This vegan coconut lentil curry is so flavorful, it tastes like it’s cooked for hours with many ingredients! Luckily, it comes together easily in one pan. Packed with protein-rich lentils, this ...

If there's one ingredient that elevates the taste and texture of a majority of vegetarian dishes, it is coconut ...

This curried lentil, tomato, and coconut soup does just that. Curry, lentils, and coconut milk marry well in this soup. The curry powder's warm earthiness mingles with the tomato's bright acidity.

This fragrant coconut milk soup from recipe developer Hetty McKinnon is made with a ginger and turmeric curry paste and filled ... is made with red lentils that cook down into a purée-like ...

Stir in the garlic and curry powder and cook for a minute, then add the tomatoes and coconut milk, stir well and bring to the boil. Stir in the lentils and chickpeas and return to a simmer.

One of the easiest ways to thicken curry is by simmering it longer. Remove the lid and let the curry cook over low to medium ...

Saute some onions, garlic, and ginger in olive oil until soft. Add cumin, coriander, and turmeric to amp up the flavor. Stir ...

Turn the heat to low and simmer with the lid on until the lentils are softened, 20 to 30 minutes. 5. Stir in the coconut milk, chopped greens, and 1/2 tsp salt and simmer to let the flavors meld and ...

Spoon in the curry paste and stir to coat the squash. Pour in the coconut milk plus half a tin of water. Stir through the honey and gently simmer for 10 minutes. Add the 2 portions of lentil stew ...

This simple yet luxurious soup from chef Tom Douglas comes together in just 30 minutes with pantry staples like canned ...