Light Summer Red Lentil Coconut Curry

A gentle, cooling curry perfect for warm weather dining

This mild curry emphasizes fresh flavors over heavy spicing, making it ideal for summer meals. The coconut milk provides richness while ginger and lime add brightness, creating a balanced dish that's satisfying without being overwhelming.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Difficulty: Easy | Serves: 6

For the Curry:

• 1 1/2 cups red lentils, rinsed (300g)
• 1 can coconut milk (400ml)
• 2 cups vegetable broth (480ml)
• 1 tablespoon coconut oil (15ml)
• 1 medium onion, diced (150g)
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 green chili, minced (optional)
• 1 teaspoon ground turmeric (5ml)
• 1 teaspoon ground coriander (5ml)
• 1/2 teaspoon ground cumin (2.5ml)
• 1 teaspoon salt (5ml)
• 2 tablespoons lime juice (30ml)

For the Vegetables:

• 1 zucchini, diced (200g)
• 1 cup green beans, trimmed and cut (150g)
• 1 red bell pepper, diced (150g)
• 1 cup baby spinach (30g)

For Garnish:

• Fresh cilantro, chopped
• Coconut flakes, toasted
• Lime wedges
• Fresh mint leaves

Instructions

Build Base:

1. Sauté aromatics: Heat coconut oil in large pot over medium heat. Add onion and cook 5 minutes until softened.
2. Add spices: Add garlic, ginger, and green chili. Cook 1 minute until fragrant.
3. Toast spices: Add turmeric, coriander, and cumin. Cook 30 seconds until aromatic.

Cook Curry:

4. Add lentils: Stir in lentils, coating with spice mixture.
5. Add liquids: Pour in coconut milk and vegetable broth. Bring to boil, then reduce heat and simmer 15 minutes.
6. Add vegetables: Add zucchini, green beans, and bell pepper. Cook 8-10 minutes until vegetables are tender and lentils are creamy.
7. Finish curry: Stir in spinach until wilted. Add salt and lime juice to taste.

Serve:

8. Garnish beautifully: Serve over rice if desired, garnished with cilantro, toasted coconut, and lime wedges.

Nutrition Information (per serving)

• Calories: 245
• Protein: 12g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 6g

Tips & Substitutions

• Vegetable variety: Use seasonal vegetables like asparagus or peas
• Spice level: Omit green chili for completely mild version
• Richness: Use light coconut milk for lower-fat option
• Storage: Keeps 3 days refrigerated; may need thinning when reheated
• Serving suggestions: Excellent over quinoa, brown rice, or with naan