• Susie Csorsz Brown

Coconut Lentil Curry

Updated: Jun 25

The best surprise is when you try a new combination of flavors, and that first bite is even better than you imagined it might be. Sure, lentil stew is not generally exciting, but this version? Pretty darn tasty. I hope you try it.

You may have noticed in a few recipes I use coconut powder and here I use coconut milk. The difference really lies in the punch of coconut that you are wanting. With a full can of coconut milk, this recipe is creamy and satisfying without being overly heavy. Coconut powder adds a more subtle coconut flavor to the background, without being overly aggressive. I find both the cans of milk and the jar of powder to be a useful pantry item.

Coconut Lentil Curry

6-8 servings


2 Tablespoons olive oil

2 medium onion, chopped

2 garlic clove, minced

5 or 6 medium carrots, sliced

1 teaspoon cumin seeds

1 1/2 tsp ground cumin

2 teaspoon ground coriander

1 can (14 oz ) chopped tomatoes

700 g crushed tomatoes

3 Tablespoons fresh ginger, grated

2 teaspoon turmeric

2 teaspoon salt

2 cup dried green lentils

4 cups water

1 can (15oz / 425g) coconut milk


Heat olive oil in a large pot over medium-high heat. Add the onion, garlic, and cook until softened. Add carrots, and cook until slightly golden. Add the cumin and coriander and cook for 1 more minute, stirring often. Add the ginger and cook until fragrant. Finally, add turmeric and salt; stir to combine. Cook again 5 minutes. Add all of the tomatoes. Stir well and cook for 4 minutes.

Add the lentils, 3 cups of water, and bring to boil. Reduce the heat to low, cover the pot and let simmer for about 40-45 minutes stirring occasionally, until lentils are soft and carrots cooked through. Add a little bit of water if the stew is too thick. Taste for seasoning; add more salt if necessary.

Once cooked through, add the coconut milk and bring the pot back to a simmer for a few minutes. Enjoy!

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