Authentic Indian Lentil Curry with Turmeric and Coconut

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A rich and aromatic South Indian curry made with red lentils, coconut milk, and a fragrant blend of warming spices. This Indian recipe (vegetarian), ready in about 55 minutes, pairs red lentils, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils
• 2 cups coconut milk
• 1 large onion
• 3 cloves garlic
• 1 in piece ginger
• 2 large tomatoes
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp coriander
• 1 tsp garam masala
• 2 tbsp oil

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Instructions

1. Step 1: Rinse 1 cup red lentils and set aside. Heat 2 tbsp oil in a large pot over medium heat. Add 1 large diced onion, 3 minced garlic cloves, and 1 grated ginger piece. Sauté for 5 minutes until golden.
2. Step 2: Add 2 large chopped tomatoes, 1 tsp turmeric, 1 tsp cumin, and 1 tbsp coriander. Cook for 10 minutes until tomatoes break down into a thick sauce.
3. Step 3: Add 1 cup lentils and 2 cups coconut milk. Bring to a simmer, then reduce heat to low. Cook for 20-25 minutes until lentils are tender and sauce thickens — stir in 1 tsp garam masala.
4. Step 4: Season with salt to taste. Serve with steamed rice or naan, garnished with fresh cilantro and a squeeze of lime.