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
Scale
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
