Quick Coconut Lentil Curry

"This coconut lentil curry comes from an idea I had one night trying to decide how to use some kale. I added some lentils and a can of coconut milk I had on-hand, threw in some curry paste, and it turned out so tasty that I had to share it here. Fast forward a few years and this coconut lentil curry recipe has gone on to become a fan favorite! Here's how to make it in your kitchen."

"This coconut lentil curry is a quick way to get to something on the table that tastes like it's been cooking all day! This is not an authentic Indian or Thai curry, just a curry inspired dish that's a fast dinner idea. Here's what you'll need: Lentils: I typically use brown or green lentils for this recipe because they hold their shape. Red lentils tend break down into a more mushy texture: I'd recommend using them in my Red Lentil Curry recipe instead."

Coconut lentil curry cooks in about 30 minutes using pantry staples and leafy greens for a satisfying, healthy weeknight dinner. The recipe pairs brown or green lentils with full-fat coconut milk to create a silky sauce; red lentils are not recommended because they break down. Thai red curry paste provides concentrated flavor; use sparingly as a little goes a long way. The dish is curry-inspired rather than an authentic Indian or Thai curry. Readers praise the dish for its flavor and convenience, often serving it over rice for a complete meal.

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