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  • Creamy Coconut Red Lentil Curry

Creamy Coconut Red Lentil Curry

Posted on Apr 12th, 2023
by Razvan Stupar
Categories:
  • Stews, Casseroles Curries
  • Vegan Recipes
  • Vegetarian Recipes
Creamy Coconut Red Lentil Curry

This vegan lentil curry with coconut and coriander is a delicious and hearty dish that combines the earthy flavor of lentils with the fragrant aromas of coconut and coriander.

The dish features a colorful mix of vegetables, including onion, garlic, carrot, and bell pepper, which add texture and flavor. Lemongrass, a staple ingredient in Southeast Asian cuisine, brings a fresh and citrusy note that complements the richness of the lentils.

The curry powder adds a complex mix of spices, giving the dish its signature flavor. The coriander, meanwhile, adds a bright and herbaceous note that perfectly balances the heat of the curry. The lentils absorb all these flavors, making this dish a satisfying and comforting option for any meal.

Enjoy!

Creamy Coconut & Red Lentil Curry
Creamy Coconut Red Lentil Curry

Creamy Coconut Red Lentil Curry

Razvan Stupar
A delicious and nourishing vegan curry dish.
4.91 from 51 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
 
 

  • 1 onion
  • 1 carrot
  • 1 parsnip
  • 500 g red lentils
  • 15 ml olive oil
  • 1 can coconut milk
  • 5 cm lemongrass stick
  • 10 coriander leaves
  • 1 lime optional
  • 1.5 tbsp red curry paste
  • salt

Instructions
 

  • Slice the carrot, parsnip, and onion, place in a wok and cook with a drizzle of olive oil. Add the curry paste, coconut milk, chopped lemongrass, lentils, and 800 ml (roughly 3.5 cups) of water.
  • Season to taste. Simmer until the lentils are fully cooked.
  • Add the coriander leaves and lime juice when serving.

Notes

Lentil Curry with Coriander
Tried this recipe?Let us know how it was!

Razvan Stupar

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.

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