Coconut Spiced Red Lentils


  • 1/2 small onion, diced
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 tsp cumin seeds
  • 1/2 tsp ground coriander
  • 1 can full fat coconut milk
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1/4 tsp turmeric powder
  • 1 small sweet potato, diced
  • 1 cup cauliflower florets (or more based on preference)
  • 1 cup dry red lentils
  • 1 1/2 cups vegetable broth
  • 1/2 tsp red pepper flakes


  1. In a large sauce pan, start by sautéing onions with a little neutral oil until translucent (if oil free, just use a splash of vegetable broth to prevent sticking). Add in fresh garlic and ginger and sauté until fragrant. Add in cumin seed and coriander and bloom spices (if not using oil, just use 2 tbsp of the canned coconut milk and sauté for about 1 minute to bloom). Add in garlic powder, ginger powder and turmeric. Stir well and then add in potato and cauliflower and sauté in spices, cooking for 2-3 minutes before adding in the red lentils

  2. Once lentils are added, give a good stir then add in tomatoes and coconut milk. Stir then add vegetable broth, red pepper flakes and bring mixture to a low boil then reduce heat to a simmer. Cover with a lid and cook for 20 minutes

  3. Remove lid at end of cooking time and stir to fully combine. Serve with some rice and some extra cilantro

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