Speedy Lentil Coconut Curry: Ready in Just 20 Minutes!

Learn how to make Speedy Lentil Coconut Curry effortlessly! Packed with protein and flavor, this dish is perfect for fast, healthy dinners. Try it now!

Need a quick, nutritious meal that’s bursting with flavor? This Speedy Lentil Coconut Curry is your answer! Packed with protein-rich lentils, creamy coconut milk, and aromatic spices, this dish is not only delicious but also incredibly easy to make. Whether you’re cooking for one or feeding a family, this curry is sure to become a staple in your kitchen. Let’s get started!

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Why You’ll Love This Speedy Lentil Coconut Curry 🌟

This recipe is proof that healthy meals don’t have to take hours to prepare. With just 20 minutes and a handful of pantry staples, you can whip up a comforting, flavorful curry that’s perfect for busy weeknights. Plus, it’s naturally vegan and gluten-free, making it a versatile option for any diet. Keep reading to learn how to make this speedy dish!

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Ingredients for Speedy Lentil Coconut Curry 🛒

Here’s what you’ll need:

• 1 cup red lentils, rinsed and drained

• 1 tablespoon olive oil or coconut oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon freshly grated ginger

• 1 tablespoon curry powder

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 can (14 oz) diced tomatoes

• 1 can (14 oz) coconut milk

• 2 cups vegetable broth

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

Pro Tip: Use red lentils for faster cooking—they soften in just 15–20 minutes.

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Step-by-Step Instructions 🥄

1. Sauté the Aromatics

   Heat the oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

   
   

2. Toast the Spices

   Add the curry powder, turmeric, and cumin to the pot. Toast the spices for 1–2 minutes, stirring constantly to release their flavors.

   
   

3. Add the Liquids and Lentils

   Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine, then add the rinsed lentils. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15–20 minutes, or until the lentils are tender.

   
   

4. Season and Serve

   Taste the curry and adjust the seasoning with salt and pepper. Garnish with fresh cilantro and serve hot with basmati rice, quinoa, or naan bread.

   
   

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FAQs About Speedy Lentil Coconut Curry ❓

Q1: Can I use green or brown lentils instead of red lentils?

Yes, but they will take longer to cook—about 30–40 minutes. Adjust the liquid as needed to prevent drying out.

Q2: How can I make this curry spicier?

Add red chili flakes, cayenne pepper, or a diced fresh chili to the pot while cooking.

Q3: Can I freeze leftovers?

Absolutely! Store the curry in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop or microwave.

Q4: What can I serve with this curry?

Basmati rice, quinoa, naan bread, or roasted vegetables are great options.

Q5: Is this recipe vegan?

Yes! It’s naturally vegan and gluten-free, making it suitable for most diets.

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