This recipe for coconut lentil curry with Spinach Roti and Herb Labneh isn't the simplest recipe to make, but in my mind, it is certainly worth it! Plus, it makes a good sized batch, which we ate on for 3 days. So, totally worth the effort. Here is the link for the spinach roti and labneh.
Start by heating olive oil in your pan. I love this enameled cast iron, but it showing a little wear. Especially after I started using it for baking my sourdough. That really took it's toll.
Now, if you have cumin seeds and coriander seeds, add those to the hot oil. I didn't, so I added them in powder form later. Instead I added just my garlic to the hot oil. This will cook quickly and burn quickly, so only heat for a minute or 2.
Next in are the crushed tomatoes.
Spices are up next.
Turmeric, cumin and coriander are staples, of course!
Lentils are in next.
Lentils will need water.
Make sure while this is cooking, you are mixing occasionally. Anything with a tomato base like this, will burn fairly easily.
Once your lentils swell and soften, this will take about 45 minutes, they are ready.
Last step is coconut milk and cilantro. Let's talk about store brand products for just a minute though. This was Kroger brand, but I also buy Great Value or whatever else is least expensive at the store. I am a foodie, and pretty picky. I am also a mother of teenage sons, and like to keep expenses down where I can. I like to travel more than I like to eat name brand foods :). So, try them. I bet, especially in cases like this, you will never notice.
Here comes the cilantro, lightly chopped.
Give it all a good mix and make sure it is mixed and heated through.
Can I just tell y'all how amazing my house smelled? So amazing.
Y'all this is such a great meal. Totally flavorful, totally healthy and great for meal prep.
Plus, let's talk about these whole grains! Whole wheat kamut flour in the roti, brown rice served with the curry. Y'all!!
Coconut Lentil Curry
- 2 tablespoons olive oil
- 2 teaspoons cumin seed I only had powder, which is fine. I will include instructions for both below.
- 2 teaspoons coriander seeds Again, I only had the powder.
- 2 tablespoons minced garlic
- 28 ounce can crushed tomatoes
- 2 ½ tablespoons ginger, finely chopped
- 1 tablespoon turmeric
- 2-3 teaspoons salt this is a variable. As the curry reduces, the salt flavor intensifies. Make sure you want until it has reduced to test for saltiness
- 1 ¼ cup brown lentils
- 1-3 teaspoons cayenne powder this will depend on your pain tolerance. We like it pretty spicy.
- 3-4 cups water
- 15 ounce can coconut milk
- ½-1 cup chopped cilantro
- Heat oil in large heavy bottom pot over medium heat. I love using my Lodge enameled cast iron pot for this. It's the perfect size and thickness. If you have cumin and coriander seeds, add them once the oil is heated. If you are using powder, add it in later with the remaining ingredients. Cook the seeds for a minute or 2 and add in your garlic. Cook another 2 minutes, stirring occasionally. Garlic will burn quickly, so keep an eye on it. Add tomatoes and spices to pot. Heat and cook a few minutes. Add lentils and water to pot and return to a boil. Reduce heat to low. Cover pot and let it simmer, stirring occasionally for about 25-30 minutes until lentils are tender. Remove lid and continue to cook, allowing the curry to reduce another 10 minutes. If you need to, add a little more water to keep it from drying out. Add in coconut milk and cilantro. Remove from heat.It's ready! We served ours with brown rice. If you prefer white, use it! Or if you prefer another grain, you should use that then. This is so good as a leftover! It is simple to reheat on the cooktop or even microwave. Now, sit back and enjoy. You deserve this!!