Creamy red lentil coconut curry


Amazing red lentil curry * with turmeric and coconut milk. Creamy and intense, enriched with spices such as fresh ginger, cumin and cardamom that blend perfectly with the delicate taste of red lentils.

Creamy red lentil coconut curry
Preparation time
Cooking time


For 3 Person(s)


  • 2 tbsp olive oil
  • 1 pieces (about 3 cm) fresh ginger
  • 2 garlic clove
  • 6 cardamom pods
  • 0.25 tsp cumin in seeds
  • 1 medium onion
  • 1.5 tbsp tumeric
  • chili powder to taste
  • 250 g red lentils (me Bettini brand)
  • 500 ml vegetable stock
  • 200 ml coconut milk
  • salt to taste
  • parsly leaves and chili flakes (optional)

Creamy red lentil coconut curry Directions

  1. For this recipe I used red lentils made by Bettini.

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  2. Open the cardamom pods and extract the black seeds, set aside. Heat the oil in a pan then add finely chopped garlic and ginger and cook for a minute. Add cumin and cardamom seeds and cook for another minute.

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  3. Add onion cut into strips and cook for a minute, then add previously rinsed red lentils, turmeric and chili powder.

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  4. Add vegetable stock and cook over a gentle flame, stirring frequently until the lentils are tender (about 20 minutes).

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  5. In the last 5 minutes of cooking add the coconut milk. Stir, taste, adjust with salt if necessary and cook until red lentils are soft. Serve with rice, Indian naan bread or like me with creamy polenta. Garnish with chopped parsley and chilli flakes and serve.

    lot of love. B.

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Recipe notes

*This recipe was born thanks to the collaboration with Bettini - a company that produces cereals, legumes and high quality organic products.

Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving


Sunday, 15 April 2018
yay- it's vegan!! :D - Curly K

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