Heat coconut oil in a large pan, over medium heat. Add the ground turmeric, salt, pepper, yellow mustard seeds, and garam masala. Stir continuously for 1–2 minutes or until the mustard seeds start to pop.
Add the onion, garlic, and chili pepper.
Cook for 5–6 minutes, until the onion is softened and transluscent.
Add the lentils and vegetable broth, stir, and cook for approximately 40–45 minutes over medium heat. Continue stirring occasionally so the lentils don’t stick to the botom of the pan.
Check on the lentils frequently, and add up to 2 cups of additional water if needed to keep them from sticking or drying out. Once the lentlils are tender, remove from heat. (Note that the cooking time and amount of liquid needed can vary depending on the specific type and brand of lentils you are using, so check on them frequently!)
Add the coconut milk and stir into the lentil curry.
Serve curry garnished with additional garam masala, chilli flakes, and fresh herbs.
I did NOT soak the lentils prior to preparing them in this recipe. If you prefer, you can soak the lentils for 8 hours prior to preparing them. This will reduce the cooking time by approximately one half.
This recipe makes approximately 6 cups of lentil curry, which should be 3–4 generous portions or more if served as a side dish.
This lentil curry is delicious served with rice, couscous, or naan bread.