🇹🇿 Tanzanian / Swahili · Vegetables & Legumes
🥥 Tanzanian Coconut Lentils
Dengu ya Nazi
Tanzanian Dengu ya Nazi — red lentils simmered in coconut milk with Zanzibar spices. The coastal version of lentil curry — richer and more fragrant than the plain version, and ready in 25 minutes.
Coconut lentil curry is the quick, rich, satisfying coastal dish — the lentils need no soaking, the coconut milk goes in at the end, and within 25 minutes there is a dish of extraordinary flavour on the table.
Ingredients
Equipment: Large pot
- 250g red lentils — rinsed
- 300ml coconut milk
- 2 onions — diced
- 3 tomatoes — diced
- 4 garlic cloves
- 1 tbsp ginger
- 2 tbsp oil
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 2 tsp salt
- 3 cups water
- ¼ cup coriander
Method
- Heat oil. Cook onions until golden.
- Add garlic, ginger, spices. Stir 1 minute.
- Add tomatoes. Cook 5 minutes.
- Add lentils and water. Simmer 18—20 minutes until completely soft.
- Add coconut milk. Simmer gently 5 minutes.
- Garnish with coriander.
Chef Tips
- Red lentils dissolve into creaminess — this is correct.
- Add coconut milk only after lentils are fully cooked.
- Never boil coconut milk hard.
Common Mistakes to Avoid
- Adding coconut milk too early.
- Under-cooking lentils.
The Science
See TZA102 for lentil cooking science.
Nutrition (per serving)
Health Benefits
- Very high plant protein.
- High fibre.
- Coconut milk adds MCTs.
Cultural Note
Coconut lentil curry is the quick coastal meal — ready faster than any other substantial dish, yet carrying the full flavour of the Zanzibar spice tradition.
Storage & Serving
Storage: Refrigerate 4 days.
Reheating: Gently with splash of water.
Serve with: Wali wa Nazi (TZA002), Chapati (TZA004), Ugali (TZA001)