Mega Flavour Lentil Curry with Coconut Milk and Fresh Cilantro Recipe
Introduction
This lentil curry is a vibrant and flavorful dish that’s both comforting and nutritious. Made with aromatic spices, creamy coconut milk, and tender lentils, it’s perfect served over basmati rice for a satisfying meal.
Ingredients
- 50g (3 tbsp) unsalted butter (or 2 tbsp neutral oil)
- 4 garlic cloves, finely minced
- 1.5 tbsp ginger, finely minced
- 1 onion, finely chopped (white, yellow, or brown)
- 2 tbsp curry powder (mild or spicy, your choice)
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper (optional)
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup dried lentils (green or brown, or any other dried lentils or split peas)
- 400 ml (14 oz) full-fat coconut milk
- 400g (14 oz) canned tomato (crushed or diced)
- 3 cups (750 ml) water
- 1/2 cup coriander/cilantro, finely chopped
- Yogurt (optional)
- Basmati rice (or other rice)
Instructions
- Step 1: Melt the butter in a pot over medium heat. Add the chopped onion, minced garlic, and ginger. Cook slowly, stirring occasionally, for about 10 minutes until the onion is golden and sweet.
- Step 2: Increase the heat to high and add the curry powder and turmeric. Stir constantly for 1½ minutes to cook off the spices and release their aroma.
- Step 3: Add the remaining ingredients—cayenne pepper (if using), salt, black pepper, dried lentils, coconut milk, canned tomato, and water. Stir well, bring to a simmer, then cover with a lid and reduce the heat to low or medium low to maintain a gentle simmer.
- Step 4: Let the curry simmer for 30 minutes. Then remove the lid and simmer for an additional 10 minutes to thicken the sauce. If using other types of lentils, adjust cooking time accordingly.
- Step 5: Check the lentils—they should be soft and the sauce creamy. If the curry is too thick, add a little water. If too thin, continue simmering uncovered to thicken.
- Step 6: Stir through half of the chopped coriander and taste. Add more salt if needed.
- Step 7: Serve the lentil curry over basmati rice. Garnish with the remaining coriander and a dollop of yogurt if desired. For a low-carb option, serve with cauliflower rice.
Tips & Variations
- Use neutral oil instead of butter for a dairy-free version.
- Adjust the level of cayenne pepper to control the heat.
- Try using different lentils or split peas, but update cooking time as needed.
- Add vegetables like spinach or diced potatoes for extra nutrition.
Storage
Store leftover lentil curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This curry also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use red lentils instead of green or brown?
Yes, red lentils cook faster and tend to become mushy, so reduce the simmering time and keep an eye on the texture to avoid overcooking.
Is this recipe vegan-friendly?
To make it vegan, substitute butter with neutral oil and skip the yogurt garnish or use a dairy-free yogurt alternative.
Print
Mega Flavour Lentil Curry with Coconut Milk and Fresh Cilantro Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Lentil Curry recipe is a flavorful and creamy dish featuring a blend of aromatic spices cooked with lentils, coconut milk, and tomatoes. Perfectly balanced with ginger, garlic, and curry powder, it simmers to a deliciously rich consistency and is served over basmati rice or cauliflower rice for a comforting meal.
Ingredients
Base Ingredients
- 50g (3 tbsp) unsalted butter (or 2 tbsp neutral oil)
- 4 garlic cloves, finely minced
- 1.5 tbsp ginger, finely minced
- 1 onion, finely chopped (white, yellow, or brown)
Spices
- 2 tbsp curry powder (mild or spicy)
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper (optional)
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Main Components
- 1 cup dried lentils (green or brown; any other dried lentils or split peas can be used)
- 400 ml (14 oz) full fat coconut milk
- 400g (14 oz) canned tomatoes (crushed or diced)
- 3 cups (750 ml) water
Finishing Touches
- 1/2 cup coriander/cilantro, finely chopped
- Yogurt (optional, for serving)
- Basmati rice or cauliflower rice (optional, for serving)
Instructions
- Saute onion: Melt butter in a pot over medium heat. Add the finely chopped onion, minced garlic, and ginger. Slowly cook, stirring occasionally, for 10 minutes until the onion is golden and sweet.
- Cook off spices: Increase the heat to high and add the curry powder and turmeric powder. Stir continuously for 1.5 minutes to release the spices’ aroma and flavor.
- Add remaining ingredients: Add dried lentils, canned tomatoes, coconut milk, water, salt, black pepper, and cayenne (if using) to the pot. Stir well to combine. Bring the mixture to a simmer.
- Simmer: Cover the pot with a lid and reduce the heat to low or medium-low so the curry simmers gently. Cook for 30 minutes.
- Reduce sauce: Remove the lid and continue simmering for another 10 minutes to thicken the sauce. Adjust thickness by adding water if too thick, or simmer uncovered to thicken further if too thin.
- Finish with coriander: Stir in half of the chopped coriander. Taste and add more salt if necessary to enhance flavor.
- Serve: Spoon the lentil curry over basmati rice or cauliflower rice. Garnish with the remaining coriander and optionally add a dollop of yogurt on top for creaminess.
Notes
- Note 1: Finely mincing garlic and ginger helps release their flavor into the curry.
- Note 2: Adjust curry powder to mild or spicy as per your preference, and timing may vary for different types of lentils—softer lentils might cook faster.
- Note 3: You can substitute green or brown lentils with other dried lentils or split peas, but cook time may need adjusting accordingly.
- For a low-carb alternative, serve the curry over cauliflower rice instead of basmati rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Keywords: lentil curry, Indian lentil recipe, vegetarian curry, coconut milk curry, easy lentil stew, healthy lentil dish, curry with lentils, basmati rice, homemade curry
