29/04/2023, 16:06 Coconut Curry Lentils - Chelsea's Messy Apron

Coconut Curry Lentils

Coconut Curry Lentils are ridiculously quick and simple to make! To have these
saucy, tasty lentils on the table in a hurry, we use a few shortcuts including already
minced ginger and garlic, canned lentils, and a simple seasoning blend.

Course Dinner, Main Course, Vegetarian

Cuisine Healthy, Vegan, Vegetarian
Keyword Coconut Curry Lentils

Prep Time 10 minutes

Cook Time 10 minutes
Total Time 20 minutes

Servings 4 servings
Calories 549kcal
Author Chelsea Lords
Cost $7.21

Ingredients
40g coconut oil
61g shallots diced (~1/2 cup)
16g minced ginger & garlic cubes Note 1
6g yellow curry powder Note 2
2g paprika & ground cumin
2g ground turmeric
45g red curry paste Note 3
400g full-fat coconut milk
850g lentils, drained & rinsed
18g Optional: 2 tablespoons fresh lemon juice, 1-3 teaspoons sugar, salt, cilantro
Serving Suggestions: Note 4

Instructions
1. AROMATICS: Melt butter or oil in a large pot (cast iron will cook quicker) over medium-high heat. Once
melted, add diced shallot, ginger cubes, and garlic cubes. Sauté for 2-3 minutes, stirring frequently. Add
in the curry powder, cumin, paprika, turmeric, red curry paste, and salt to taste (I add 1 teaspoon fine sea
salt). Sauté for 1-2 more minutes or until very fragrant.

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29/04/2023, 16:06 Coconut Curry Lentils - Chelsea's Messy Apron

2. COCONUT MILK AND LENTILS: Shake the can of coconut milk and then pour it in. Stir, heat still over
medium-high, until the coconut milk begins to bubble and thicken, about 3-5 minutes. Meanwhile,
thoroughly rinse and drain the lentils. Add the lentils in and stir.

3. FINISHING TOUCHES: Remove pot from heat and stir in lemon juice. Add sugar (if needed and to taste
preference -- it will depend on how sweet your coconut milk is or how spicy curry paste is). Adjust
seasonings here; add more salt, curry powder, etc. to taste depending on how bold you like your curry.
Serve over rice with warmed naan if desired (Note 4) and with fresh cilantro if you have any on hand!
Enjoy!

Notes
Note 1: Garlic and ginger cubes: To make prep seriously quick and easy, we use Dorot garlic and ginger
cubes (6 are the equivalent of 2 tablespoons). Alternatively, you can use pre-minced garlic and ginger paste
here.

Note 2: Curry powder: We've tested this recipe with Simple Truth Organic yellow curry powder and Great
Value Organic yellow curry powder -- neither were overly hot/spicy. Reduce quantity if using a hotter curry
powder and you're concerned about heat.

Note 3: Curry paste: We use Thai Kitchen which is quite mild (perfect for kids!). If you use another brand, test
it first; you may want to use slightly less or compensate by adding in some sugar.
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29/04/2023, 16:06 Coconut Curry Lentils - Chelsea's Messy Apron

Note 4: Side dishes: To keep the sides as simple as possible, use toaster oven naan that you can simply
throw in the toaster to warm through, and here's the quickest/easiest way to get perfect basmati rice (It must
use basmati for this to work!)
Fill a large pot with water and set it to boil.
Once the water is at a rolling boil, salt the water and add in rice (as much as you'd like!).
Cook without reducing the heat, for 6 minutes (taste test to ensure it is tender) and then drain and fluff
with a fork. Easy!

Nutrition
Serving: 1serving | Calories: 549kcal | Carbohydrates: 50g | Protein: 22g | Fat: 32g | Saturated Fat: 27g |
Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 19mg | Potassium: 1075mg | Fiber: 18g | Sugar: 5g
| Vitamin A: 1804IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 11mg

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