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Creamy Coconut Lentil Curry - Vegan & Gluten Free

Today we are making Creamy Coconut Lentils curry. This creamy, healthy, filling and flavorful recipe is so quick to prepare and will serve as a hearty meal for the whole family as it can be made in large quantities at once.

I am going to show you how easy it is to prepare this recipe with some simple steps.



Ingredients

Yellow Split Pigeon Lentils - 150 Grams

Red and Split Green Lentils - 50 Grams

Turmeric Powder - 1/3rd Teaspoon

Salt - Half Teaspoon


Curry

Coconut Oil - 3 Tablespoons

Hing or Asafetida - 1/3rd Teaspoon

Cumin Seeds - 1 Teaspoon

Onion - 1 Medium

Red/Green Chili - 1 Medium

Garlic Cloves - 5

Turmeric Powder - 1/3rd Teaspoon

Tomato Puree - 150 ml or 1 Large Tomato

Salt - 1 Teaspoon or as per taste

Water - As needed

Cooked Lentils

Coconut Milk or Coconut cream - 50 ml

Coriander or Cilantro leaves as needed

Additional Coconut cream for garnish - optional


Let’s get started


Step 1

Cook the Lentils

To a bowl take around 150 grams of yellow split pigeon lentils and 50 grams of mixed red lentils and split green lentils. You can just use one type of lentils to make this recipe. Wash the lentils thoroughly and then soak them for 30 minutes. After that add a pinch or 1/3rd teaspoon of turmeric powder, followed by half teaspoon of salt. Give it a light mix and then cook the lentils. I am using a pressure cooker, as it’s easy and quick to cook them in it.



Step 2

While the lentils is getting cooked let’s start preparing the curry


To a pan, add 3 tablespoons of coconut oil, again feel free to use any oil of your choice. Make sure that the heat it at medium, then add 1/3rd teaspoon of hing or asafetida. You will see that it will start to crackle and it smells so good. Now add 1 teaspoon of cumin seeds, and after a minute of cooking them over medium heat, add 1 medium finely chopped onion. Stir fry the onion for a min and then let it cook till its slightly golden brown. Stir it in between to make sure it doesn’t burn or stick to the pan. After around 5-7 minutes, you will see that the onion has slightly turned golden, at this point add one finely chopped red or green chili followed by 5 cloves of finely chopped garlic.

Switch the heat to low and stir fry them for 2 minutes. Now add 1/3rd teaspoon of turmeric powder, and cook for a minute.

Add around 150 ml of tomato puree, followed by half teaspoon of salt. You can also use one finely chopped large tomato if you don’t wish to use puree. Mix and let it cook till you see the oil starts to separate from the puree.


You will see that the oil will start separating from the puree, add 150 ml of water swirled in the tomato puree bowl. You can just use water directly, and let it cook.


Meanwhile the lentils are already cooked


At the same time the curry is cooked to perfection. Add the cooked lentils to the curry. Give it a mix, I love this part as you will see the color of the lentils changing and it will turn into this beautiful orangish color. Now add the coconut cream, technically you can add the coconut cream along with the lentils. Mix till everything is nicely incorporated. Do a taste test at this point to check the salt level, and for me the salt is slightly less. I am adding another half teaspoon of salt, but feel free to adjust it as per your taste.

Mix everything and let it cook for another 3-5 minutes, then switch off the heat and add some chopped coriander or cilantro leaves. It’s just perfect.



For the garnishing I am adding some more chopped cilantro leaves. And add a drizzle of coconut cream to make it look pretty


You can also PIN this recipe


This is a hearty recipe which goes really well with rice, chappati or naan. You can also enjoy this like a warm lentil soup.

So if you liked this recipe, let me know your feedback in the comments.


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