Red Lentil Coconut Curry

Name: Red Lentil Coconut Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 g red lentils, rinsed; 400 ml coconut milk; 1 each yellow onion, finely chopped; 3 each garlic, minced; 1 tbsp ginger root, grated; 2 tbsp tomato paste; 2 tsp garam masala; 2 tsp curry powder; 1 tsp turmeric; 1 tsp cumin; 1 tsp kosher salt; 2 tbsp vegetable oil; 500 ml water, hot; 30 g cilantro, chopped, for garnish; 1 each naan bread, warmed, for serving

A rich, comforting Indian curry with creamy coconut milk and earthy red lentils, simmered with aromatic spices. Perfect for a cozy weeknight dinner served over rice.

⏱ 10 min prep · 35 min cook · easy

Servings

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Ingredients

200 g red lentils rinsed
400 ml coconut milk
1 yellow onion finely chopped
3 garlic minced
15 ml ginger root grated
30 ml tomato paste
10 ml garam masala
10 ml curry powder
5 ml turmeric
5 ml cumin
5 ml kosher salt
30 ml vegetable oil
500 ml water hot
30 g cilantro chopped, for garnish
1 naan bread warmed, for serving

Nutritionper serving (4 total: 2180 kcal)

Calories	540
Protein	17g
Fat	31g
Carbs	51g
Fiber	9g
Sugar	6g
Sodium	700mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Rinse the red lentils under cold water until the water runs clear. Set aside.
2
Sautéing
Heat vegetable oil in a large pot over medium heat. Add finely chopped onion and sauté until soft and translucent, about 5 minutes. The onion should be fragrant and slightly golden at the edges.
⏲ 5 min
3
Sautéing
Add minced garlic and grated ginger to the pot. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
⏲ 1 min
4
Sautéing
Add tomato paste, garam masala, curry powder, turmeric, ground cumin, and kosher salt. Stir well to combine, cooking for 1 minute until the spices become fragrant and the tomato paste darkens slightly.
⏲ 1 min
5
Add the rinsed red lentils, coconut milk, and 500 ml hot water. Stir to combine, scraping up any browned bits from the bottom of the pot.
6
Simmering
Bring the curry to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until lentils are tender and the curry has thickened to a creamy consistency. The lentils should be soft and the sauce should coat the back of a spoon.
⏲ 30 min
7
Taste and adjust seasoning with salt if needed. If the curry is too thick, add a splash of water to reach desired consistency.
8
Serve hot, garnished with chopped cilantro, with warm naan bread on the side.