Lentils and Vegetable Curry with Coconut Milk

This lentil and vegetable curry with coconut milk is a delicious and easy-to-make dish that's perfect for a weeknight meal. The lentils are cooked in a flavorful broth made with onion, garlic, cumin, coriander, and turmeric, and then simmered in coconut milk until they're tender. The result is a creamy, flavorful curry that's perfect for serving over rice or quinoa.

I first had this curry at a restaurant in Sri Lanka, and I was immediately hooked. The flavors were so complex and delicious, and the lentils were cooked perfectly. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this curry ever since, and it's always a hit with my family and friends.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup dried lentils, rinsed and sorted
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 (14-ounce) can coconut milk

Instructions

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the onion and cook until softened about 5 minutes.
3. Add the garlic, cumin, coriander, and turmeric and cook for 1 minute more.
4. Stir in the lentils, coconut milk, and 2 cups of water.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
6. Serve over rice or quinoa.

Why It Works

• The combination of lentils, vegetables, and coconut milk creates a delicious and flavorful dish.
• The spices used in this recipe are all common Indian spices that add a warm and inviting flavor to the curry.
• The lentils are cooked in a flavorful broth made with onion, garlic, cumin, coriander, and turmeric, which helps to develop their flavor.
• The coconut milk adds a creamy and rich flavor to the curry, and it also helps to tenderize the lentils.
• This curry is a great way to use up leftover vegetables, and it's also a healthy and affordable meal.