About This Recipe:
This delicious plant-based coconut lentil curry is packed with fresh, in-season veggies and herbs, making it the perfect dish for spring. Swiss chard and carrots are at their peak right now, and they add vibrant color and flavor to the curry. The dish is also spiced with coriander powder, cumin, and cayenne pepper, which complement the fresh ingredients perfectly. To give the curry a creamy, indulgent texture, it’s made with coconut milk and San Marzano canned tomatoes. Finally, a squeeze of fresh lime juice and chopped cilantro add a burst of brightness and freshness to the dish. This one-pot meal is easy to make and perfect for meal prep, as it keeps well in the fridge for a few days. Enjoy it over fluffy basmati rice, and savor the fresh, seasonal flavors of this hearty and satisfying curry.
Watch Me Make This Recipe:
@carmeninthegarden Garden to table dinner – spicy lentil curry with swiss chard and carrots and a side of scallion basmati rice. 🌶️ #garden #gardentok #gardening #recipe ♬ original sound – Carmen in the Garden
How To Make This Recipe:Print
Coconut Curry with Red Lentils and Swiss Chard (Plant-Based)
This plant-based coconut lentil curry is packed with fresh, in-season veggies and herbs, including Swiss chard, carrots, and cilantro. Spiced with coriander powder, cumin, and cayenne pepper, and made with coconut milk and San Marzano canned tomatoes for creaminess. Squeeze fresh lime juice for brightness. Enjoy over fluffy scallion basmati rice!
- 1 cup red lentils, cooked according to package instructions (see below for instructions)
- 2 Thai lime leaves (optional)
- 1 bunch Swiss chard, stems and leaves separated and chopped
- 1 cup carrots, peeled and diced
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 jalapenos, seeded and minced
- 1 can San Marzano tomatoes
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/4 teaspoon coriander powder
- A pinch of cayenne pepper
- Salt and pepper, to taste
- 2 tablespoons coconut oil
- Chopped fresh cilantro, for garnish
- Cooked basmati rice, for serving
- Chopped scallions, for serving
- Juice of 1/2 a lime
Cook the red lentils according to the following instructions: Rinse 1 cup of dry lentils in a strainer and place them in a pot with 4 cups of water along with the Thai lime leaves. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender but still hold their shape. Drain the lentils in a fine-mesh strainer and set aside.
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and minced jalapenos, and cook until the onion is translucent, about 3-4 minutes.
Add the curry powder, cumin, coriander powder, cayenne pepper, and a pinch of salt and pepper, and stir well to combine.
Add the San Marzano tomatoes, and stir to combine. Allow the mixture to come to a simmer, and then reduce the heat to low.
Add the chopped Swiss chard stems and stir to combine. Cook for about 5 minutes, or until the stems have started to soften.
Add the chopped Swiss chard leaves and cook until they wilt and become tender, about 2-3 minutes.
Stir in the cooked lentils and the can of coconut milk, and heat until the curry is warmed through, about 5 minutes.
Squeeze the juice of 1/2 a lime into the curry, and stir to combine.
Serve the curry over cooked basmati rice mixed with chopped scallions, and fresh cilantro for garnish. Enjoy!