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CREAMY COCONUT & RED LENTIL CURRY

This Creamy Coconut & Red Lentil Curry is a nourishing and satisfying dish that brings together creamy coconut milk, protein-rich red lentils, and a blend of aromatic herbs and spices. Packed with cozy flavors, it’s both wholesome and delicious, and naturally vegan and gluten-free.

What makes it even better? With just 8 simple, pantry-friendly ingredients, this flavorful curry comes together in 30 minutes, making it a quick and easy meal that’s sure to impress.

INGREDIENTS

  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, finely minced
  • ½ bunch cilantro, chopped (separate stems and leaves)
  • 1 tablespoon salt-free curry powder
  • ¼ – ½ teaspoon cayenne pepper (optional)
  • 1½ cups (309g) dry red lentils
  • 1 can (13.5 oz / 398 ml) full-fat coconut milk
  • 2 cups (470 ml) low-sodium vegetable broth + 2 cups water

Serving Suggestions:

  • Cooked basmati or jasmine rice
  • Naan or roti

INSTRUCTIONS

  • In a large saucepan, heat a splash of vegetable broth or neutral oil over medium heat. Add the diced onion and sauté for 3-5 minutes, until translucent.
  • Add the minced garlic, ginger, and cilantro stems to the pan, and sauté for another 1-2 minutes. Stir in the curry powder and cook for 1 more minute.
  • Rinse the lentils briefly, then add them to the saucepan along with the coconut milk, vegetable broth, and water. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking.
  • Serve the curry warm with rice or as desired. Leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

NOTES

  • Instant Pot Instructions: Set your Instant Pot to the “Sauté” function and follow steps 1-2 as written. After adding the lentils and liquids, press “Cancel” to stop sautéing. Seal the lid and cook on manual high pressure for 4 minutes. Allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure by covering the vent with a kitchen towel.
  • Add-ins and Variations: This curry is a versatile base, perfect for adding extra vegetables like spicy peppers, carrots, potatoes, spinach, or mustard greens. Add the veggies with the garlic and ginger in step 2, and stir in any fresh greens just before finishing the simmer.

HOW TO MAKE A FRUIT SMOOTHIE

Learn how to make a fruit smoothie that’s perfectly creamy and bursting with flavor every time with this simple recipe. This easy smoothie formula lets you mix fresh berries, frozen tropical fruits, and even add greens like spinach or kale. Plus, you can customize it to be vegan and dairy-free!

Ingredients:

  • ½ cup milk (oat, coconut, or nut-based)
  • ¼ cup yogurt (regular, Greek, or plant-based)
  • 1 cup fresh fruit or avocado
  • 2 cups frozen fruit (thawed for 5-10 minutes)
  • 1-2 tablespoons sweetener (optional)
  • Optional add-ins: Nuts, seeds, oils, spices, oats, or protein powder

Instructions:

  • Pour the liquid into the blender first, followed by yogurt, fresh fruit, frozen fruit, sweetener, and any optional add-ins. (For a traditional blender, layer ingredients in this order; for a personal blender, reverse the order.)
  • Blend until smooth and well combined.
  • Serve immediately and enjoy!

    Notes:

    • Serving Size: One serving equals 8 ounces of smoothie.
    • Banana Substitute: You can swap out the banana for avocado and add 1-2 tablespoons of sweetener for a similar creamy texture.
    • Yogurt Alternative: If you’re slightly lactose intolerant, goat’s milk yogurt is a great option as it has a similar taste to cow’s milk yogurt.
    • Ingredients: Start by adding a small amount of optional ingredients and taste as you go to ensure the flavor is to your liking.
    • Sweetener: Fruit can be naturally sweet! Wait until the end to stir in any additional sweeteners to avoid over-sweetening.