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 It is is vegan and gluten free!

Thing that gives this creamy coconut lentil curry delicious texture are these toasted turmeric coconut flakes.

This flavorful Coconut Lentil Curry can be made in under 30 minutes using your instant pot! And of course, you can also make it on your stovetop- either way, I know you are going to love these cozy, fragrant Indian flavors.

Ingredients

• 1- 2 tablespoon coconut oil, or vegan ghee
• 1 onion, diced
• 6 garlic cloves, rough chopped
• 2 tablespoons ginger, finely chopped
• 2 cups carrots, diced (or sub 1 cup celery)
• 1 teaspoon cumin (seeds or ground)
• 1 teaspoon coriander (seeds or ground)
• 2 teaspoons salt
• 1 +1/2 teaspoon ground turmeric (or 1 tablespoon fresh grated)
• 1 teaspoon paprika
• 2 teaspoons dried fenugreek leaves (optional)
• 1 teaspoon garam masala
• 1/2 teaspoon nutmeg
• 1/4 – 3/4 teaspoon teaspoon cayenne (or chili flakes)
• 1 tablespoon tomato paste ( or add 1 small-medium diced tomato)
• 2 cups water
• 1 cup brown lentils (or large green- do not use split)
• 13,5 ounces coconut milk (ADD AFTER YOU COOK THE LENTILS)

To further elevate

• 1 teaspoon black mustard seeds
• 1 teaspoon fennel seeds

Instructions

Step 1

Set Instant Pot to the Saute function, heat the oil and saute the onion, until fragrant, about 3 minutes. Add the garlic, ginger and carrots, saute 3 more minutes, stirring. Add all the spices, salt and tomato paste, stir for 1 minute. Add the water and scrape up any browned bits from the bottom of the pan.

Step 2

Add the brown lentils, give a stir and pressure cook on high for 10 minutes. If using other lentils, see notes. Manually release!

Step 3

Stir in the coconut milk.

Step 4

At this point, if you wanted, you could also add other veggies- peas, cauliflower, or a handful of spinach to wilt.

Step 5

Re-taste for salt, adding more if necessary (especially if adding a lot of veggies) and add more Garam Masala to taste, or chili flakes.

Step 6

The Coconut Lentil Curry will thicken slightly as it cools.

Step 7

Serve over a bed of baby spinach, over basmati rice (or both) or with homemade Naan.

to make the turmeric coconut chips

Heat a small skillet over medium-low heat. Add ¼ cup coconut flakes and sprinkle with ½ teaspoon ground turmeric. Dry fry for a couple minutes, stirring constantly until fragrant and lightly toasted. Turn off heat. These are too easy to burn, so don’t walk away!

NOTES

STOVE TOP : To make on the stove top(about 45 mins total)  heat  oil in a large dutch oven or heavy bottom pot. Saute onion over medium high heat until fragrant and golden, 4-5 minutes. Add garlic, ginger and carrots and cook another 3 minutes until you smell the garlic. Add salt, spices, tomato paste and stir for 1-2 minutes. Add the water, scraping up the browned bits. Add an additional ¼ cup water (so a total 2 ¼ cups water)  and the lentils. Bring to a boil, cover, then simmer on low heat until lentils are cooked through, about 25 minutes. Stir in the coconut milk. Adjust heat ( adding more cayenne or chili flakes. )