Easy Coconut lentil curry (vegan)

This coconut lentil curry has been my go-to dish lately as it’s nutritious, simple to make and goes well with almost anything. It is naturally vegan, but you can add a fried egg or grilled salmon for extra protein if you want.

Lentils are high in fibre, protein and vitamins

Lentils are a great plant-based food, high in protein, fibre, and complex carbs. They also contain a good amount of minerals and vitamins such as iron, B vitamins, magnesium and zinc.

Its high fibre content makes it a great food to support digestion and regular bowel movements.

Soaking lentils for better nutrient absorption

Even though lentils are naturally healthy, they might cause gas and bloating for some people as they contain lectins and phytates (anti-nutrients that can impair the absorption of nutrients). Soaking and cooking lentils help to dilute these anti-nutrients and improve overall digestion.

To get the full nutritional value of lentils, I like soaking them for 2-8h (or overnight) in a bowl with filtered water. When you’re ready to cook, just drain the lentils to remove the anti-nutrients.

This also speeds up the cooking time, so it’s a win-win!

Which lentils can I use?

I used organic Black Beluga lentils for this recipe. I like their earthy taste, texture and their shinny-tiny-round look, which makes them look like caviar. I’ve tried brown lentils with this recipe too, and they worked great.

Even though I haven’t tried this recipe with any other type of lentils, I’m sure they’ll work fine. Just adjust the time to the package instructions and let me know how it goes!

What can I serve the coconut lentil curry with?

It’s great as a main dish with a side of rice or naan bread and salad. I also like adding a fried egg or grilled salmon for extra protein.

I hope you enjoy this recipe as much as I do. I always like to see your recreations, so feel free to leave a comment or message me on Instagram 🙂

Easy coconut lentil curry (vegan)

Recipe by Nocas Unrefined KitchenCourse: LunchCuisine: Indian InspiredDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

25

minutes

This coconut lentil curry is naturally vegan, nutritious and super easy to make. Have it as a main dish, or as a side with your favourite protein and a salad.

Ingredients

• 1 tsp of coconut oil/ghee/extra virgin olive oil

• 1 cm ginger, finely chopped 

• 1 tsp of garam masala powder

• 1/4 tsp ground cumin

• 1/4 tsp of ground coriander 

• 1 carrot, finely chopped

• 1 ripe tomato, finely chopped

• 100g of beluga lentils

• 200ml organic coconut milk (full fat)

• Salt to taste

• Pepper to taste

• Juice of 1/4 lime or lemon

• Coriander to garnish

• Cherry tomato to garnish (optional)

Directions

• Soak the lentils in filtered water for 2-12h. This is optional but recommended for better nutrient absorption and faster cooking times. Drain when ready to cook.
• Heat a medium-sized pan with coconut oil/ghee. Add the ginger and mix for about 1min until fragrant. Add the garam masala, ground cumin and ground coriander and mix for another 20s.
• Add the carrots and chopped tomato and mix for another minute. Mix in the lentils, coconut milk, salt and pepper and cook covered for about 25min until reduced and the lentils are soft. Add a bit of water if it gets too dry.
• When the lentils are soft, remove from heat and stir in the 1/4 of juice of the lime/lemon. Garnish with coriander and chopped cherry tomatoes (optional), and serve as a main dish with some naan bread or as a side with your favourite protein and salad. Enjoy!

Notes

• Even though I’ve never tried it, if you don’t have garam masala, ground cumin and ground coriander, try subbing them with 1.5 tsp of curry powder