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  • Writer's pictureSusie Csorsz Brown

Creamy Coconut Lentil Curry

This is lentils at their finest: a lovely combination of flavors with bright chunks of carrot and (probably) everything needed already in your cupboard.

Creamy Coconut Lentil Curry

Yield: 4-6 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

equivalent of 24 oz (700 g) crushed tomatoes

3 Tablespoons fresh ginger, grated

2 teaspoon turmeric

2 teaspoon salt

2 cup dried green lentils

1 can (15oz / 425g) coconut milk, full-fat

3 cups water

For serving: rice or other favorite grain

chopped fresh cilantro


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 it becomes too dry.

Once cooked through, add the coconut milk and bring the pot back to a simmer for a few minutes. Serve immediately, on white rice or your favorite grain and a sprinkle of fresh cilantro.

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