Tenacious Coconut Spiced Red Lentil Curry.

By Jackie DeKnock  ,   

June 13, 2020

Enjoy this delicious red lentil curry dish, the coconut and spice flavours add an interesting twist and a scent of India!

  • Prep: 40 mins
  • 40 mins

    40 mins

  • Yields: Serves 6-8


1 ½ cups dried red lentils (red split, Masoor Dal)

1 cup tinned coconut milk (not coconut beverage)

1 teaspoon Himalayan sea salt

2 tablespoons virgin coconut oil

1 celery stalk, diced

1 cup red onion, diced

1 ½ teaspoons ground turmeric

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon oregano

1 ½ teaspoons ground coriander

3 garlic cloves, minced

1 tablespoon fresh organic ginger root, well-washed, finely chopped

2 cups spinach, chopped

1 cup frozen peas (not thawed)

2 cups chickpeas, rinsed, drained

2 cups tinned or fresh diced tomatoes (if using fresh, cook for longer)

Himalayan sea salt, freshly ground black pepper, to taste


½ cup chopped fresh cilantro

A splash of love


Rinse and strain red lentils and place in large saucepan. Add 2 ½ cups water, coconut milk, salt and boil gently over medium heat. Cook for 15-20 minutes 15 Minutes not allowing all liquid to evaporate.

Heat large saucepan, add coconut oil. Sauté diced celery and onions for 8-10 minutes 8 Minutes, add spices and toast until fragrant. Add minced garlic, ginger, spinach, peas and chickpeas, stirring to heat through.

Remove pan from heat and add vegetables to cooked lentils. Add tomatoes, stir gently and cook for approximately 15 minutes 15 Minutes . Season with salt/pepper to taste. Simmer until hot, garnish with cilantro and stir in as serving.