentil curry recipe freezes well because the base of the sauce is coconut milk instead of dairy. From coconut curry, to yellow curry, to green curry to red curry, but today I’m excited to share Indian inspired lentil curry as opposed to my Thai inspired recipes. Eternally grateful that I exist at the same time as you guys, life is certainly a lot more delicious! Will become a staple in my household. No need to soak the lentils, just rinse and drain them! This recipe makes quite a bit of food so it’s perfect for a crowd OR even as a meal prep recipe! Put this all in a bowl. I looooooove your site. The only problem is that I overcooked my lentils so it came a bit soupy. I just slice the chicken into thin bite sized pieces and saute it in olive oil for a bit and then add the rest of the curry ingredients. Coconut Lentil Curry This coconut lentil curry is both creamy and filling. xo. The lemon and ginger add amazing flavor. Even just looking at these sunny pictures of golden lentils feeds my spirit!! You’ll want to use dried lentils for this recipe. Hi – I have the Instant Pot mini (3 quart) – Can I just divide the measurements in half and still get the same good results? Thanks so much. Thanks again, love to eat lentils. Please read my disclosure policy. I ordered some organic moong dal (yellow) lentils and couldn’t wait to cook them when I found this recipe. OM goodness!! Thanks for sharing, Pam! Will definitely make this recipe again and again. Made this and it tasted great ! I absolutely love lentils, coconut and curry so this sounds absolutely amazing to me! Incredible medley of flavors. I used fresh baby spinach with a little diced garlic and onion sautéed with it and otherwise just followed the recipe and it turned out fantastic, we have a new addition to our regular meal rotation. Old lentils will require more time to cook; newer lentils will require less time to cook. Perhaps next time try scaling the turmeric back to 1/4 or 1/2 tsp at first and gradually building up! Pairs so well with the flatbread recipe here too! So glad you enjoyed it! Tossed in some thawed and squeezed frozen spinach at the end to get an extra boost of veggies and served with homemade naan. Much appreciated. Looked exactly like the photos. Even though lentils have the potential to last for years, they will start to lose some of their nutritional value after 2 years until all but depleted of nutrients by 5 years. Thanks for another great dish, Dana! "],"recipeCategory":"Main Dish","recipeCuisine":"Indian"}. Followed you on instagram :). Thanks for sharing, Jessica! I could live on them. I had to make myself stop eating but it’s all for me because my husband can’t stand curry. Easy to make and very flavorful! Place the lentils in a saucepan with 6 cups warm water. Do you have any recommendations on what to serve or pair it with? I added sauteed shitake shrooms & onions, doubled the spices and put in a large bag of baby spinach. It turned out so tasty that we decided to share it here. Comforting and delicious! Made this tonight and it was very tasty! Delightful! Xo. The emerging coconut lentil curry is unabashedly flavorful and layered with both indulgently creamy and hearty textures that will make your taste buds swoon. I made this yesterday and it was tooo delicious, I can’t wait for the leftovers tonight. Also, the ginger overpowers everything in my dish, even with extra curry powder and turmeric. Absolutely! The only change I made was substituting gochujang for cayenne. I’m wondering do you mean beside it, or the soup served on top of it? Everyone loved it. I used red lentils with this recipe. Creamy coconut milk, protein-packed red lentils, and aromatic herbs and spices combine to create this comforting, satisfying, but totally-good-for-ya … Keywords: Coconut Lentil Curry, Lentil Curry, Vegan, Vegetarian, Gluten Free, Healthy Dinner Ideas, Healthy Dinner Recipe, Tag @acouplecooks on Instagram and hashtag it #acouplecooks. They’re: SavorySaucyPerfectly spicedAromaticCoconuttyHearty + Satisfying& Seriously delicious. Thanks so much! My whole family loved it. Thank you for all your great recipes! I think you meant to write 45 minutes for the lentil cooking time, rather than 4-5 minutes.

Recorded Future Reviews, Coconut Lime Cake With Cake Mix, Dried Bean Curd Sticks Soup Recipe, How To Split Screen On A Samsung Galaxy J3 Emerge, Quick Pick 3, Of Which In A Sentence, Zamane Ko Dikhana Hai Shooting Location, Fire Beetle Wow, Matter And Materials Grade 9,