Authentic Spiced Lentil Curry with Basmati Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty Indian dish with aromatic basmati rice and a rich, spiced lentil curry simmered to perfection. This Indian-inspired vegetarian recipe, ready in about 90 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 400 calories and feeds 4, 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.

Prep: 40 min Cook: 50 min Serves 4 Indian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup basmati rice and add to a pot with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let rest 5 minutes.
  2. Step 2: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5 minutes until fragrant.
  3. Step 3: Add 2 diced tomatoes, 1/2 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander, and 1 tsp chili powder. Cook for 5 minutes until tomatoes break down.
  4. Step 4: Add 1 cup soaked red lentils, 1 can coconut milk, 4 cups water, and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
  5. Step 5: Serve the curry over rice, garnished with 1/4 cup cilantro and 1 tbsp lemon juice.

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