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Lentil Coconut Curry (no tomato!)


One-pan lentil coconut curry with candy potatoes is wealthy, creamy, and satisfying, no tomato wanted! It’s filled with wonderful flavors and plenty of veggies. Glutenfree soy-free Nutfree

panful of lentil coconut curry on a slate table
Desk of Contents

Weekday meal plans must be straightforward, brief and scrumptious! This can be a fast, 30 minute, one-pan lentil coconut curry, hits all these. It wants only a few elements however packs a ton of taste! 

You may change the spices to desire: use totally different curry powders of selection, like common curry powder, Japanese curry powder, or Jamaican curry powder. You may even use Italian herbs or smoked paprika, should you don’t just like the curry taste. This lentil stew may be very versatile and tremendous fast. It’s also allergy pleasant! It’s gluten-free Nutfree and Soyfree. For coconut free, use oat milk.

Serve it over rice, flatbread, cooked grains, or quinoa. 

close-up of lentil coconut curry in the pan

Why You’ll Love Lentil Coconut Curry

  • flavor-packed, one-pot meal
  • prepared in half-hour
  • a number of veggies!
  • gluten-free, soy-free, and nut-free

Extra Indian Curries

Recipe Card

panful of lentil coconut curry on a slate table

Print Recipe

Lentil Coconut Curry

One-pan lentil coconut curry is wealthy, creamy, and satisfying, no tomato wanted! It’s filled with wonderful flavors and plenty of veggies,

Prep Time10 minutes

Cook dinner Time20 minutes

Complete Time30 minutes

Course: Predominant

Delicacies: Indian

Key phrase: lentil coconut curry

Servings: 4

Energy: 222kcal

Creator: Vegan Richa

Components

  • 1 teaspoon oil
  • 1 cup (160 g) chopped crimson onion or white onion
  • 2 tablespoons ginger-garlic paste or 1/2” of ginger, minced and 4 cloves of garlic, minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon dried fenugreek leaves (kasuri methi), elective
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper flakes elective, or use black pepper
  • 1 cup (133 g) peeled and chopped candy potato or frozen candy potato or butternut squash
  • 15- ounce (425.24 g) can full fats coconut milk or lite coconut milk
  • 15- ounce (425.24 g) can cooked lentils or 1.5 cups cooked lentils
  • 1/2 cup (15 g) frozen spinach or 1 cup recent child spinach
  • lemon juice and cilantro for garnish

Directions

  • Warmth a skillet over medium warmth and add the oil. As soon as the oil is scorching, add the onion and an excellent pinch of salt and prepare dinner till the onion is beginning to flip translucent, 4 to five minutes. Then add the ginger-garlic paste and blend in. Combine within the spices and salt, then combine within the coconut milk and the candy potatoes or butternut squash.

  • Cowl with the lid and prepare dinner till the candy potato is cooked by way of. It will take anyplace from 8 to 12 minutes, relying in your range, pan, and the scale of the cubed greens.

  • Then, combine within the cooked lentils and spinach and 1/2 teaspoon of lemon juice. Convey to an excellent boil, then style and modify the flavour. Add some broth, in order for you the lentils to be saucier, as a result of this can thicken because it cools. As soon as it’s boiling persistently for two minutes, swap off the warmth.

  • Garnish with cilantro or different herbs of selection and a few lemon juice and pepper flakes, should you like, and serve with some sourdough or rice, flatbread, or different cooked grains.

Notes

Variations: Use chickpeas or white beans  as a substitute of canned lentils. Or make it with each. Add a can of chickpeas and lentils, and add as much as 1 cup extra of coconut milk or different nondairy milk. Enhance the spices additionally to regulate to desire.
For a coconut milk substitute, prepare dinner the candy potatoes in 1 cup of broth initially, after which add in some cashew cream or cashew milk with the lentils. Use 1/4 heaping cup of cashews blended with 1 cup of water to make the cashew cream.
This recipe is of course gluten-free, soy-free, and nut-free.

Diet

Diet Details

Lentil Coconut Curry

Quantity Per Serving

Energy 222
Energy from Fats 36

% Day by day Worth*

Fats 4g6%

Saturated Fats 2g13%

Sodium 332mg14%

Potassium 639mg18%

Carbohydrates 37g12%

Fiber 11g46%

Sugar 8g9%

Protein 12g24%

Vitamin A 7050IU141%

Vitamin C 6mg7%

Calcium 110mg11%

Iron 4mg22%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss plan.

lentils, sweet potatoes, coconut milk, and other curry ingredients in bowls on a kitchen counter

Components and Substitutions

  • onion – You need to use crimson or white onion on this recipe.
  • ginger-garlic paste – Provides a lot wonderful taste! You need to use minced, recent ginger and garlic as a substitute, should you favor.
  • spices – Turmeric, garam masala, fenugreek leaves, and pepper flakes are your seasonings.
  • coconut milk – Full fats or lite coconut milk each work on this recipe. You may as well use 1/4 cup cashews blended with 1 cup water as a substitute. For those who do that, prepare dinner the candy potato in a cup of broth initially.
  • cooked lentils – You need to use canned or dwelling cooked.
  • spinach – Provides extra veggies and coloration to this lentil coconut curry!
  • garnishes – Lemon juice and cilantro add vibrant, vibrant flavors.

Ideas

  • This coconut curry sauce does thicken because it cools, so hold that in thoughts because it’s cooking. You could need to skinny it out a bit with some broth throughout cooking.
  • For those who’re making cooked grains to serve with this curry, begin them cooking earlier than you begin making the curry, so all the things will probably be performed across the similar time.

The best way to Make Lentil Coconut Curry

Warmth a skillet over medium warmth and add the oil. As soon as the oil is scorching, add the onion and an excellent pinch of salt and prepare dinner till the onion is beginning to flip translucent, 4 to 5 minutes.

adding onion to the pan

Then add the ginger-garlic paste, salt, and spices, and blend in.

adding ginger-garlic paste to the cooked onions in the pan
adding dried spices to the pan with cooked onion, ginger, and garlic

Combine within the coconut milk and the candy potatoes or butternut squash.

adding coconut milk to the onion mixture in the pan
adding sweet potatoes to the coconut curry sauce in the pan

Cowl with the lid and prepare dinner till the candy potato is cooked by way of. It will take anyplace from eight to 12 minutes, relying in your range, pan, and the scale of the cubed greens. 

Then, combine within the cooked lentils and spinach and 1/2 teaspoon of lemon juice. Convey to an excellent boil, then style and modify the flavour.

Add some broth, in order for you the lentils to be saucier, as a result of this can thicken because it cools. As soon as it’s boiling persistently for 2 minutes, swap off the warmth. 

adding spinach to the cooked sweet potato in the pan
adding lentils to the pan of curry

Garnish with cilantro or different herbs of selection and a few lemon juice and pepper flakes, should you like, and serve with sourdough, rice, flatbread, or different cooked grains. 

lentil coconut curry in the frying pan on the stove

Regularly Requested Questions

What can I take advantage of as a substitute of lentils?

You may as well make this with chickpeas or white beans. Use chickpeas as a substitute of canned lentils, or you can also make it with each. You may add a can of chickpeas and lentils, and add as much as 1 cup extra of coconut milk or different nondairy milk. Enhance the spices additionally to regulate to desire. 

What can I take advantage of as a substitute of coconut milk?

For a coconut milk substitute, you possibly can prepare dinner the candy potatoes in 1 cup of broth initially, after which add in some cashew cream or cashew milk with the lentils. You need to use 1/4 heaping cup of cashews blended with one cup of water to make the cashew cream.

Is that this recipe allergy-friendly?

This recipe is of course gluten-free, soy-free, and nut-free.

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