Coconut Curry Lentils with Rice
A creamy, aromatic lentil curry simmered in coconut milk, served over fragrant jasmine rice for a comforting, plant-based meal. This indian-inspired quick meals ready in about 70 minutes pairs (15 oz) canned lentils, (14 oz) 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.
Ingredients
- 1 can (15 oz) canned lentils
- 1 can (14 oz) coconut milk
- 1 onion
- 2 cloves garlic
- 1 tbsp ginger
- 1/2 tsp turmeric
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 cup jasmine rice
- 1 cup vegetable broth
Instructions
- Step 1: In a large pot, sauté diced onion in 1 tbsp oil over medium heat until translucent, about 5 minutes.
- Step 2: Add grated ginger, minced garlic, turmeric, cumin, and chili powder. Cook for 1 minute until fragrant.
- Step 3: Stir in lentils, coconut milk, and vegetable broth. Bring to a simmer, then cook for 20-25 minutes until the lentils are tender and the sauce thickens.
- Step 4: While the curry cooks, rinse jasmine rice and cook in a separate pot with 1.5 cups water according to package instructions.
- Step 5: Serve the curry over rice, garnished with fresh cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Curry Lentils with Rice take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Curry Lentils with Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) canned lentils from drying out.
Can I substitute ingredients in Coconut Curry Lentils with Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Curry Lentils with Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Curry Lentils with Rice?
Indian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
