This green lentil curry made with green lentils, coconut milk, tomato paste and spices is an old-old recipe of mine that was screaming for picture makeovers. I also re-tested it to make stovetop and slow cooker friendly.
So, you have 2 options depending whether you want to come back home to “an Indian restaurant” or rather quickly whip it up on a stovetop while sipping on a glass of wine and listening to Frank Sinatra. The latter is my favourite way to cook (sans wine most times of course) and kids always ask me why am I listening to Christmas music?! Silly-silly boys.
How to Make Green Lentil Curry
I absolutely love lentils.
Lentils are dirt cheap (even organic – that is what I buy) and make amazing lentil casserole, spinach lentil soup and even lentil chili. We don’t eat lentils all the time but every few weeks for sure.
I originally had this recipe named “5 Ingredient Green Lentil Curry” which is true and not. It really consists of 5 ingredients besides spices and water.
I did make a salad to go with the curry. With Romaine lettuce, tomatoes, cucumbers, salt, pepper and oil. I absolutely LOVE pairing curry with fresh veggie salad. It gives it another layer of flavours.
And as for spices, I’m always keeping it on a safe side for my North American kids to eat. So, double, triple them if you want. Really, whatever tastes good to your mouth.
Green Lentil Curry
Green lentil curry with green lentils, coconut milk, tomato paste and spices. Flavourful vegan recipe on a stovetop or in a slow cooker.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- 1 large onion, finely chopped
- 6 garlic cloves, crushed
- 1 tsp coconut oil
- 1 tsp turmeric
- 1/2 tsp coriander, ground
- 1 tsp curry powder
- 1 tsp cumin
- 1 1/4 tsp salt
- 14 oz can coconut milk, full fat
- 6 oz can tomato paste
- 2 cups green lentils, uncooked & rinsed
- 3 cups water
- Cilantro and/or green onions, for garnish
- Greek yogurt and avocado, for serving
- Slow Cooker Method: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently. This will allow the depth of flavour in spices to develop. Transfer to a slow cooker and add coconut milk, tomato paste, water and lentils. Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours.
- Stovetop Method: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently. Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
- Serve hot garnished with cilantro/green onions.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
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