Red Lentil Coconut Sauce

Name: Red Lentil Coconut Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups dried red split lentils; 1 cup coconut cream; 2 tsp olive oil or ghee; 1 in ginger, cut into thin strips; 3 clove garlic, finely diced; 3 onions, finely diced; 1 bundle coriander, chopped; 1 green chilies, finely chopped (optional); 3 tomatoes, grated; 1 lime, juiced; 1 lime wedges for serving; 1.5 tsp cumin seeds; 1 tbsp garam masala; 1 tsp cayenne pepper; 1 tsp turmeric powder

Diana Opoti (@dianaopotieats)

Indian Lunch Dinner Main Course Vegetarian Vegan Gluten-Free Nut-Free

A flavorful and aromatic sauce made with red lentils, coconut cream, and a blend of spices, perfect for serving with rice or flatbreads.

Prep Time

15min

Cook Time

10min

Total Time

25min

Ingredients

4 Servings

(1 serving = 1 portion)

Main Ingredients

2cups
dried red split lentils
1cup
coconut cream
2tsp
olive oil or ghee
1in
ginger, cut into thin strips
3clove
garlic, finely diced
3
onions, finely diced
1bundle
coriander, chopped
1
green chilies, finely chopped (optional)
3
tomatoes, grated
1
lime, juiced
1
lime wedges for serving

Spices

1 1/2tsp
cumin seeds
1tbsp
garam masala
1tsp
cayenne pepper
1tsp
turmeric powder

How to make Red Lentil Coconut Sauce

Prepare Lentils and Sauté Aromatics

Rinse the red lentils three times and soak them for 10 minutes.
Boil the lentils until just tender, then drain and set aside.
In a saucepan over medium heat, add the olive oil or ghee.
Once heated, add the diced onions, cumin seeds, ginger strips, and diced garlic.
Sauté until the onions are translucent and the spices become fragrant.

Add Tomatoes and Simmer with Spices

Stir in the grated tomatoes, allowing the mixture to simmer for about 2 minutes on low-medium heat.
Add the parboiled lentils along with the garam masala, turmeric, and cayenne pepper.
Stir to combine, ensuring the lentils are well-coated with the spices and tomatoes.

Finish with Coconut Cream and Lime

Pour in the coconut cream and add water to reach your desired consistency.
Stir well, cover the saucepan, and let the mixture simmer for another 7-10 minutes.
Once cooked, turn off the heat, add the chopped coriander, and stir.
Cover the pot again for a few minutes to let the flavors meld.
Serve the red lentil coconut sauce hot with rice, parathas, or chapatis.