A warming, deeply spiced lentil curry that comes together in one pot. Coconut milk softens the heat; fresh coriander brightens it at the end.
Total time: 55 minutes · Yields 4 generous servings. Have everything chopped before you start the heat.
Heat coconut oil in a large heavy-bottomed pot over medium heat. Add onion with a pinch of salt, cook 5–6 minutes until translucent. Add garlic and ginger, stir 60 seconds until fragrant.
Add curry powder, turmeric and cumin. Stir constantly for 30–60 seconds until fragrant.
Tip in the diced tomatoes. Add lentils, coconut milk and broth. Bring to a simmer, then reduce heat to low. Partially cover.
Cook 30–35 minutes, stirring every 8–10 minutes. The curry is ready when lentils have collapsed into a thick stew.
Off the heat, taste and season with salt, pepper and lime. Ladle into bowls and scatter with coriander.
Leftovers keep well for 3 days in the fridge. Freezes beautifully for up to 3 months.
