Creamy Coconut Lentil Curry
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 Tbsp coconut oil
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 head of garlic, minced (10–12 cloves)
  • 1 (28 oz) can of crushed tomatoes
  • 2 Tbsp fresh ginger root, minced
  • 1 Tbsp turmeric
  • 1 tsp salt
  • 1 cup dried brown lentils
  • ½ to 1 tsp cayenne powder (used less to reduce spice)
  • 1 (15 oz) can coconut milk
  • 1 pint cherry tomatoes
  • 1 cup chopped cilantro
  1. Heat the coconut oil in a large, deep skillet over medium-high heat. Add the cumin and coriander and stir constantly for ~45 seconds. Add the garlic and allow to brown, about 2 minutes.
  2. Add the can of crushed tomatoes, ginger, turmeric, and salt to the skillet and cook for 5 minutes. Add the lentils and cayenne powder, plus 3 cups of water and bring to a boil.
  3. Reduce the heat to low, cover the skillet, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom.
  4. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
Recipe from The Endless Meal
Nutrition Information
Serving size: ⅙ recipe Calories: 280 Fat: 15.2 Carbohydrates: 29.7 Sugar: 9.5 Sodium: 792 Fiber: 10.8 Protein: 10.5 Cholesterol: 0
Recipe by Prevention RD at