Lentil and Mushroom Curry with Coconut Milk

By AislePrompt Editorial · ·

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.

Earthy lentils and mushrooms simmered in a fragrant coconut curry base, creating a deeply flavorful vegetarian dish perfect for weeknight dinners. This Indian-inspired one-pot recipe (vegan, gluten-free), ready in about 45 minutes, pairs lentils, mushrooms, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 30 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup lentils under cold water. In a large pot, combine 1 cup lentils, 8 oz mushrooms (sliced), 1 medium onion (chopped), 3 cloves garlic (minced), and 1 tbsp grated ginger.
  2. Step 2: Add 2 tsp curry powder, 1 tsp turmeric, 1 can (14 oz) canned tomatoes, 1 cup vegetable broth, and 1 can (14 oz) coconut milk. Stir to combine.
  3. Step 3: Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and sauce thickens.
  4. Step 4: Stir in 2 tbsp chopped fresh cilantro. Taste and adjust salt if needed. Serve hot over rice.

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