This Creamy Coconut Curry with Red Lentils is a fragrant and flavorful dish that’s quick and easy to prepare. With the richness of coconut milk, the zest of lime, and the warmth of curry spices, it’s a comforting meal perfect for any day of the week.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients
1 medium onion, chopped
2 cloves of garlic, minced
1 teaspoon ginger paste
1 teaspoon curry paste
1 can (400 ml) coconut milk
1 cube homemade vegetable broth (or store-bought)
400 ml (1 3/4 cups) water
Juice of 1 lime
1 bunch fresh coriander, chopped
1 red bell pepper, chopped
2 teaspoons salt
Black pepper to taste
Olive oil, for frying
Cooked rice, to serve
Directions
Heat Oil:
Heat a bit of olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add Garlic and Ginger:
Add minced garlic and ginger paste to the pot.
Sauté for another 2 minutes until aromatic.
Add Curry Paste:
Stir in the curry paste and cook for 1 minute until fragrant.
Combine Ingredients:
Pour in the coconut milk, vegetable broth cube, and water.
Stir well to combine.
Add Vegetables:
Add the chopped red bell pepper, salt, and black pepper to taste.
Bring the mixture to a boil.
Simmer:
Once boiling, reduce the heat to low and let it simmer for 20 minutes.
Stir occasionally until the flavors meld together.
Finish:
Stir in the lime juice and chopped coriander.
Adjust seasoning with more salt and pepper if needed.
Serve:
Serve hot over a bed of cooked rice.
5 Serving Suggestions
Top with additional chopped coriander and a wedge of lime for a fresh garnish.
Pair with naan bread or roti for dipping.
Serve alongside a side salad of cucumber and tomato for a refreshing contrast.
Sprinkle with toasted cashews or almonds for added crunch.
Drizzle with a spoonful of yogurt for extra creaminess.
Cooking Tips
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