This delicious coconut lentil curry from the @squirrelsistersSophie and Gracie Tyrell, is the perfect warming dish. Featuring coconut milk, desiccated coconut, and coconut oil, it’s a wonderful savoury dish and a great way to utilise your coconut products! The spices give it a delightfully authentic south Asian twist, and you can adjust the recipe depending on just how hot you like it! Let’s get cooking!
What you’ll need:
200g red lentils
1 large red onion, finely chopped
1 handful of kale
400 ml (1 can) Coconut Milk
300 ml water
3 tablespoons Desiccated Coconut (plus more for garnishing!)
2 tablespoons Bouillon powder (or 2 vegetable stock cubes)
1 inch fresh ginger, grated
1 teaspoon ground coriander
1 teaspoon Turmeric
1 teaspoon ground cumin
½ teaspoon hot chilli powder
½ teaspoon Garam masala
Coconut Oil or Coconut Oil with Turmeric (for frying!) 


Lets get started!
1. Start by heating some coconut oil in a deep pan! Once hot, toss in the onion and fry until soft.
2. Add the lentils, and fry for an additional 2 minutes.
3. Next, add the garlic, ginger, turmeric, ground coriander, Garam masala, hot chilli powder, and cumin, and mix well!
4. Add the coconut milk, bouillon powder, and water, and bring to a boil, then reduce to a simmer. Allow to simmer for 10 minutes, mixing occasionally.
5. Add the kale and desiccated coconut, and mix well. Simmer for a further 10 minutes.
6. Serve in bowls and garnish with a sprinkle of desiccated coconut and fresh coriander!

See more recipes here!

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