Red Lentil & Coconut Curry

Total Time
45mins
Prep
15 mins
Cook
30 mins

A great vegetarian dinner from Classic Home Cooking! Serve this up with a nice steaming dish of rice!

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Ingredients

Nutrition

Directions

  1. Put the lentils into a sacuepan and add the 3 2/3 cups water. Bring it to a boil and simmer for 20 minutes or until tender.
  2. Using a mortar and pestle(or food processor), crush the fresh ginger, 2/3 of the chilies, and 2 of the garlic cloves until smooth. Add to the lentils.
  3. Add the coconut milk, turmeric, ground ginger, lemon juice, and salt to taste. Cook gently, stirring for 1 minute, then increase the heat and cook for 5 minutes, or until any excess liquid has evaporated. Taste for seasoning.
  4. Crush the remaining garlic and set aside. Melt the butter in a skillet and add the mustard seeds. As soon as they begin to pop, remove the skillet from the heat and stir in the crushed garlic and the remaining chopped chili.
  5. Transfer the lentil mixture to a warm serving dish and top with the garlic,chili, and mustard seed butter. Serve immediately. Enjoy!
Most Helpful

5 5

Excellent and easy. Brought to a potluck and it was throoughly enjoyed.

5 5

This curry was so great! The whole family LOVED it! I didn't have a fresh green chile, so I used some mild canned diced chile's. Then I added 1 1/2 tsp curry and 1/2 tsp cayenne pepper (I had people over that don't like spicy food and this just added a kick without it making it too hot for them). We enjoyed this with Jim's Raita, Best Healthy Vegan Indian Naan (Or Garlic Naan) Bread!, and rice for a perfect meal. Thanks Sharon! Made for veg*n swap.

5 5

This is a five star comfort recipe. It was a soft, subtle dish that really hit the spot. Good way to get your lentils! By the next day, however, the ginger was too much for me (two meals in a row), but my DH was happy - so thank you - great recipe.