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Coconut Lentil Curry

Hearty and Comforting!

This delicious indian flavor dish is not only vegan and healthy but it is also super easy to make.

You will need the following:

  • 2 tablespoons coconut oil

  • 1 tablespoon each: cumin seeds and coriander seeds

  • 1 head of garlic, chopped (10–12 cloves)

  • 1 can of tomato paste

  • 2 tablespoons ginger, chopped

  • 1 tablespoon turmeric

  • 2 teaspoons sea salt

  • 1 cup of dried lentils (i prefer the baby lentils)

  • 1–2 teaspoons cayenne powder, optional

  •  3 cups of water

  • 1 15-ounce can of coconut milk

  • 1/2 cup of cubed tomatoes

  • 1/2 cup of cubed carrots

  • 1/2 cup of sweet potato

  • 1/2 cup of cubed pumpkin


  1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.

  2. Add the can of tomato paste, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils, carrots and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Add the sweet potato and pumpkin.

  3. Reduce the heat to low, cover the pot, 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. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.

4. Once the lentils are soft and the curry is thick, add the coconut milk and tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir. Add salt and black pepper to taste.

Serve with Basmati Brown Rice.


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