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Curry dishes have captivated palates around the world, celebrated for their rich flavors, aromatic spices, and comforting warmth. From the streets of India to the kitchens of Thailand, curry serves as a versatile canvas for an array of ingredients, making it a staple in various cuisines. Among the myriad of curry recipes, one stands out for its wholesome appeal and ease of preparation: Creamy Coconut Lentil Curry. This dish marries the earthy goodness of lentils with the velvety richness of coconut milk, creating a meal that is not only satisfying but also packed with nutrients.

Creamy Coconut Lentil Curry

Discover the delightful flavors of Creamy Coconut Lentil Curry, a nourishing dish that combines the earthy goodness of lentils with velvety coconut milk. This recipe is easy to prepare, making it perfect for busy weeknights or meal prep. Packed with protein, fiber, and essential vitamins, this comforting curry also features vibrant vegetables and aromatic spices that elevate every bite. Enjoy a healthy, satisfying meal that appeals to all taste buds!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

1 can (13.5 oz) coconut milk

1 tbsp coconut oil (or vegetable oil)

1 medium onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

1 medium carrot, diced

1 bell pepper (any color), chopped

1 can (14 oz) diced tomatoes, with juices

2 cups vegetable broth

1 tbsp curry powder

1 tsp ground cumin

1/2 tsp turmeric powder

1/2 tsp red pepper flakes (adjust to taste)

Salt and pepper, to taste

1 cup fresh spinach (optional)

Juice of 1 lime

Fresh cilantro, chopped for garnish

Instructions
 

Heat the oil: In a large pot over medium heat, add the coconut oil. Once melted, add the chopped onion and sauté for about 5 minutes until it becomes translucent.

    Add aromatics: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

      Vegetables in: Add the diced carrot and chopped bell pepper. Cook for an additional 5 minutes, stirring occasionally until they start to soften.

        Combine spices: Stir in the curry powder, ground cumin, turmeric powder, and red pepper flakes. Cook for 1 minute to toast the spices, enhancing their flavor.

          Mix in lentils and tomatoes: Add the rinsed lentils, diced tomatoes (with their juices), and vegetable broth. Bring the mixture to a boil.

            Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender and the curry is thickened. Stir occasionally and add more broth or water as needed to maintain your desired consistency.

              Coconut creaminess: Stir in the coconut milk and bring back to a gentle simmer. Add in fresh spinach (if using) and cook for an additional 5 minutes, allowing the spinach to wilt.

                Season: Add lime juice, and season with salt and pepper to taste.

                  Serve: Ladle the creamy coconut lentil curry into bowls and garnish with fresh chopped cilantro. Serve hot with rice or naan bread.

                    Prep Time, Total Time, Servings: 10 mins | 40 mins | 4-6 servings