Print

Speedy Lentil Coconut Curry Recipe

4.9 from 64 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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