Creamy Coconut and Turmeric Lentils with Curry Leaves

Name: Creamy Coconut and Turmeric Lentils with Curry Leaves
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 3
Ingredients: 600 g dried puy or green lentils rinsed; 400 ml can coconut milk; 1.2 l vegetable stock; 2 large onions; 40 g fresh ginger; 6 garlic cloves; 3 tbsp coconut oil or ghee; 8 fresh curry leaves; 2 tsp ground turmeric; 2 tsp ground cumin; 1.5 tsp ground coriander; 1 tsp black mustard seeds; 1 tsp nigella seeds; 1 green chilli

A comforting and aromatic bowl of saucy lentils infused with creamy coconut milk, vibrant turmeric, and fragrant curry leaves. This hearty, plant-based dish is perfect as a standalone main or a flavorful side for your favorite flatbread.

Servings3 Portions

Prep Time15 Mins

Cook Time55 Mins

Difficulty

Easy

Ingredients

dried puy or green lentils rinsed
600 g
can coconut milk
400 ml
vegetable stock
1.2 l
large onions
2
fresh ginger
40 g
garlic cloves
6
coconut oil or ghee
3 tbsp
fresh curry leaves
8
ground turmeric
2 tsp
ground cumin
2 tsp
ground coriander
1.5 tsp
black mustard seeds
1 tsp
nigella seeds
1 tsp
green chilli
1

Step-by-Step Instructions

Heat the coconut oil or ghee in a large, deep saucepan over medium-high heat. Add the finely chopped onions, mustard seeds, and fresh curry leaves with a pinch of salt.

Sauté the onion mixture for 8-10 minutes, stirring frequently, until the onions are lightly caramelized around the edges and the mustard seeds have started to pop.

Stir in the garlic, grated ginger, green chilli, turmeric, coriander, cumin, and nigella seeds. Lower the heat to medium and cook for 3-4 minutes until the spices are highly fragrant.

Pour in the vegetable stock and coconut milk. To ensure no waste, rinse the coconut milk can with a little water and add it to the pan. Bring the liquid to a boil.

Stir in the rinsed lentils, then reduce the heat and simmer for 30-40 minutes. Cook until the lentils are tender and the sauce has reduced to a thick, saucy consistency.