Spicy Coconut Lentil Curry
Indulge in the fiery flavors of this authentic South Indian vegan curry, made with creamy coconut milk and protein-packed lentils. This aromatic curry is loaded with bold spices and fresh vegetables, creating a true culinary delight that will transport your taste buds to the vibrant streets of South India.
ingredients
- 1 cup dried lentils
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tomatoes, chopped
- 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
- 1 can (400 ml) coconut milk
- Salt to taste
- Fresh cilantro, for garnish
steps
- 1.
Rinse the lentils thoroughly and soak them in water for 30 minutes. Then, drain and set aside.
- 2.
Heat coconut oil in a large pot over medium heat. Add mustard seeds and cumin seeds, allowing them to crackle.
- 3.
Add onions, garlic, ginger, and green chilies. Sauté until onions turn golden brown.
- 4.
Stir in turmeric powder, coriander powder, and garam masala. Cook for another minute.
- 5.
Add tomatoes and cook until they soften.
- 6.
Now, add the mixed vegetables and soaked lentils. Mix well to coat everything with the spice mixture.
- 7.
Pour in coconut milk and season with salt. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes or until lentils are tender.
- 8.
Garnish with fresh cilantro and serve hot with rice or flatbread.
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