Red Lentil Coconut Curry

A smooth lentil cream that coats the spoon, heightened by the warm aroma of toasted spices. The texture is meltingly soft, almost buttery thanks to the final coconut milk binding.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 570
• Protein: 24 g
• Carbs: 49 g
• Fat: 28 g

Ingredients

• 300 g Red lentil ( rinsed )
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( crushed )
• 2 tbsp ghee
• 400 ml Coconut milk
• 2 piece Round tomato ( finely diced )
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp Ginger powder
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 500 ml Mineral water
• 1 piece Fresh cilantro optional ( chopped for garnish )
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Rinsing and preparation

   Rinse the lentils in clear water until the water runs clear. Finely chop the onion, press the garlic cloves, and grate the fresh ginger.

2. Toasting aromatics

   In a skillet, heat the ghee. Add the cumin seeds. Once they sizzle and become fragrant, add the onion. Sauté until translucent without browning.

3. Cooking the lentils

   Add the garlic, fresh ginger, turmeric, ground ginger, and diced tomatoes. Pour in the lentils and mineral water. Bring to a boil, then lower the heat. Simmer until the lentils mash easily with a fork.

4. Final binding

   Pour in the coconut milk and garam masala. Mix well: the preparation should become creamy and glossy. Season with grey sea salt at the last moment.

Chef's tips

• Never salt lentils at the start of cooking, it toughens the skin.
• If the curry is too thick, loosen it with a splash of hot water before serving.
• Toasting the spices in fat is key: that's where the aromas are truly released.

Storage

Keeps for 3 days in the fridge in an airtight container. Flavors are even better the next day.