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Spicy Coconut Lentil Curry - Spice & Heat

Spicy Coconut Lentil Curry

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2


  • 2 cups Lentils (Kamande) Pre-boiled
  • 1 Onion
  • 1 tbsp Ginger-Garlic Paste
  • 1 tbsp Whole Cumin Toasted
  • 1 tsp Black Pepper
  • 1 tsp Coriander
  • 1 tsp Tumeric
  • 2 tbsp Curry Powder
  • 3 Tomatoes Pureed
  • 1 tbsp Tomato Paste
  • 1 cup Coconut Milk
  • 1 tbsp Chili Paste/Flakes Optional
  • 1/2 Lemon Juiced
  • 4 tbsp Plain Yogurt
  • Dhania
  • Salt


  • Heat cooking oil in a sufuria and add onion and ginger - garlic paste. Let them fry until fragrant.
  • Add the toasted cumin seeds and fry for 30 seconds.
  • Add black pepper, coriander, tumeric and curry powder. Stir well.
  • Add the pureed tomatoes and stir well.
  • Add tomato paste, coconut milk and chilli paste. Let it simmer for 3 minutes.
  • Add salt to taste add the lentils (kamande). Stir well and let it simmer for 10 minutes on medium - low heat.
  • Add lemon juice, stir.
  • Garnish with dhania and serve. When serving, add a tablespoon of plain yogurt on the lentils.


  • Pair with chapati, naan or rice.
  • Lemon juice is used to neutralize the pH levels of a spicy food, and reduce some of that flaming-hot flavor.
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