🧊 Meal Prep
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Creamy Coconut Lentil Curry

Source: https://www.theendlessmeal.com/creamy-coconut-lentil-curry/ Serves 6 · Prep 5 min · Cook 55 min

❄️ FREEZE STAGE: Fully cooked

  • Freeze at: After cooking, fully finished. This curry freezes excellently.
  • How: Cool completely, freezer-proof containers, up to 4 months. Great portioned into single servings for lunches.
  • 📦 Pack it: Chill in the fridge first, then portion into meal sizes (Souper Cubes or silicone molds for small amounts, or freezer bags). Leave ~1 inch headspace in tubs / fill bags ¾ full — liquids expand as they freeze. Press out the air, freeze bags flat on a tray, then stand them upright once solid to stack and thaw faster. Label with name, date, and the reheat note. 🔌 Vacuum-sealing? Freeze the portion solid first (flat in a bag, or as silicone-mold pucks), then vacuum-seal — sealing it wet pulls liquid into the machine. Reheat the sealed bag right in simmering water.
  • Reheat: Stovetop over low heat, adding a splash of water as it thickens (or microwave).

Allergen check: no nuts, sesame, or chickpea. ✅ (Contains coconut — fine for your household.)

Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 head garlic, chopped (10–12 cloves)
  • 28 oz can crushed tomatoes
  • 2 tbsp ginger, chopped
  • 1 tbsp turmeric
  • 2 tsp sea salt
  • 1 cup dried brown lentils
  • 1–2 tsp cayenne powder (optional)
  • 2 cups water
  • 15 oz can coconut milk
  • A few handfuls cherry tomatoes
  • 1 cup chopped cilantro

Method

  1. Heat coconut oil in a large skillet over medium-high. Add cumin and coriander seeds; toast until starting to brown, ~45 sec. Add garlic; brown ~2 min.
  2. Add crushed tomatoes, ginger, turmeric, and salt; cook, stirring occasionally, 5 min. Add lentils, cayenne (if using), and water; bring to a boil.
  3. Reduce heat to low, cover, and simmer 35–40 min until lentils are soft. Stir occasionally; add ½–1 cup extra water if it looks dry.
  4. Once thick and the lentils are soft, add coconut milk and cherry tomatoes; return to a simmer. Off the heat, stir in cilantro. ← Cool and freeze here if make-ahead.

Storage (from source)

  • Fridge: up to 4 days.
  • Freezer: up to 4 months (see freeze box).