creamy coconut lentil curry

This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch the next day.

creamy coconut lentil curry

INGREDIENTS
  1. 2 tablespoons coconut oil
  2. 1 tablespoon each: cumin seeds and coriander seeds
  3. 1 head of garlic, chopped (10-12 cloves)
  4. 1 – 28-ounce can of crushed tomatoes
  5. 2 tablespoons ginger, chopped
  6. 1 tablespoon turmeric
  7. 2 teaspoons sea salt
  8. 1 cup dried brown lentils
  9. Optional: 1-2 teaspoons cayenne powder
  10. 1 – 15-ounce can coconut milk
  11. A few handfuls of cherry tomatoes
  12. 1 cup chopped cilantro

INSTRUCTIONS
  • 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.