Quick Turmeric Coconut Lentil Curry with Garlic Naan
There’s just something about Quick Turmeric Coconut Lentil Curry with Garlic Naan that makes the whole dinner dilemma vanish. You know that feeling? You open the fridge, you’re tired, nothing speaks to you. But then you remember lentils, coconut milk, and that tiny corner of turmeric hiding in your spice rack. Game-changer.
And if you’re like me and love anything that makes you want to mop your plate clean, you’ll understand the joy. By the way, if you like to shake up your curry routine, these breakfast curry recipes are wild in the best way. Anyway, let me walk you through my version—the one I keep coming back to.
Quick Turmeric Coconut Lentil Curry with Garlic Naan
Ingredients for Coconut Curry Lentil Soup
Before you start, let’s gather what you’ll need for a killer batch of coconut curry lentil soup. My list’s flexible (I always tweak it based on what’s lying around).
- Olive oil or coconut oil Just a splash.
- 2-3 garlic cloves, minced (Or more. Garlic fiends unite.)
- 1 small onion, chopped
- 1-inch piece of ginger, grated
- 1-2 tablespoons curry powder Seriously, eyeball it.
- 1 teaspoon ground turmeric
- 1 cup dried red lentils (Rinsed, always.)
- 1 can coconut milk Full fat, if we’re being honest.
- 3 cups veggie stock Or chicken, if you roll that way.
- 1 tomato, diced Or a handful of cherry tomatoes, halved.
- Salt + pepper To taste, naturally.
- A squirt of lemon or lime Game changer.
- Fresh cilantro or parsley Optional—if you like green bits.
Optional, but dreamy: a swirl of plain yogurt, toasted coconut, or chili flakes for serving.
I never liked lentils until I tried THIS recipe. The coconut milk makes everything creamy and rich. My picky teenager went back for seconds!— Kara from Boulder
Quick Turmeric Coconut Lentil Curry with Garlic Naan
How to Make Coconut Curry Lentil Soup
You’re going to like how chill this is. First thing—heat a good-sized pot with your oil over medium. Throw in onions and sauté ’em until soft and smelling fantastic. Add ginger and garlic, keep it moving so nothing burns. Then, curry powder and turmeric join the party. If you’re like me, you’ll sneeze. Power through.
After a minute, toss in tomatoes, cook until they start to break down. Now—add lentils, coconut milk, and stock. Bring it to a low boil, drop the heat, and simmer. Lid on, mostly, but leave it a bit open so it doesn’t bubble over.
Give it about 20-30 minutes. Stir it now and then. If it looks dry, splash in extra liquid. By the end, the lentils should be soft but not mush. Taste and adjust the salt and pepper. Squeeze in lemon. If you want it smoother, you can blitz it with an immersion blender. Or leave it chunky. I’m firmly in the chunky camp.
Variations and Substitutions
Coconut lentil curry is low-stress. Got spinach leaves wilting in the fridge? Toss them in at the end. Sweet potato chunks hanging around? Add them with the lentils, let them soften and soak up all that spicy coconutty goodness.
No coconut milk? Use cashew cream or even regular cream. Have only green lentils? They’ll do. Not as fast-cooking, but hey, you make it work. Hot tip: curry powder is your flavor backbone, but don’t be afraid to use garam masala instead for a different vibe. If you enjoy a bit of crunch, toasted pumpkin seeds on top are unreal.
If you’re looking for a non-vegan vibe, shredded chicken’s actually great in this, though honestly, I don’t miss it. Oh, and if you run out of naan, crusty bread or rice work just fine. But really—garlic naan is the ticket.
Quick Turmeric Coconut Lentil Curry with Garlic Naan
What to Serve with Coconut Lentil Curry
Let’s get real. Quick Turmeric Coconut Lentil Curry with Garlic Naan is already a feast, but if you wanna up your game:
- Spoon the curry over hot rice for a bigger, even cozier meal.
- Side of garlic naan for scooping (absolutely non-negotiable in my house).
- Fresh cucumber salad adds crunch and a cool-down vibe.
- Dollops of plain yogurt tame the spice and make everything rich and creamy.
Honestly? I’ll serve this for surprise guests and look like a five-star restaurant chef. Zero shame.
Quick Turmeric Coconut Lentil Curry with Garlic Naan
Tips for Storing and Reheating Lentil Soup
There’s magic in the leftovers. Coconut curry lentil soup gets BETTER the next day. Let it cool, scoop into a container. Fridge life—about four days.
If it thickens too much, add a splash of water or stock when reheating. Microwave works, but I like to reheat gently on the stove. If frozen, let it defrost in the fridge, then warm up on the stove. Always taste for seasoning after reheating; sometimes it needs a little salt wake-up.
If you make extra naan (I always do), wrap it in a towel and refresh for 2 minutes in the oven.
Quick Turmeric Coconut Lentil Curry with Garlic Naan
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Ready to add this to your weeknight rotation? Honestly, once you try Quick Turmeric Coconut Lentil Curry with Garlic Naan, you’ll wonder why you didn’t before. If you love bold flavors and simple comfort food, give this a shot and for more inspiration, I can’t not mention the genius takes over at Coconut Curry Lentil Soup – Wholly Nourished.
Want something sweet after all that heat? These 10 simple healthy dessert recipes with macros might just be your next stop.
Let’s get cozy and curry on.
Quick Turmeric Coconut Lentil Curry with Garlic Naan
Coconut Curry Lentil Soup
Ingredients
Method
- Heat a good-sized pot with your oil over medium heat.
- Add onions and sauté until soft and smelling fantastic.
- Add ginger and garlic, stirring to avoid burning.
- Stir in curry powder and turmeric.
- After a minute, add tomatoes and cook until they start to break down.
- Add lentils, coconut milk, and stock to the pot.
- Bring it to a low boil, then reduce the heat and simmer, covering mostly but leaving a bit open.
- Cook for about 20-30 minutes, stirring occasionally.
- If it looks dry, splash in extra liquid as needed.
- Once the lentils are soft, adjust salt and pepper, and squeeze in lemon.
- For a smoother texture, use an immersion blender, or leave it chunky.
