Description
A quick and flavorful Speedy Lentil Coconut Curry that combines aromatic spices and creamy coconut milk with nutritious lentils and vegetables. Perfect for a comforting weeknight meal, this curry is served with brown rice and a dollop of light coconut or natural yogurt for added creaminess.
Ingredients
Scale
Vegetables & Aromatics
- 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
- 200g frozen peas
- 10g coriander, roughly chopped
Spices & Condiments
- 1 tsp vegetable oil
- 1 ½ tbsp tikka masala curry paste
- 220ml light coconut milk
- 4 tbsp light coconut or natural yogurt, to serve
Protein & Grains
- 400g can cooked green lentils
- 200g cooked brown rice
Liquids
- 150ml water (added during cooking)
Instructions
- Prepare the Vegetables: Place the onion, garlic, chilli, carrot, and ginger into a food processor. Blitz the ingredients until they form a smooth paste, ensuring all the veggies are well blended for a flavorful base.
- Cook the Veggie Paste: Heat 1 teaspoon of vegetable oil in a medium saucepan over medium heat. Add the vegetable paste and cook for 4-5 minutes, stirring occasionally, until it’s fragrant and beginning to soften.
- Add the Curry Paste and Lentils: Stir in 1 ½ tablespoons of tikka masala curry paste. Cook for an additional minute to release the spices’ aromas. Then add the drained cooked green lentils and mix well to combine everything evenly.
- Add Liquids and Simmer: Pour in 220ml of light coconut milk and 150ml of water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes. This will allow the curry to thicken and become creamy.
- Add Peas: During the last 5 minutes of simmering, add 200g of frozen peas to the curry. Stir and season the curry well with salt and pepper according to your taste.
- Finish with Coriander: Stir in most of the chopped coriander to infuse fresh flavor throughout the curry.
- Serve: Divide the curry evenly between four bowls and serve with cooked brown rice. Sprinkle the remaining coriander on top and add 1 tablespoon of light coconut or natural yogurt to each bowl for a creamy finish.
Notes
- You can substitute brown rice with basmati or jasmine rice if preferred.
- Adjust the chilli quantity according to your preferred spice level.
- For a richer curry, use full-fat coconut milk instead of light.
- This recipe is suitable for vegetarians and can be made vegan by using a plant-based yogurt.
- Ensure lentils are well rinsed if using canned to reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: lentil curry, coconut curry, quick vegetarian recipe, Indian curry, healthy curry, weeknight dinner, easy lentil recipe
