lentil and coconut curry

lentil curry | jammiejammieblog.wordpress.comThis is perhaps the ultimate comfort food. Fragrant with ginger and garlic, rich and creamy, and utterly moreish. And it’s very easy to make. The only problem is, it has no eye appeal. Does it matter if food is ugly? My meatloaf has been called meat lump and my stew looked like dog food. That was according to a very frank child, but I once heard adults describing a dinner party dish as puke on a plate. Wow, bitchy. Still, have you ever made something you wished looked better? Just disguise it with some great toppings! If you mask this with a a sprinkling of toasted nuts and some chopped coriander, it could definitely be served at a gathering. Not only your vegan friends will thank you!

lentil and coconut curry

(serves 3)


100 gr dried red lentils

100 gr dried green lentils

1 large carrot, peeled and chopped into half moons

200 ml canned unsweetened coconut cream

1 large clove of garlic, grated

2 cm of ginger root, grated

large pinch turmeric

salt and pepper to taste

juice of half a lime

handful coriander leaves, chopped

handful slivered almonds, toasted in a dry frying pan


Put the lentils in a pan with 600 ml of unsalted water and bring to the boil. Turn the heat down and simmer with a lid on for about 25 minutes until they are tender.

Add the carrot, the creamy part of the coconut, the garlic, ginger, turmeric and some salt and pepper. Bring back up to the boil and simmer without a lid for a further 20 minutes. Stir from time to time so that it doesnt catch.

Add the lime juice and taste for seasoning – lentils love salt.

Serve hot, disguised with coriander and slivered almonds, with some basmati rice.


About Marijn Moltzer

Writer based in Amsterdam, the Netherlands


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