Cilantro Infused Coconut Lentil Curry
This delightful Cilantro Infused Coconut Lentil Curry combines the earthy flavors of lentils with the creaminess of coconut milk and the aromatic kick of spices. Inspired by both Indian and South American cuisines, this dish offers a unique twist that brings comfort to your table. Perfect for a cozy dinner or meal prep, this curry can be enjoyed on its own or alongside Rice with a Chilean flair, enhancing the dining experience with vibrant flavors and textures. It’s nutritious, hearty, and sure to be a crowd-pleaser.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Lentils
2 cups (Stones picked out and boiled until soft)
Yellow Onion
1 large (Chopped)
Cilantro
1 bunch (Washed well and chopped)
Tomato
1 large (Diced)
Coconut Milk
1 can (Ready to use)
Tomato Sauce
1 can (medium size) (Ready to use)
Curry Powder
to taste (Ground spice)
Turmeric
to taste (Ground spice)
Ginger
to taste (Fresh or ground)
Ground Cloves
to taste (Ground spice)
Cumin
to taste (Ground spice)
Cayenne
to taste (Ground spice)
Salt
to taste (Seasoning)
Instructions
1
Heat a generous amount of vegetable oil in a large saucepan over medium heat.
2
Add the chopped onions and sauté for about 5 minutes until they become translucent.
3
Stir in the chopped cilantro and continue to cook until the onions turn golden and fragrant, about another 3-4 minutes.
4
Add the diced tomatoes and cook until they start to soften, stirring occasionally.
5
Incorporate the boiled lentils along with the coconut milk and tomato sauce into the saucepan.
6
Season with curry powder, turmeric, ginger, ground cloves, cumin, cayenne, and salt to taste. Adjust the spices based on your preference for heat and flavors.
7
Bring the mixture to a gentle simmer and cover. Let it cook for about 30 minutes, stirring occasionally to prevent sticking.
8
Once the curry thickens and the flavors meld, remove from heat and let it rest for a few minutes before serving. Enjoy warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cilantro Infused Coconut Lentil Curry?
It is a hearty dish that combines lentils with creamy coconut milk, aromatic spices, and a fresh cilantro infusion, blending Indian and South American influences.
Is this recipe suitable for vegetarians?
Yes, this Cilantro Infused Coconut Lentil Curry is entirely vegetarian.
Is this curry gluten-free?
Yes, the ingredients listed for this recipe are naturally gluten-free.
How should I prepare the lentils?
You should pick out any stones and boil the lentils until they are soft before adding them to the curry.
What type of onion is recommended for this dish?
The recipe calls for one large yellow onion, chopped.
How much cilantro do I need?
You will need one bunch of cilantro, which should be washed well and chopped.
Can I use ground ginger instead of fresh ginger?
Yes, the recipe allows for either fresh or ground ginger based on your preference.
What kind of coconut milk should I use?
You should use one can of ready-to-use coconut milk.
How do I adjust the spiciness of the curry?
You can adjust the heat by varying the amount of cayenne and curry powder used to suit your preference.
How long does the curry need to simmer?
The mixture should simmer covered for about 30 minutes to allow the flavors to meld.
What is the first step in cooking this curry?
The first step is to heat a generous amount of vegetable oil in a large saucepan over medium heat.
When do I add the cilantro?
Add the chopped cilantro after the onions have sautéed for 5 minutes, then cook for another 3 to 4 minutes.
What spices are included in the seasoning?
The seasoning includes curry powder, turmeric, ginger, ground cloves, cumin, cayenne, and salt.
Is there tomato in this recipe?
Yes, the recipe uses both one large diced tomato and one medium can of tomato sauce.
What should I serve with this lentil curry?
It pairs excellently with rice, especially rice prepared with a Chilean flair.
Is this recipe good for meal prepping?
Yes, this curry is hearty and stores well, making it perfect for meal prep.
How many servings does this recipe make?
The specific serving count is not provided, but it uses 2 cups of lentils and a full can of coconut milk.
How do I prevent the curry from sticking?
Stir the mixture occasionally while it is simmering to prevent it from sticking to the bottom of the saucepan.
Why do I need to let the curry rest?
Letting it rest for a few minutes after cooking allows the curry to thicken and the flavors to fully develop.
Can I use dried lentils directly in the pan?
No, the lentils should be boiled until soft before being incorporated into the saucepan with the other ingredients.
Does this recipe contain dairy?
No, this recipe uses coconut milk as a creamy base instead of dairy products.
What type of oil is best for this recipe?
The recipe suggests using vegetable oil for sautéing the onions.
How do I know when the onions are ready?
The onions are ready for the cilantro when they become translucent, and ready for the tomatoes when they turn golden.
What gives this dish a South American flair?
The infusion of cilantro and the suggested pairing with Chilean-style rice provide its unique flair.
What is the texture of this curry?
The curry is described as creamy and hearty, thickening as it simmers.
Can I use canned lentils?
While the recipe specifies boiling 2 cups of lentils, you could substitute with soft canned lentils if necessary.
Are the spices measured exactly?
The spices are listed 'to taste,' allowing you to customize the flavor profile to your liking.
What should I do with the tomatoes?
One large tomato should be diced and cooked until it softens before adding the liquid ingredients.
Is this a spicy dish?
It contains cayenne and curry powder, but the level of heat depends on how much you choose to add.
How should the curry be served?
It should be served warm, either on its own or alongside a side of rice.