Creamy Coconut Red Lentil Curry
Savor the rich flavors of our Creamy Coconut Red Lentil Curry, a delightful dish brimming with plant-based protein and fiber! With vibrant red lentils simmered in luscious coconut milk and a medley of aromatic spices, this curry is not only a feast for the taste buds but also a breeze to whip up for your weekly meal prep. Dive into this comforting bowl of goodness and enjoy every nourishing bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- diced carrots
- diced onions
- crushed tomatoes
- water
🥩Meat & Seafood(1)
- ground beef
🫙Pantry Staples(2)
- coconut milk
- red lentils
🧂Spices & Seasonings(3)
- curry powder
- seasoning
- turmeric
👨🍳 Instructions
- 1
Brown the ground beef in a pot.
- 2
Sweat the diced onions and carrots until softened.
- 3
Create a little lake of oil in the pan and fry the curry powder and turmeric to bloom the aromatics.
- 4
Add the ground beef back into the pan along with the crushed tomatoes, water, red lentils, and coconut milk.
- 5
Mix everything well and let it simmer on medium-low heat with the lid on for about 30 minutes.
- 6
Taste and adjust seasoning, adding a splash of water if desired.
- 7
Portion out with rice into individual containers, let cool completely, then store in the fridge or freezer.
💡 Pro Tips
- ✓Bloom your curry powder and turmeric in oil at 250-275°F for 30-60 seconds until fragrant but not smoking, as this temperature range activates fat-soluble compounds without destroying volatile aromatics.technique250-275°F for 30-60 seconds
- ✓Add coconut milk in the last 10 minutes of cooking rather than simmering it the full 30 minutes, as prolonged heat breaks the emulsion and causes the coconut cream to separate and curdle.timingLast 10 minutes
- ✓Use a 3:1 ratio of liquid to red lentils (including coconut milk, water, and tomato liquid) because red lentils absorb approximately 2.5 times their weight in liquid while cooking.ingredient3:1 liquid to lentil ratio
- ✓Maintain your simmer at 185-190°F rather than a rolling boil to prevent red lentils from breaking down into mush, as they cook through completely at this gentler temperature in 20-25 minutes.technique185-190°F
- ✓Cool your portioned curry to below 40°F within 2 hours using an ice bath or shallow containers to prevent bacterial growth in the danger zone and maintain the coconut milk's smooth texture.timingBelow 40°F within 2 hours
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Coconut Red Lentil Curry
Savor the rich flavors of our Creamy Coconut Red Lentil Curry, a delightful dish brimming with plant-based protein and fiber! With vibrant red lentils simmered in luscious coconut milk and a medley of aromatic spices, this curry is not only a feast for the taste buds but also a breeze to whip up for your weekly meal prep. Dive into this comforting bowl of goodness and enjoy every nourishing bite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- diced carrots
- diced onions
- crushed tomatoes
- water
🥩Meat & Seafood(1)
- ground beef
🫙Pantry Staples(2)
- coconut milk
- red lentils
🧂Spices & Seasonings(3)
- curry powder
- seasoning
- turmeric
👨🍳 Instructions
- 1
Brown the ground beef in a pot.
- 2
Sweat the diced onions and carrots until softened.
- 3
Create a little lake of oil in the pan and fry the curry powder and turmeric to bloom the aromatics.
- 4
Add the ground beef back into the pan along with the crushed tomatoes, water, red lentils, and coconut milk.
- 5
Mix everything well and let it simmer on medium-low heat with the lid on for about 30 minutes.
- 6
Taste and adjust seasoning, adding a splash of water if desired.
- 7
Portion out with rice into individual containers, let cool completely, then store in the fridge or freezer.
💡 Pro Tips
- ✓Bloom your curry powder and turmeric in oil at 250-275°F for 30-60 seconds until fragrant but not smoking, as this temperature range activates fat-soluble compounds without destroying volatile aromatics.technique250-275°F for 30-60 seconds
- ✓Add coconut milk in the last 10 minutes of cooking rather than simmering it the full 30 minutes, as prolonged heat breaks the emulsion and causes the coconut cream to separate and curdle.timingLast 10 minutes
- ✓Use a 3:1 ratio of liquid to red lentils (including coconut milk, water, and tomato liquid) because red lentils absorb approximately 2.5 times their weight in liquid while cooking.ingredient3:1 liquid to lentil ratio
- ✓Maintain your simmer at 185-190°F rather than a rolling boil to prevent red lentils from breaking down into mush, as they cook through completely at this gentler temperature in 20-25 minutes.technique185-190°F
- ✓Cool your portioned curry to below 40°F within 2 hours using an ice bath or shallow containers to prevent bacterial growth in the danger zone and maintain the coconut milk's smooth texture.timingBelow 40°F within 2 hours