Language Spoken Lentil Curry
A fragrant curry inspired by the linguistic diversity of the U.S., blending Indian spices with creamy coconut milk and tender lentils. This Indian-inspired vegetarian recipe, ready in about 60 minutes, pairs lentils, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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, cooked lentils
- 1 cup coconut milk
- 1/2 cup, diced onion
- 1/2 cup, diced tomato
- 2 tbsp coconut oil
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/4 cup, chopped cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a pot, heat 2 tbsp coconut oil over medium heat. Sauté 1/2 cup diced onion for 5 minutes until golden. Add 1/2 cup diced tomato and cook for 3 minutes until softened.
- Step 2: Stir in 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, and 1 tsp garam masala. Pour in 1 cup coconut milk and bring to a simmer. Add 1 cup cooked lentils and cook for 10 minutes until heated through.
- Step 3: Garnish with 1/4 cup chopped cilantro before serving. Serve with steamed rice or naan.
