One-Pan Coconut Lentil Curry

My lovelies, today I combine 2 of my favourite things:  AH-MAZIN cookware by Le Creuset and a quick easy, tasty one-pan meal full of flavour: Coconut Lentil Curry.

First a little story:

It is 1924, the Roaring Twenties, …

… the economic boom caused a paradigm shift and it became socially acceptable for women to wear knee-length dresses and bobbed hair, the so-called Flappers.  The Art Deco movement was challenging us to see random objects as a thing of beauty and the wave of modernism indulged the creative minds to explore.

Picture two successful industrialists Armand and Octave meeting in Brussels where I imagine they had glorious food and plenty of wine and enjoyed all things beautiful and refined.  They decided, maybe one drunken absinthe night, to open a factory together wanting to produce enameled objects.  Logistically it made sense to settle in France … et voila : in 1925 their first cast-iron pan saw daylight. And as we say: the rest is history.

Today Le Creuset is still about durability and quality but also colour and variety. I tested the 20 cm Sautee Pan; with its straight high sides it is perfect for shallow frying, braising and cooking down liquids without much splattering. I like the idea of slow cooking and love using only one pan to make a tasty meal.

I developed a recipe for a Coconut Lentil Curry full of spice and freshness. The vegan enthusiast and vegetarians will love it but it is easily adaptable by serving it with a little white fish or grilled chicken. So truly everyone can enjoy this dish!




One-Pan Coconut Lentil Curry




Yield 2 people

This is vegan and vegetarian, add fish or chicken for protein lovers. Feel free to add garlic when cooking out the spices.


  • 100 gr brown lentils
  • 400 gr thinned tomatoes ( I used diced tomatoes)
  • 2 cm fresh ginger, grated
  • 200 ml coconut milk
  • 1 tea spoon coriander seeds
  • 1 tea spoon cumin
  • 1 tea spoon turmeric
  • 400 ml water
  • handful cherry tomatoes, cut in 2
  • handful fresh coriander leaves
  • 1 chili, diced


  1. Heat the pan on a medium heat and add the spices ( coriander seeds, cumin and turmeric), cook 45 seconds to release their flavour. I crushed the coriander seeds in pestle and mortar first.
  2. Add the thinned tomatoes, grated ginger and cook for 5 minutes stirring a few times.
  3. Add the lentils and the water and bring it to a boil. Reduce the heat and let it simmer for 30 minutes or until the lentils are soft. Stir the pot from time to time. I like my lentils with a little crunch left in them.
  4. Add the coconut milk and cherry tomatoes, taste if it requires salt and bring pot back to simmer.
  5. Remove pot from the heat and add coriander leaves and the chili.


recipe on by Sandra Slawinski

Courses lunch or dinner

Cuisine Indian Origins



Share on Social Media

Leave a Comment

Your e-mail address will not be published. Required fields are marked *