Coconut Lentil Curry

Coconut Lentil Curry

  • Recipe By: Sally Roeckell @tableanddish
  • Difficulty Level: Moderate


  • 2 tablespoons coconut oil (or any oil you have on hand)
  • 1 tablespoon each: cumin seeds and coriander seeds (if using ground, use 1 1/2 teaspoons  of each)
  • 1 head of garlic, chopped (10-12 cloves)
  • 28-ounce can of crushed tomatoes
  • 2 tablespoons fresh ginger, chopped (if using ground, use 1/2 teaspoon)
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt (or table salt)
  • 1-2 tablespoons Spiceology Tandoori Glory
  • 1-2 tablespoons Spiceology Thai Peanut
  • 1 cup dried brown lentils
  • Optional: 1-2 teaspoons 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


  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, 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. We suggest checking out an Amazon Prime Original while you wait. 
  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.

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