I can never resist adding coconut to my curry dishes. I start off making one thing, and it inevitably becomes a coconut curry. The last time I started off making dhal I ended up with this rich and delicious coconut lentil curry.
Before anyone gets on my case about it, I want to point out this is not an “authentic” recipe. This is simply a delicious, easy, and healthy dish inspired by red lentil dhal using the ingredients available to me in Korea.
Serve with naan, rice, or my favourite, baked sweet potato.
Prep Time: 30 minutes (including soak time)
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
- 1 tbsp olive oil
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp curry powder
- 1 tbsp cumin (seeds are preferred, but powder works)
- ½ tsp cayenne
- 1½ cup dried red lentils, soaked, rinsed, drained
- ½ cup reduced-fat coconut milk
- 3½ cups vegetable stock
- 2 cups tomato, chopped
- 1 teaspoon sugar
- 3 handfuls kale, finely chopped (or preferred greens)
- ½ cup fresh cilantro
- Soak lentils for at least 30 mins. Rinse and drain.
- Heat oil in a saucepan over a medium heat. Cook onion for 8 to 10 minutes or until tender. Add garlic, cumin, turmeric, curry powder, and cayenne. Cook for 2 minutes.
- Add tomato, lentils, ginger, coconut milk and stock. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until lentils have softened. Cook, uncovered, stirring occasionally, for 20 to 30 minutes or until thickened. Add water if needed. Remove from heat. Stir in kale. Serve warm with coriander.