Coconut Lentil Curry


  • 1 tbsp coconut oil
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1, 14 oz can crushed tomatoes
  • ½ inch knob ginger
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp turmeric
  • ⅛ tsp cayenne
  • ½ cup green lentils
  • 1 ½ cups water
  • ½ can full fat coconut milk
  • ¼ cup chopped cilantro


  1. Heat a medium saucepan over medium heat. Add the coconut oil.
  2. When the coconut oil melts, add the shallot. Saute, stirring often, until mostly tender, about 3 minutes.
  3. Stir in the garlic and cook for another 2 minutes, until the garlic is fragrant and shallot is very tender.
  4. Stir in the crushed tomatoes, ginger, salt, cumin, coriander, and turmeric. Cook for another 5 minutes.
  5. Stir in the cayenne, lentils, and water. Simmer for about 35-40 minutes, stirring occasionally. Add more water, if desired for a thinner consistency.
  6. Stir in the coconut milk and the cilantro and cook for another minute.
  7. Serve warm with rice!

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