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Coconut Lentil Curry


Recipe Info

  • Servings : 6
  • Cook Time : 50m
  • Ready In : 50m


  • 2 tbsps coconut oil
  • 1 tbsp each cumin seeds
  • 1 tbsps coriander seeds
  • 1 head of garlic, chopped
  • 800g can chopped tomatoes
  • 2 tbsps ginger, chopped
  • 1 tbsp turmeric
  • 2 tsps sea salt
  • 200g dried brown lentils
  • 1-2 tsps cayenne powder
  • 400ml can coconut milk
  • handful chopped coriander


Step 1

Heat the coconut oil in a large pot or pan over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.

Step 2

Add the chopped tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and the cayenne powder and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. Once the lentils are soft, add the coconut milk and bring the pot back to a simmer. Remove the pot from the heat and stir through the coriander. Serve with rice.

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