Roasted Red Lentil and Vegetable Curry with Coconut Milk
This hearty and flavorful curry is a great way to use up leftover lentils. The lentils are roasted until fragrant, then simmered in a creamy coconut milk sauce with vegetables. The spices add a warm and inviting flavor, and the cilantro adds a fresh, herbaceous note. Serve with rice or flatbread for a complete meal.
I first developed this recipe when I was living in India. I was looking for a way to use up some leftover lentils, and I had some coconut milk on hand. I started experimenting with different spices, and I eventually came up with this recipe. It's become one of my favorite curry recipes, and I often make it for my friends and family.
Roasted Red Lentil and Vegetable Curry with Coconut Milk Roasted Red Lentil and Vegetable Curry with Coconut Milk Roasted Red Lentil and Vegetable Curry with Coconut Milk Roasted Red Lentil and Vegetable Curry with Coconut Milk
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • Red lentils
  • Onion
  • Garlic
  • Ginger
  • Carrots
  • Broccoli
  • Coconut milk
  • Spices (such as cumin, coriander, turmeric, and garam masala)
Instructions
  1. Roast the lentils in a dry pan until fragrant.
  2. Sauté the onion, garlic, and ginger in a pan with oil.
  3. Add the spices and cook until fragrant.
  4. Add the carrots, broccoli, and roasted lentils to the pan and cook until softened.
  5. Pour in the coconut milk and simmer until the curry has thickened.
  6. Season to taste with salt and pepper.
  7. Garnish with fresh cilantro and serve with rice or flatbread.
Why It Works
  • Roasting the lentils before adding them to the curry gives them a slightly nutty flavor.
  • The combination of coconut milk and spices creates a rich and flavorful sauce.
  • The vegetables add sweetness and texture to the curry.
  • The cilantro adds a fresh, herbaceous note that balances out the spiciness of the curry.