Spiced Reunion Island Lentil Curry with Coconut Milk
A rich and aromatic vegetarian curry featuring red lentils simmered in coconut milk with traditional Reunion Island spices. This indian-inspired vegan (vegan) ready in about 40 minutes pairs red lentils, rinsed, (13.5 oz) coconut milk, medium (150 g) onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 red lentils, rinsed
- 1 can (13.5 oz) coconut milk
- 1 medium (150 g) onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 2 cups water
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 diced medium onion (150 g), 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until fragrant and translucent.
- Step 2: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute until spices release their aroma.
- Step 3: Add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently.
- Step 4: Pour in 1 cup rinsed red lentils and 2 cups water, bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Step 5: Add 1 can (13.5 oz) coconut milk and 1 tsp salt, stirring well. Continue simmering for another 10 minutes until lentils are soft and curry thickens.
- Step 6: Adjust seasoning if needed and sprinkle 2 tbsp chopped fresh cilantro before serving with steamed rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Reunion Island Lentil Curry with Coconut Milk 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 Spiced Reunion Island Lentil Curry with Coconut Milk?
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, rinsed from drying out.
Can I substitute ingredients in Spiced Reunion Island Lentil Curry with Coconut Milk?
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 Reunion Island Lentil Curry with Coconut Milk 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 Spiced Reunion Island Lentil Curry with Coconut Milk vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
