Speedy Lentil Coconut Curry Recipe
Introduction
This Speedy Lentil Coconut Curry is a warm, comforting dish perfect for busy weeknights. With simple ingredients and minimal prep, you can enjoy a flavorful and hearty meal in no time.
Ingredients
- 1 cup red lentils
- 1 can (14 oz) coconut milk
- 2 tablespoons curry paste
- 1 medium onion, chopped
Instructions
- Step 1: In a large saucepan, sauté the chopped onion until soft, then add the curry paste and cook for 1-2 minutes to release the flavors.
- Step 2: Add the red lentils and enough water to cover them by about an inch. Bring to a simmer and cook until the lentils begin to soften, about 10 minutes.
- Step 3: Stir in the coconut milk, then continue to cook until the lentils are tender and the curry has thickened, about 10-15 minutes more. Season to taste.
Tips & Variations
- Use vegetable broth instead of water for added depth of flavor.
- Add chopped spinach or kale in the last few minutes of cooking for extra nutrients.
- Adjust the heat by choosing a mild or spicy curry paste depending on your preference.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of lentils?
Red lentils cook fastest and break down nicely for a creamy texture, but you can use green or brown lentils; just increase cooking time accordingly.
Is this curry vegan?
Yes, this recipe is naturally vegan as it contains no animal products. Just be sure your curry paste doesn’t contain shrimp paste or fish sauce.
PrintSpeedy Lentil Coconut Curry Recipe
A quick and creamy lentil coconut curry that combines red lentils with fragrant curry paste and rich coconut milk, perfect for a hearty and comforting meal in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Lentils and Curry Base
- 1 cup red lentils
- 1 tablespoon curry paste
- 1 medium onion, finely chopped
Liquid
- 1 can (13.5 oz) coconut milk
- 2 cups water or vegetable broth
Instructions
- Prepare the ingredients: Finely chop the onion to ensure it will cook evenly and quickly. Rinse the red lentils under cold running water to remove any debris or dust.
- Sauté the aromatics: In a saucepan over medium heat, add a bit of oil and sauté the chopped onion until soft and translucent, about 3-4 minutes. This step builds the base flavor for the curry.
- Add curry paste and lentils: Stir in the curry paste with the sautéed onions until fragrant, about 1 minute. Then add the rinsed red lentils, coating them with the curry paste to absorb the flavors.
- Add liquids and simmer: Pour in the coconut milk and 2 cups of water or vegetable broth. Stir to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to low.
- Cook until lentils are tender: Let the curry simmer uncovered for 15-20 minutes, stirring occasionally, until the lentils are soft and the curry has thickened to your desired consistency. Adjust seasoning with salt if necessary.
- Serve and enjoy: Once cooked, remove from heat and serve the curry hot, optionally garnished with fresh cilantro or a squeeze of lime for added brightness.
Notes
- Red lentils cook faster than other lentils, making this dish quick and easy.
- If you prefer a thicker curry, simmer longer to reduce liquid, or add less water initially.
- Curry paste varies in spiciness; adjust the amount according to your heat preference.
- This dish pairs well with steamed rice or warm naan bread.
Keywords: lentil curry, coconut curry, quick vegan dinner, red lentils, curry paste
