Coconut And Lentil Curry

A wonderfully smooth coconut and lentil curry. This mild and sweet curry is sure to please any crowd.

Course Curry, Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Keyword coconut and lentil curry, coconut curry recipe, lentil curry recipe, lentil dhal recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings

Calories 506

Place the 1 head of peeled garlic, 2 chopped onions, 1 chopped red chilli and 1 thumb of peeled ginger into a blender and blitz into a chunky paste.
Heat the 1 tablespoon vegetable oil in a deep pan over a medium heat. Toss in the 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 2 cardamon pods and stick of cinnamon into the pan. Toast the spices for around a minute until they begin to give off a fragrant aroma.
Now add the curry paste into the pan. Fry for about 5 minutes until the onions are soft and the paste has lost most of its moisture.
Add the 1 teaspoon sugar and 1 teaspoon turmeric into the pan. Then pour in the 1 can of coconut milk, 1 can chopped tomatoes, 250g red lentils and 100 ml of water. Stir the pan to combine all the ingredients then bring the pan to a simmer. Cover and cook for 20 minutes or until the lentils are soft with a little bite. The sauce should have thickened considerably, if it's too thick just add a little more water and stir to loosen.
Season to the sauce to taste and serve with fresh basmati rice or a warm naan.