Spicy Indian-Inspired Lentil Curry with Coconut Milk
A rich and warming lentil curry with a creamy coconut milk base and a blend of aromatic Indian spices perfect for a comforting vegetarian meal. This indian-inspired curry (vegetarian) ready in about 45 minutes pairs red lentils, (14 oz) coconut milk, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 can (14 oz) coconut milk
- 1 medium, finely chopped onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 cups vegetable broth
- 6 leaves curry leaves (optional)
- 1 tsp salt
- 2 tbsp vegetable oil
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 2: Add 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Cook for 2 minutes, stirring constantly to prevent burning and to develop the spices' aroma.
- Step 3: Pour in 1 cup red lentils, 1 can (14 oz) coconut milk, and 2 cups vegetable broth. Add 6 curry leaves if using, and 1 tsp salt. Stir well and bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer gently for 25-30 minutes until lentils are soft and curry thickens, stirring occasionally to prevent sticking.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with rice or flatbread.
Equipment for this recipe
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Frequently asked questions
How long does Spicy Indian-Inspired Lentil Curry with Coconut Milk take to make?
Total time is about 45 minutes (10 min prep + 35 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 Spicy Indian-Inspired 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 from drying out.
Can I substitute ingredients in Spicy Indian-Inspired 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 Spicy Indian-Inspired 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 Spicy Indian-Inspired Lentil Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
