Curry with lentils and coconut milk


This curry uses spices like turmeric and ginger, to name a few, to create perfect combination with lentils and coconut milk. This full of bold flavours vegan dish is perfect served with rice or naan Indian bread. A delicious recipe for naan can be found here.

Curry with lentils and coconut milk
Cooking time


For 3 Person(s)


  • 2 tbsp olive oil
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 3 garlic cloves
  • 1 piece (5 cm) fresh ginger
  • 2 tsp turmeric powder
  • 100 g decorative red lentils
  • 110 g brown lentils
  • 1 can whole peeled tomatoes
  • 2 tsp (or more) salt
  • 4 cup water
  • 0.5 tsp chili powder or cayenne pepper
  • 200 ml coconut milk
  • parsley to taste
  • 1 handful cherry tomatoes

Curry with lentils and coconut milk Directions

  1. In a large skillet heat the oil. Add minced ginger, minced garlic, coriander and cumin seeds. Cook for about 1 minute, being careful not to burn the spices.

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  2. Add 2 types of lentils, turmeric and the tomatoes with the juices then stir.

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  3. Add 4 cups of water, salt and pepper and stir. Cook for 40 minutes at medium-high heat, or until the lentils are tender. If necessary add more water.

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  4. Turn off the heat. Add the coconut milk and stir. Taste and adjust with salt if necessary. Add a handful of fresh tomatoes, previously cut in half, and a handful of chopped parsley and serve.

    lot of love. B.

    curry lenticchie 01
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Nutrition facts

(vegetarian, gluten free, lactose free)
Per Serving


Saturday, 22 April 2017
Trust me, this is a dish worth all the effort. Your patience will be tested, but you will be immensl...
See Full Review >>
- Cristof S

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