Indian-Spiced Lentil Curry with Coconut Milk
A comforting lentil curry simmered with aromatic Indian spices and creamy coconut milk, perfect served with steamed basmati rice. This indian-inspired curry (vegetarian, gluten free) ready in about 45 minutes pairs rinsed red lentils, coconut oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 cup, rinsed red lentils
- 2 tbsp coconut oil
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tsp salt
- 2 tbsp, chopped fresh cilantro
- 1 cup, uncooked basmati rice
Instructions
- Step 1: In a large pot, heat 2 tbsp coconut oil over medium heat. Add 1 finely chopped medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until onions are translucent and fragrant.
- Step 2: Stir in 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp garam masala. Cook for 1 minute until spices release their aroma.
- Step 3: Add 1 cup rinsed red lentils, 1 can (14 oz) diced tomatoes, 1 can (13.5 oz) full-fat coconut milk, 2 cups vegetable broth, and 1 tsp salt. Stir to combine and bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until lentils are tender and curry has thickened.
- Step 5: Meanwhile, rinse 1 cup basmati rice and cook according to package instructions.
- Step 6: Garnish curry with 2 tbsp chopped fresh cilantro and serve hot over the cooked basmati rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian-Spiced Lentil Curry with Coconut Milk take to make?
Total time is about 45 minutes (10 min prep + 35 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 Indian-Spiced Lentil Curry with Coconut Milk?
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 rinsed red lentils from drying out.
Can I substitute ingredients in Indian-Spiced Lentil Curry with Coconut Milk?
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 Indian-Spiced Lentil Curry with Coconut Milk 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.
Is Indian-Spiced Lentil Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
