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Creamy Coconut Lentil Curry

Kristen Stevens | The Endless Meal
  • 55 minutes
  • Serves 6


1 cup

Brown lentils, dried

3 handfuls

Cherry tomatoes

1 cup



garlic cloves

2 tbsp

Ginger, chopped

28 oz

crushed Tomatoes

15 oz

Coconut milk

2 tsp

Sea salt

1 tbsp


2 tbsp

Coconut oil

1 tbsp

cumin seeds

1 tbsp

coriander seeds

1 tsp

cayenne pepper (optional)

3 cups



  • Made 5/2109. I really loved this Vegan Coconut Curry. I made a few minor changes. I used 3/4 T ground cumin and ground coriander instead of seeds because it was what I had. I used ground ginger and roughly 3 T jarred, chopped garlic. I also used 1 T Himalayan Pink Sea Salt instead of 2 tsp Sea Salt. (Also because it was what I had.) I had to simmer for about 60 minutes rather than 40 to soften the lentils. (Maybe I didn't have it hot enough while simmering?) Last, in addition to rice, I served it with a garnish of steamed zucchini, chopped cashews and sliced (cold) cherry tomatoes.

    Kelli Nielson • 2019-05-28

  • SO GOOD! I Add potatoes, garbanzo bean

    Nassari Everett • 2018-10-01

9 people Recommend This Recipe