Bimonthly Spiced Lentil Curry with Coconut Milk

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 developed and reviewed.

A comforting lentil curry infused with warming spices and creamy coconut milk, perfect for a bimonthly meal rotation. This Indian-inspired meal-prep recipe, ready in about 45 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 320 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: 10 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp red chili powder. Toast spices for 30 seconds until fragrant.
  4. Step 4: Pour in 1 cup red lentils, 14 oz coconut milk, and 2 cups water. Stir well and bring to a boil.
  5. Step 5: Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and curry thickens. Add 1 tsp salt halfway through cooking.
  6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving with rice or flatbread.

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