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The Boat Shed Kitchen

Creamy Beluga Lentil Curry

This Creamy Beluga Lentil Curry is rich, hearty, and comforting with warm spices, kidney beans, and a silky coconut milk base. Perfect as a plant-based main served with rice, naan, or enjoyed on its own.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1/2 cup beluga lentils
  • 2 1/2 cups water
  • 2 tablespoons vegan butter
  • 1 tablespoon garlic powder
  • 2.5 cloves garlic minced
  • 1 tablespoon fenugreek
  • 1.5 tablespoons garam masala
  • 3/4 cup coconut milk
  • 1/4 cup tomato paste
  • 16 oz canned kidney beans drained
  • Salt and pepper to taste
Optional Add-ons
  • 1/2 cup chopped onions
  • 2 chilis or jalapeños chopped

Method
 

  1. In a pot, melt vegan butter and add minced garlic, garlic powder, fenugreek, garam masala, and optional onions and chilis.
  2. Sauté for 2 minutes until fragrant. Add beluga lentils and water.
  3. Stir, bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally.
  4. Add kidney beans, tomato paste, and coconut milk.
  5. Mix well and let simmer for another 5 minutes until flavors meld.
  6. Season with salt and pepper to taste. Serve hot in bowls or over rice.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-beluga-lentil-curry/

Notes

  • For extra creaminess, stir in an additional splash of coconut milk before serving.
  • Fresh cilantro makes a wonderful garnish.
  • Adjust chili amount for heat preference.