There’s something incredibly comforting about a warm bowl of curry on a rainy day.
The sound of raindrops hitting the windowpane, the cosy atmosphere, and the rich aroma of spices simmering in the kitchen create the perfect setting for a hearty meal. One dish that perfectly embodies this feeling is Coconut Lentil Curry—a spicy, creamy bowl of goodness that’s not only delicious but also packed with nutrients. Whether you're a seasoned cook or a beginner in the kitchen, this dish is easy to prepare and sure to become a rainy day favourite.
Before you start cooking, gather all your ingredients. Here’s what you’ll need for a basic Coconut Lentil Curry:
1 cup of lentils (red or yellow lentils work best)
1 can of coconut milk (full-fat for a creamier texture)
1 large onion, finely chopped
2-3 cloves of garlic, minced
1-inch piece of ginger, grated
2-3 tomatoes, chopped (or 1 can of diced tomatoes)
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1-2 teaspoons of chili powder (adjust to taste)
1 teaspoon garam masala (optional, for extra warmth)
Salt to taste
2 tablespoons of oil (vegetable or coconut oil)
Fresh cilantro for garnish
Juice of half a lime (optional, for a hint of tang)
Water or vegetable broth (as needed)
Start by rinsing the lentils under cold water. Do this until the water runs clear. This will not only remove any excess starch but also ensure that the lentils cook evenly. Once rinsed, place the lentils in a pot with enough water to cover them by about an inch. Bring to a boil, then reduce the heat and let them simmer for about 20 minutes or until they are soft. Drain and set aside.
In a large pan or pot, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they release their aroma. Next, add the chopped onions and sauté until they turn golden brown. This step is crucial as it forms the base of the curry, giving it depth and richness.
Once the onions are nicely browned, add the minced garlic and grated ginger. Sauté for another minute until the raw smell of garlic disappears. Then, add the ground cumin, coriander, turmeric, and chili powder. Stir the spices into the onions, garlic, and ginger, cooking for about 30 seconds to release their flavours.
Add the chopped tomatoes to the pan. Cook the mixture until the tomatoes break down and form a thick paste. If you’re using canned tomatoes, this step will be quicker. Stir occasionally and let the tomatoes cook down, deepening the flavour of the curry.
Once the tomato base is ready, add the cooked lentils to the pan. Stir well to coat the lentils in the spice mixture. Pour in the coconut milk, stirring to combine everything into a creamy curry. If the curry looks too thick, you can add some water or vegetable broth to reach your desired consistency.
Reduce the heat to low and let the curry simmer for about 15-20 minutes, allowing the flavours to meld together. Stir occasionally to prevent sticking, and taste the curry halfway through cooking. Adjust the seasoning with salt or additional chili powder if needed.
For an extra layer of flavour, stir in the garam masala towards the end of cooking. This spice blend adds warmth and complexity to the curry, making it even more comforting.
Once the curry has reached the perfect consistency, turn off the heat and squeeze in some fresh lime juice for a subtle tang. Garnish with chopped cilantro for a burst of freshness.
Coconut Lentil Curry is best served hot, accompanied by steamed rice, naan, or flatbread. The creaminess of the coconut milk, combined with the earthy lentils and aromatic spices, makes every spoonful a delightful experience. The dish is not only satisfying but also incredibly nourishing, making it an ideal meal for those chilly, rainy days when you crave something warm and comforting.
