Name: Easy Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Cuisine: Asian
Ingredients: 2 tablespoons coconut oil; 3 cloves garlic; 1 yellow onion; 1 tsp cumin; 1 tsp ground coriander; 1 tsp turmeric; 2 teaspoons fine sea salt; 28 ounces canned crushed tomatoes; 1.5 tablespoons ginger paste; 15 ounces coconut milk; 1 cup dried lentils; 3 cups water; 1 bell pepper; 1 cup frozen peas; 15 ounces lite coconut milk; 1.25 cups water; 0.5 tsp salt; 0.5 tsp sugar; 1.5 cups long grain rice

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Easy Coconut Curry

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Ingredients

Warning0 allergens identified

Easy Coconut Curry

For the lentil curry:

2 tablespoons coconut oil

3 cloves garlicminced

1 yellow onionfinely diced

1 tsp cumin

1 tsp ground coriander

1 tsp turmeric

2 teaspoons fine sea salt

28 ounces canned crushed tomatoes

1 ½ tablespoons ginger pasteor grated fresh ginger

15 ounces coconut milk

1 cup dried lentilsI used red but brown or green would also work well!

3 cups water

1 bell pepperthinly sliced

1 cup frozen peas

For the coconut rice:

15 ounces lite coconut milk

1 ¼ cups water

½ tsp salt

½ tsp sugaroptional

1 ½ cups long grain riceI like jasmine or basmati

Instructions

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To make the lentil curry

In a large skillet, heat the coconut oil over medium heat. Once hot, add in the garlic, onion, cumin, coriander, turmeric and salt. Cook for 5 minutes.

Stir in the crushed tomatoes, ginger, and water. Cook for 5 additional minutes or until the mixture is heated through and just beginning to show steam.

Mix in the lentils and bring to a boil. Reduce the heat and let simmer gently for 30 minutes or until the lentils are soft and nearly cooked through. Be sure to stir during the cooking process to ensure that everything is cooking properly and the lentils aren’t sticking to the pot at all.

Stir in the coconut milk, bell pepper, and frozen peas. Continue to simmer for 5-8 minutes or until the bell pepper is softened.

Remove from heat and serve over the coconut rice!

To make the coconut rice

In a medium saucepan, combine all of the ingredients EXCEPT the rice. Heat over medium high heat until the liquid just begins to show steam.

Mix in the rice and bring to a boil. Reduce the heat to a gentle simmer, cover, and let cook for 15-20 minutes or until the liquid is absorbed and the rice is tender. Stir often to avoid sticking.

ENJOY!

Notes

To store. Store any leftovers in the refrigerator for up to 4 days in an airtight container.

To freeze. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.

Nutrition

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Tips & Tricks (5)

Bloom Your Spices 🌟
Toast the cumin, turmeric, and coriander in coconut oil for 1-2 minutes before adding onions to unlock their essential oils and create a richer, more complex flavor foundation.
Ginger-Garlic Paste Timing ⏱️
Add ginger paste and garlic immediately after the spices bloom but before liquids, allowing them to caramelize slightly for deeper flavor without becoming bitter.
Coconut Milk Layering 🥥
Add lite coconut milk first to build the base sauce, then stir in full-fat coconut milk at the end for a luxurious, creamy finish without overwhelming delicate spices.
Lentil Texture Control 🍲
Add dried lentils early so they absorb curry flavors while cooking, but check for doneness at 25 minutes—slightly firm lentils hold texture better than mushy ones in the final dish.
Fresh Veggie Strategy 🫑
Add firmer vegetables (bell pepper) halfway through cooking and frozen peas in the last 3 minutes to maintain their vibrant color, crunch, and nutritional integrity.