Coconut Lentil Curry

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A 3/4 view of a plate with coconut lentil curry and rice


Coconut Curry Sauce
  • 1 tbsp coconut oil – (or olive oil)
  • 1 shallot – (or 1 medium onion)
  • 2 cloves of garlic – (crushed)
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1 tbsp freshly grated ginger – (or 1 tsp ginger powder)
  • A pinch of red chili flakes
  • 1 medium carrot
  • 1 cup crushed tomatoes1 can – (from a can or jar)
  • 1 can coconut milk – (15 Oz – 400ml)


  • 2 cans cooked brown or green lentils, rinsed – (2 15 Oz cans – 480g rinsed )
  • 2 cups water – (to be added a bit a the time, if necessary)
  • 3 cups chopped fresh kale leaves – (or fresh spinach, or 2 cups frozen spinach or frozen kale or any other leafy greens of your choice)
  • A handful of fresh coriander leaves, chopped


  • Heat the coconut oil in a large pan over medium-high heat. Add the chopped onion, crushed garlic, grated ginger, and cumin seeds and toast for a couple of minutes until brown. Then add the garam masala, curry powder, turmeric and stir well for a minute or so.
  • Reduce the heat to medium-low. Add the chopped carrots, crushed tomatoes, and coconut milk.
  • Let everything simmer for a couple of minutes, then add the rinsed lentils, some chili flakes, chopped coriander, and some salt, and season to taste.
  • In the meantime, wash and chop your greens (if using fresh). Add your greens, bring to a boil and let the curry cook gently for 10-15 minutes until your greens are nice and tender. Stir a few times, and if the curry looks dry, add the extra cups of water a bit at a time.
  • Garnish with chopped fresh cilantro and serve hot over basmati rice, brown rice, or cauliflower rice. Or with naan bread.