Spiced Indian Coconut Curry with Basmati Rice
A fragrant coconut-based curry simmered with lentils and spices, served over fluffy basmati rice for a comforting, authentic dish. This indian-inspired quick meals ready in about 70 minutes pairs basmati rice, coconut milk, split yellow lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 basmati rice
- 1 cup coconut milk
- 1/2 cup split yellow lentils
- 1/2 cup onion
- 3 garlic cloves
- 1 tbsp ginger paste
- 1/2 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 2 tbsp coconut oil
- 1 tsp salt
Instructions
- Step 1: In a large pot, bring 1 cup water to a boil. Add 1 cup basmati rice and 1 tsp salt. Cook for 15 minutes, then drain and set aside.
- Step 2: In a separate skillet, heat 2 tbsp coconut oil over medium heat. Add 1/2 cup diced onion and 3 minced garlic cloves. Sauté for 5 minutes until golden.
- Step 3: Stir in 1 tbsp ginger paste, 1 tsp turmeric, 1 tsp coriander, and 1 tsp cumin. Cook for 1 minute until fragrant.
- Step 4: Add 1/2 cup split yellow lentils and 1 cup coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender.
- Step 5: Serve the curry over the cooked basmati rice, garnished with fresh cilantro and a drizzle of coconut oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Indian Coconut Curry with Basmati Rice take to make?
Total time is about 70 minutes (30 min prep + 40 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 Spiced Indian Coconut Curry with Basmati Rice?
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 basmati rice from drying out.
Can I substitute ingredients in Spiced Indian Coconut Curry with Basmati Rice?
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 Spiced Indian Coconut Curry with Basmati Rice 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.
What goes well with Spiced Indian Coconut Curry with Basmati Rice?
Indian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
