Spiced Reunion Island Lentil 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 drafted and published.

A rich and aromatic vegetarian curry featuring red lentils simmered in coconut milk with traditional Reunion Island spices. This Indian-inspired vegan recipe, ready in about 40 minutes, pairs red lentils, rinsed, coconut milk, 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.

Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute until spices release their aroma.
  3. Step 3: Add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently.
  4. 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.
  5. 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.
  6. Step 6: Adjust seasoning if needed and sprinkle 2 tbsp chopped fresh cilantro before serving with steamed rice or flatbread.

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