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.
- 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
- 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.
- Add crushed tomatoes, ginger, turmeric, and salt; cook, stirring occasionally, 5 min. Add lentils, cayenne (if using), and water; bring to a boil.
- 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.
- 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).