One-Pot Coconut Curry Lentil and Rice Bowl
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 (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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Fluff with a fork and serve garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing.
Frequently asked questions
How long does One-Pot Coconut Curry Lentil and Rice Bowl take to make?
Total time is about 40 minutes (10 min prep + 30 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 One-Pot Coconut Curry Lentil and Rice Bowl?
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 red lentils from drying out.
Can I substitute ingredients in One-Pot Coconut Curry Lentil and Rice Bowl?
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 One-Pot Coconut Curry Lentil and Rice Bowl 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 One-Pot Coconut Curry Lentil and Rice Bowl vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
