Description
This creamy lentil curry is a delicious and hearty dish perfect for a comforting meal. Featuring tender brown lentils simmered in a fragrant blend of spices, tomatoes, garlic, and ginger, it is enriched with creamy coconut or heavy cream and fresh cilantro for a rich, flavorful finish. Ideal for serving with rice, naan, or toasted bread, this recipe offers a warming, satisfying experience packed with plant-based protein.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ cup onion, diced
- 4-5 cloves garlic, chopped
- 1 tablespoon ginger, chopped
- 1 cup tomatoes, chopped
- 1 jalapeno pepper, chopped (remove seeds for less spice)
- 3 tablespoons tomato paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup dried brown lentils
- 3 cups water (plus additional ½ cup as needed)
- 1 cup heavy cream or coconut cream
- ½ cup chopped cilantro
Instructions
- Heat Oil and Sauté Aromatics: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add ½ cup diced onion and sauté for 3-4 minutes until lightly golden. Add 4-5 cloves chopped garlic and 1 tablespoon chopped ginger, cooking for an additional 30 seconds to release their flavors.
- Add Tomatoes, Jalapeno, and Spices: Stir in 1 cup chopped tomatoes, 1 chopped jalapeno pepper, and 3 tablespoons tomato paste. Sprinkle in 1 teaspoon each of cumin, coriander, curry powder, paprika, and salt. Sauté this mixture for 2-3 minutes to meld the flavors.
- Simmer Lentils: Add 1 cup dried brown lentils and 3 cups water to the pot. Bring the mixture to a simmer, then reduce heat to low-medium. Cover and cook for 25-30 minutes, stirring occasionally to prevent sticking. If the curry becomes too dry, add an extra ½ cup water as needed.
- Add Cream and Cilantro: Once lentils are tender and cooked through, stir in 1 cup heavy cream or coconut cream and ½ cup chopped fresh cilantro. Turn off the heat and cover the pot, allowing the curry to thicken further as it rests.
- Serve: Serve the creamy lentil curry hot with rice, naan bread, or toasted baguette slices. For a fresh zing, drizzle with lemon juice before serving.
Notes
- For less spice, remove seeds from the jalapeno pepper.
- You can substitute coconut cream for a dairy-free or vegan option.
- If curry thickens too much after resting, add a splash of water or broth to adjust consistency.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Serve with your choice of accompaniments like rice, naan, or bread for a complete meal.
