Dinner

Speedy Lentil Coconut Curry Recipe

BySophie Carsel January 18, 2026January 18, 2026

Introduction

This speedy lentil coconut curry is a delicious and comforting meal perfect for busy weeknights. With a creamy texture and warming spices, it comes together quickly without sacrificing flavor.

A round, light gray ceramic plate holds a serving of brown rice on the right side, each grain separate and topped with green chopped herbs. To the left and partially overlapping the rice is a thick, golden-yellow curry with green peas mixed throughout, garnished with more chopped herbs. At the top right edge of the plate, a dollop of white yogurt sits, slightly swirled with streaks of curry sauce and sprinkled with black pepper. A gold-colored spoon rests diagonally across the rice and curry, with some curry covering the spoon end. The plate is on a white marbled surface with a cream cloth that has a wide red stripe vertically near the plate, and two star shapes are visible on the surface on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, roughly chopped
2 garlic cloves, roughly chopped
1 red or green chilli, roughly chopped
1 carrot, roughly chopped
10g piece of ginger, peeled and chopped
1 tsp vegetable oil
1 ½ tbsp tikka masala curry paste
400g can cooked green lentils
220ml light coconut milk
200g frozen peas
10g coriander, roughly chopped
200g cooked brown rice
4 tbsp light coconut or natural yogurt, to serve

Instructions

Step 1: Put the onion, garlic, chilli, carrot, and ginger in a food processor and blitz to a smooth paste.
Step 2: Heat the oil in a medium saucepan over medium heat and cook the vegetable paste for 4-5 minutes until fragrant and starting to soften.
Step 3: Add the tikka masala curry paste and cook for 1 minute more, then stir in the cooked lentils.
Step 4: Pour in the coconut milk and 150ml of water, then bring to a boil. Reduce heat to a simmer and cook for 10 minutes until thickened and creamy.
Step 5: Add the frozen peas during the final 5 minutes of cooking and season well with salt and pepper.
Step 6: Stir in most of the chopped coriander, then divide the curry between four bowls along with the cooked brown rice.
Step 7: Sprinkle over the remaining coriander and top each serving with a spoonful of yogurt to serve.

Tips & Variations

For extra heat, add more chilli or a pinch of cayenne pepper when cooking the curry paste.
You can substitute red lentils for the green lentils for a different texture, but reduce cooking time as they cook faster.
Use coconut yogurt for a dairy-free option.
Add chopped spinach or kale along with the peas for added greens and nutrients.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water if the curry is too thick. Cooked rice can be stored separately and reheated in the same way.

How to Serve

A round white plate holds a colorful dish with three main layers. On the left side and center, there is a thick yellow-orange curry with visible green peas scattered throughout, topped with sprinkled green herbs for freshness. To the right of the curry is a layer of light brown cooked rice, mixed with small bits of herbs and topped lightly with some curry sauce. At the top right corner of the plate, there is a dollop of creamy white yogurt with a few black pepper specks on top. A gold spoon rests on the left side of the plate, partially dipped into the curry and rice. The plate sits on a white marbled surface, next to a white cloth with a pink stripe and two star-shaped wooden decorations. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, but you will need to soak and cook them separately before adding to the curry. Use about 150g dried lentils and cook until tender before adding.

Is this curry suitable for freezing?

This curry freezes well. Cool completely before transferring to a freezer-safe container, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.