Golden Lentil and Coconut Curry

This is a simple yet flavorful curry that is perfect for a weeknight meal. The golden lentils are cooked in a creamy coconut sauce that is flavored with turmeric, cumin, and red pepper flakes. The dish is finished with a garnish of fresh cilantro or parsley. Serve with rice or naan.

The origins of this dish are murky, but it is thought to have originated in India. The dish is typically made with yellow lentils, but we prefer to use golden lentils because they hold their shape better and have a more nutty flavor. We also add a bit of coconut milk to the sauce to give it a creamy texture and a hint of sweetness. The result is a curry that is both flavorful and satisfying.

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

Ingredients

• 1 cup dried golden lentils, rinsed
• 1 tablespoon coconut oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1 (15-ounce) can coconut milk

Instructions

1. In a medium saucepan, heat the coconut oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, turmeric, cumin, and red pepper flakes and cook for 1 minute more.
4. Stir in the lentils and coconut milk.
5. Bring to a simmer and cook for 20 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro or parsley, if desired.

Why It Works

• The combination of golden lentils and coconut milk creates a creamy and flavorful sauce.
• The turmeric, cumin, and red pepper flakes add warmth and spice to the dish.
• The fresh cilantro or parsley adds a bright and herbaceous flavor to the curry.