Red Lentil Coconut Curry | Vegan Food & Living

Red Lentil Coconut Curry

Red Lentil Coconut Curry

This red lentil coconut curry is a warming curry in the South Indian style, flavoured with aromatic fresh ginger, cumin and coriander. It’s made extra creamy and luscious thanks to the addition of organic coconut milk.

Servings: 1

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • 3 3 shallots, finely chopped
  • 1 1 Tbsp fresh ginger, peeled and minced
  • 2 2 cloves garlic, minced
  • 1 1 tsp cumin seeds
  • 1 1 tsp mild curry powder
  • 0.5 0.5 tsp ground coriander
  • 0.5 0.5 tsp turmeric
  • Pinch sea salt
  • 500 500 ml filtered water
  • 270 270 g red lentils
  • 1 1 cup organic coconut milk
  • 2 2 medium-sized courgettes, diced into ½ inch (1 cm) pieces
  • 2 2 Tbsp tamari
  • 1 1 cup loosely packed fresh coriander leaves, chopped
  • Lime slices

Method

  1. In a heavy-based pan, cook the shallots, ginger and garlic in a splash of filtered water for 5 minutes, stirring occasionally.
  2. Add the spices and salt and stir well. Stir in the water, lentils and coconut milk. Allow the mixture to simmer over a low flame, covered, whilst stirring occasionally for 10 minutes.
  3. Stir in the courgette and tamari, cover and cook until courgette and lentils are tender. Add more water to reach the desired consistency.
  4. Taste-test then stir in the coriander.
  5. Serve the curry with white or brown basmati rice to round out this comforting meal. Makes 4–6 servings

Marlene is an international author of the best-selling book ‘Macrobiotics for all Seasons’ and her most recent book ‘Go Vegan’, which is also available worldwide. 

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