Indian Coconut Lentil Curry

A creamy Indian lentil curry (dal) cooked with coconut milk and warming spices. This dairy-free dish is comforting and nutritious, featuring tender lentils in a rich, aromatic sauce.

Ingredients

• 1 cup red lentils (masoor dal), rinsed and drained
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, minced
• 1 tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder (optional)
• 2 cups water or vegetable broth
• 1 cup coconut milk
• Salt, to taste
• 1/2 teaspoon garam masala (optional, at the end)
• Fresh cilantro, chopped (for garnish)

Instructions

1. PREP AHEAD
2. - Rinse red lentils until water runs clear.
3. - Dice onion and tomatoes; mince garlic and ginger.
4. - Measure spices: cumin, turmeric, garam masala, chili.
5. - Shake coconut milk can; chop cilantro.
6. COOKING STEPS
7. 1. Heat 1 Tbsp oil in saucepan; sauté onion 5 min until soft.
8. 2. Add garlic, ginger, and dry spices; cook 1 min fragrant.
9. 3. Stir in tomatoes; cook 3 min until they break down.
10. 4. Add lentils and 2 cups water; bring to boil, reduce, simmer 15 min until lentils tender.
11. 5. Pour in coconut milk; simmer 5 min, adjust salt and thickness.
12. 6. Scatter cilantro leaves and serve with basmati rice or naan.
13. (Active time ≈ 15 min | Total ≈ 30 min)

Nutrition Facts