Coconut and Tamarind Lentil Curry with Mustard Seeds

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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 fragrant South Indian curry featuring red lentils simmered with fresh coconut, tangy tamarind, and aromatic tempering. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs red lentils, fresh coconut, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 20 min Cook: 30 min Serves 4 Indian cuisine 250 cal/serving

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Ingredients

1 cup red lentils
1/2 cup fresh coconut
2 tbsp tamarind paste
1/4 cup curry leaves
1 tsp mustard seeds
2 tbsp coconut oil
1 medium, finely chopped onion
3 cloves, minced garlic
1 tbsp, grated ginger
1/2 tsp turmeric powder
1 tsp cumin powder
1/4 tsp chili powder
2 cups vegetable broth
1 tsp salt

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Instructions

Step 1: Rinse red lentils under cold water until water runs clear, then drain. Grate fresh coconut using a box grater until finely textured.
Step 2: Heat coconut oil in a large pot over medium heat. Add mustard seeds and cook for 1 minute until they pop. Stir in curry leaves, onion, garlic, and ginger, cooking for 5 minutes until onion is translucent.
Step 3: Add turmeric, cumin, and chili powder, stirring constantly for 30 seconds until fragrant. Stir in tamarind paste and cook for 2 minutes to dissolve.
Step 4: Add rinsed lentils, grated coconut, and vegetable broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until lentils are tender and mixture thickens.
Step 5: Season with salt. Simmer uncovered for 5 minutes to deepen flavors. Remove from heat and serve warm.