Lentil Coconut Curry: A Culinary Symphony of Exotic Flavors


Step into a world of gastronomic delight with our Lentil Coconut Curry – a fusion of vibrant ingredients and aromatic spices that dance harmoniously on your palate. This culinary creation transforms the humble red lentils, sweet potatoes, and a medley of vegetables into a luscious symphony of flavors. As we navigate through the intricate steps, let the aromas of curry powder, coconut milk, and fresh cilantro tantalize your senses. Join us in unlocking the secrets to this exotic curry that elevates the ordinary to the extraordinary.

Ingredients at a Glance:

For the Curry:

  1. Red Lentils (1 cup), Rinsed:
    • A protein-packed base that contributes both texture and nutritional value to the curry.
  2. Sweet Potato (1 large):
    • The natural sweetness and creamy texture of sweet potatoes add depth to the dish.
  3. Russet Potato (1 large):
    • Russet potatoes lend their starchy richness, creating a hearty foundation for the curry.
  4. Carrot (1 large):
    • Vibrant orange carrots introduce color and natural sweetness to the curry.
  5. Onion (1 medium):
    • The aromatic allure of onions forms the flavor foundation, complementing the other ingredients.
  6. Garlic (4-5 cloves):
    • Minced garlic infuses a robust and savory essence into the curry.
  7. Ginger (1 thumb-sized piece, ~1 tbsp grated):
    • Freshly grated ginger imparts a zesty kick and aromatic undertones.
  8. Curry Powder (2 tbsp):
    • A blend of aromatic spices that elevates the curry with a burst of exotic flavors.
  9. Avocado Oil (1 tbsp plus 1/2 tbsp):
    • Avocado oil provides a healthy and flavorful medium for sautéing and frying.
  10. Water or Vegetable Broth (4 cups):
    • A liquid base that transforms the ingredients into a delectable curry.
  11. Coconut Milk (1 cup, canned):
    • Creamy coconut milk adds richness and a hint of tropical sweetness to the curry.
  12. Fresh Cilantro (A small bunch, chopped):
    • Chopped cilantro, a fresh and aromatic herb, contributes a burst of flavor and a touch of brightness.
  13. Lemon Juice (Juice of 1 large lemon):
    • Fresh lemon juice imparts a citrusy zing, balancing the richness of the curry.
  14. Salt, Pepper, and Chili Pepper (To taste):
    • Essential seasonings that allow you to fine-tune the flavor profile according to your preferences.
  15. Optional: Fresh Turmeric (1 tsp, grated):
    • Fresh turmeric, if available, introduces earthy and anti-inflammatory notes to the curry.

Methodical Symphony:

Vegetable Prelude:

  1. Peel and Cut:
    • Begin by peeling the sweet potato, russet potato, carrot, and onion. Cut them into small, uniform pieces, ensuring even cooking.
  2. Sauté Elegance:
    • Heat 1 tbsp of avocado oil in a spacious sauté pan or Dutch oven. Sauté the onion, carrot, and potatoes for approximately 5 minutes until softened and gently browned.
  3. Aromatic Infusion:
    • Create a flavorful center in the pan by pushing the sautéed vegetables to the edges. Add 1/2 tbsp oil to the center and fry garlic, ginger, and curry powder for 1 minute until fragrant. Blend the aromatic mixture with the sautéed vegetables.

Lentil Crescendo:

  1. Lentil Harmony:
    • Introduce red lentils, water or broth to the pan, and bring the concoction to a gentle boil. Simmer over low heat for 20 minutes, stirring occasionally to allow the lentils to cook and the flavors to meld.
  2. Creamy Denouement:
    • Turn off the heat, add the velvety coconut milk to the curry, and let it sit for 5 minutes. This step allows the curry to absorb the creamy richness.

Culinary Flourish:

  1. Herbal Elevation:
    • Stir in the freshly chopped cilantro, fresh lemon juice, and grated fresh turmeric (if using). Season the curry with salt, black pepper, and a touch of chili, adjusting according to your taste preferences.

Optional Brilliance:

  1. Optional Broil:
    • For an extra layer of brilliance, consider broiling the curry for 2-3 minutes, creating a tantalizing golden finish.

Serving Ovation:

  1. Square Symphony:
    • As the curry emerges hot from the pan, revel in the aromas and vibrant colors. Serve in squares, each spoonful embodying the rich layers of flavor.
  2. Temperature Versatility:
    • Whether enjoyed steaming hot or savored at a cooler temperature, this lentil coconut curry promises a culinary experience that evolves with each bite.

Notes for Culinary Mastery:

  • Frozen Convenience:
    • For added convenience, frozen vegetables can be substituted, ensuring the vibrancy of the curry is preserved.
  • Nutritional Adaptation:
    • Embrace a nutritional tweak by opting for sunflower oil as a nut-free alternative.
  • Gastronomic Alchemy:
    • For a smoother consistency in the curry, consider using an immersion blender to achieve a velvety texture.
  • Dynamic Flavor Profile:
    • The curry evolves in complexity upon reheating, allowing the flavors to deepen and intensify.


In conclusion, our Lentil Coconut Curry is a culinary masterpiece that encapsulates the essence of exotic flavors and wholesome ingredients. From the earthiness of lentils to the creaminess of coconut milk, each element contributes to a symphony of taste. This curry stands as a testament to the artistry of plant-based cooking, where ingredients are transformed into a vibrant and delectable feast. Whether indulging in the warmth of freshly prepared curry or savoring leftovers, every bite is an exploration of rich textures and nuanced flavors. Bon appétit!

Lentil Coconut Curry.


  • 1 cup red lentils, rinsed
  • 1 large sweet potato
  • 1 large russet potato
  • 1 large carrot
  • 1 medium onion
  • 4-5 garlic cloves
  • 1 thumb piece size ginger, ~1 tbsp grated
  • 2 tbsp curry powder
  • 1 tbsp plus 1/2 tbsp avocado oil
  • 4 cups water or vegetable broth
  • 1 cup coconut milk (can)
  • A small bunch of fresh cilantro, chopped
  • Juice of 1 large lemon
  • Salt, pepper and chili pepper to taste

Optional: Fresh turmeric, 1 tsp grated


Peel sweet potato, potato, carrot and onion, and cut them into similar in size, small pieces. Mince garlic, and grate ginger and turmeric (if using). Heat up 1 tbsp of avocado oil in a large sauté pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes. Push vegetables to the edges of your pan to create some space in the center. Add 1/2 tbsp oil to the middle, and fry garlic, ginger and curry powder for 1 minute until fragrant, before mixing it with the rest. Add lentils, water or broth, and bring everything to a boil. Simmer over low heat for 20 minutes, stirring occasionally. Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes. Then add chopped cilantro and fresh lemon juice and turmeric (if using), and season to taste with salt, black pepper and a bit of chili. Enjoy!