Spicy Indian Red Lentil Curry with Coconut Milk
Hearty red lentils simmered in a fragrant blend of spices and creamy coconut milk, creating a warming and satisfying curry. This indian-inspired curry (vegetarian, gluten free) ready in about 40 minutes pairs rinsed red lentils, water, full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1 cup rinsed red lentils
- 3 cups water
- 1 cup full-fat coconut milk
- 2 tbsp vegetable oil
- 1 medium diced yellow onion
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- 1 tsp salt
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat until shimmering; add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger and cook for 1 minute until fragrant.
- Step 3: Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder; toast spices with onion mixture for 30 seconds.
- Step 4: Pour in 1 cup rinsed red lentils and 3 cups water, stirring to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until lentils are soft.
- Step 5: Stir in 1 cup full-fat coconut milk and 1 tsp salt; simmer for 5 additional minutes until curry thickens and flavors meld.
- Step 6: Remove from heat, sprinkle 2 tbsp chopped fresh cilantro over the curry, and serve hot with rice or flatbread.
Frequently asked questions
How long does Spicy Indian Red 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 Spicy Indian Red 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 rinsed red lentils from drying out.
Can I substitute ingredients in Spicy Indian Red 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 Red 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 Red Lentil Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
