Coconut, Curry Leaf & Turmeric Saucy Lentils Recipe
Introduction
This Coconut, Curry Leaf & Turmeric Saucy Lentils recipe is a fragrant and comforting dish perfect for a cozy meal. The combination of spices, coconut milk, and curry leaves creates a rich, flavorful sauce that pairs beautifully with tender lentils.
Ingredients
- 3 tbsp ghee, or coconut oil to make it vegan
- 2 large onions, finely chopped
- 1 tsp black mustard seeds
- 8 fresh curry leaves
- 6 garlic cloves, finely chopped
- 40g ginger, grated
- 1 green chilli, deseeded if preferred
- 2 tsp ground turmeric
- 1½ tsp ground coriander
- 2 tsp ground cumin
- 1 tsp nigella seeds
- 1.2 litres vegetable stock (ensure vegan if needed)
- 400ml can coconut milk
- 600g dried puy or green lentils, rinsed
Instructions
- Step 1: Heat the ghee or coconut oil in a large, deep saucepan over medium-high heat. Add the finely chopped onions, black mustard seeds, curry leaves, and a pinch of salt. Cook for 8-10 minutes, stirring frequently, until the onions are slightly caramelized around the edges and the mustard seeds start to pop.
- Step 2: Stir in the garlic, ginger, green chilli, ground turmeric, ground coriander, ground cumin, and nigella seeds. Lower the heat to medium and cook for 3-4 minutes until the mixture becomes fragrant.
- Step 3: Pour in the vegetable stock and coconut milk. Rinse out the coconut milk can with some water and add this to the pan as well. Bring the mixture to a boil.
- Step 4: Add the rinsed lentils to the saucepan. Reduce the heat to a simmer and cook uncovered for 30-40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
- Step 5: Taste and season with salt as needed. Divide the lentils into three portions and serve warm.
Tips & Variations
- For extra depth, add a squeeze of fresh lemon juice just before serving to brighten the flavors.
- If you prefer a smoother texture, blend half of the lentils and stir back into the pan.
- Use coconut oil instead of ghee to keep the dish vegan without compromising on richness.
- Serve with steamed rice or flatbreads to make it a complete meal.
Storage
Store leftover lentils in an airtight container in the refrigerator for up to five days. You can also freeze them for up to three months. To reheat, warm gently on the stove or in the microwave, adding a splash of water or stock if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of lentils?
Yes, you can substitute puy or green lentils with brown or red lentils; just note that cooking times may vary slightly.
Is this dish suitable for vegans?
Absolutely. Simply use coconut oil instead of ghee and ensure your vegetable stock is vegan-friendly.
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Coconut, Curry Leaf & Turmeric Saucy Lentils Recipe
- Total Time: 55 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
This vibrant and comforting recipe features saucy lentils cooked with aromatic spices like turmeric, coriander, and cumin, enriched with creamy coconut milk and the fresh fragrance of curry leaves. Ideal as a hearty vegan meal, it combines caramelized onions, garlic, ginger, and a gentle heat from green chili, simmered to tender perfection. Perfect served on its own or as a side dish, these lentils are nutritious, flavorful, and great for meal prepping.
Ingredients
Spices and Herbs
- 1 tsp black mustard seeds
- 8 fresh curry leaves
- 2 tsp ground turmeric
- 1½ tsp ground coriander
- 2 tsp ground cumin
- 1 tsp nigella seeds
- 1 green chilli, deseeded if preferred
Produce
- 2 large onions, finely chopped
- 6 garlic cloves, finely chopped
- 40g ginger, grated
Liquids and Fats
- 3 tbsp ghee, or coconut oil to make it vegan
- 1.2 litres vegetable stock (ensure vegan if needed)
- 400ml can coconut milk
Dry Goods
- 600g dried puy or green lentils, rinsed
Instructions
- Heat fat and cook aromatics: Warm the ghee or coconut oil in a large, deep saucepan over medium-high heat. Add the finely chopped onions, black mustard seeds, and fresh curry leaves along with a pinch of salt. Cook for 8-10 minutes, stirring frequently until the onions are caramelized around the edges and the mustard seeds have popped, releasing their fragrance.
- Add spices and cook: Stir in the finely chopped garlic, grated ginger, deseeded green chili, ground turmeric, ground coriander, ground cumin, and nigella seeds. Reduce the heat to medium and cook for 3-4 minutes, stirring occasionally, until the mixture is aromatic.
- Add liquids and lentils: Pour in the vegetable stock and coconut milk. Rinse the coconut milk can with water and add that to the pan to maximize the rich coconut flavor. Stir in the rinsed lentils, ensuring they are evenly covered by the liquid.
- Simmer until tender: Bring the mixture to a boil, then reduce to a gentle simmer. Cook uncovered for 30-40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened to a saucy consistency. Season with salt to taste.
- Serve or store: Divide the lentils into three portions. This dish can be served immediately as a comforting meal or chilled and stored in an airtight container for up to five days. It also freezes well for up to three months.
Notes
- For a vegan version, use coconut oil instead of ghee.
- Deseed the green chili for less heat or leave seeds in for spicier flavor.
- Ensure vegetable stock is vegan if needed.
- You can substitute puy lentils with green lentils but cooking times may vary.
- This dish keeps well refrigerated for up to five days and freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: coconut lentils, curry leaf lentils, turmeric lentils, vegan lentils recipe, saucy lentils, Indian lentil curry, puy lentils recipe, coconut milk lentils
