Tandoori Glory Coconut Lentil Curry

Sally Roeckell @tableanddish

Servings

4

Prep Time

10 minutes

Cook Time

1 hours

Cuisine

Indian

Category

Main Course

Deeply spiced, creamy, and warming from the inside out, this Tandoori Glory Coconut Lentil Curry is the kind of weeknight meal that makes you feel like you really cooked something. Spiceology Tandoori Glory Indian Masala Blend layers smoky, aromatic depth into a coconut milk base, turning humble lentils into a rich and satisfying bowl. Serve it with rice or warm flatbread and let the leftovers be tomorrow's lunch.

Tandoori Glory Coconut Lentil Curry

Ingredients

  • 1-2 tablespoons Spiceology Tandoori Glory Indian Masala Blend

  • 1 tablespoon Spiceology Ground Coriander

  • 1 tablespoon Spiceology cumin seeds

  • 1 tablespoon Spiceology Turmeric

  • 2 tablespoons coconut oil (or any oil you have on hand)
  • 1 head of garlic, chopped (10-12 cloves)
  • 28-ounce can of crushed tomatoes

  • 2 tablespoons fresh ginger, chopped (if using ground, use ½ teaspoon)

  • 2 teaspoons sea salt (or table salt)
  • 1 cup dried brown lentils

  • Optional: 1-2 teaspoons Spiceology Cayenne powder

  • 15-ounce can coconut milk (Don't worry! Amazon or your grocery store will deliver this)
  • Optional: A few handfuls of cherry tomatoes
  • Optional: 1 cup chopped cilantro

Directions

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

  4. Add the can of crushed tomatoes, ginger, turmeric, Spiceology Tandoori Glory Blend, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes.

  5. Add the lentils and, if using, the cayenne powder.
  6. Add 3 cups of water to the pot and bring it to a boil.

  7. Reduce the heat to low, cover the pot, and let it simmer for 45-50 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.

  8. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer.
  9. Remove the pot from the heat and stir in the cilantro.
Recipe Products
Chile
Spice
Spice
Blend

Tandoori Glory Indian Masala Blend

Key Ingredients

Coriander, Cumin, Cinnamon, Turmeric Root Powder, Ginger Root Powder