Half-Hour Spiced Lentil Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A quick and hearty lentil curry simmered in rich coconut milk and fragrant Indian spices, perfect for a comforting vegetarian meal. This Indian vegan recipe (vegetarian), ready in about 40 minutes, pairs red lentils, water, and coconut milk for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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
• 3 cups water
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 medium (150 g) chopped onion
• 3 cloves minced garlic
• 1 tbsp grated ginger
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1/4 tsp red chili powder
• 1 tsp salt
• 1/4 cup chopped fresh cilantro leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a medium pot, combine rinsed lentils with 3 cups water and 1 tsp salt. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 15 minutes until lentils are tender.
2. Step 2: While lentils cook, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; cook for 1 minute until seeds begin to pop.
3. Step 3: Add 1 medium chopped onion, sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Mix in 1/2 tsp turmeric powder, 1 tsp ground coriander, and 1/4 tsp red chili powder. Cook spices for 1 minute to bloom their flavors.
5. Step 5: Pour in 1 cup coconut milk and simmer for 5 minutes, stirring occasionally until the sauce slightly thickens.
6. Step 6: Drain any excess water from lentils if necessary and add them to the skillet. Stir well to combine and cook together for 5 minutes to meld flavors.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro leaves before serving with rice or flatbread.