One-Pot Coconut Curry Lentil and Rice Bowl

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A creamy, fragrant curry featuring red lentils and basmati rice simmered together with coconut milk and warming spices for a simple vegan meal. This Indian-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs red lentils, basmati rice, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 1 cup (200g), rinsed red lentils
• 1 cup (190g), rinsed basmati rice
• 1 can (14 oz/400ml), full-fat coconut milk
• 2 1/2 cups vegetable broth
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 2 tbsp curry powder, 1 tsp turmeric powder, and 1 tsp ground cumin. Cook for 1 minute until spices are aromatic.
3. Step 3: Add 1 cup rinsed red lentils, 1 cup rinsed basmati rice, 1 can (14 oz) full-fat coconut milk, and 2 1/2 cups vegetable broth. Stir to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 20-25 minutes, stirring occasionally, until lentils and rice are tender and liquid is mostly absorbed.
5. Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and let stand covered for 5 minutes.
6. Step 6: Fluff with a fork and serve garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing.