This lentil recipe is an eye opener – an incredible creamy coconut Lentil Curry made with just TWO spices! It’s a streamlined version of Indian Dal, delivering a similar intoxicating curry flavour but a whole lot less complicated. Make this with any type of dried lentils, canned, or even split peas!
Don’t let the simplicity of this recipe fool you. This is knock-your-socks-off good, and proof that you can eat amazing food on a budget.
“I’ll be honest and say I thought this would be lacking in flavour because I’m used to trying curries from scratch rather than with curry powder……How wrong was I?? I apologise wholeheartedly Nagi!! Amazing recipe, please try this people. Tasty, easy, mind blowingly awesome. xx” – Emily, 10 April 2020
Lentil Recipe – easy – mega flavour!
I know it’s childish of me to complain, but this Lentil Curry took an irritatingly long time to create.
I wanted simple. Minimal ingredients. And meat-free. Not like, say, this more complex (but equally delicious) Beef and Lentil Soup.
Quick to make. Very little chopping, very few ingredients.
A “go to” lentil recipe I could make any night that didn’t sacrifice flavour for speed.
And it had to stack up to real Indian Dal. I love it. I just don’t always have the time or everything I need to make it.
I knew it was a pretty high benchmark. Creating kapow! flavours out of plain lentils without going crazy with a list of spices.
But finally, I’m happy – and ready to share. Here it is!! (And just TWO SPICES!!)
Two little steps make all the difference…..
The key to cooking amazing food with bare minimum ingredients is good produce and knowing what to do to extract the most flavour out of what you have.
For this recipe, we’re going for the latter. We take our time sautéing the onions, ginger and garlic so they transform from raw harshness to a sweet, savoury flavour base. Then we cook off the two spices to make the flavour bloom.
These two little steps make all the difference so we only need water for this curry, no stock!
What goes in Lentil Curry with Coconut Sauce
Here’s what you need:
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Lentils – use any dried lentils or canned here. Brown, green, red, yellow, whether split or whole OR any type of dried split peas. Green split peas will result in an an interesting colour in your pot, but it will still be phenomenally delicious. Just avoid French lentils (Puy lentils / black lentils) as they don’t soften as well as other lentils so you won’t get the same creamy, thick texture.
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Curry powder – This is the main shortcut, The beauty of this is that you don’t need any fancy curry powder, just your run-of-the-mill jar from the grocery store. I’ve made this with Clives of India, Keens, and a generic brand and they all tasted just as good. Just be mindful of using SPICY curry powder – check the label!
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Garlic and ginger – while fresh is ideal (followed by jarred), powder is a sufficient substitute;
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Coconut milk – if you use low fat instead of full fat, you are not allowed to complain if your sauce isn’t as good as you hoped!😂
How to make this lentil recipe
And here’s how to make it. It takes about 50 minutes start to finish, but the active effort is only around 10 minutes – and there’s a nice flow to it because you can gather and measure ingredients while you stir the onions every now and then.
The Secret to an amazing Lentil Recipe
The key step here is sautéing the onions, garlic and ginger over a low-ish heat until tinged with gold, and they transform into a sweet, savoury flavour base for the sauce so we only need water instead of stock or broth.
Then we also cook off the curry powder and turmeric which lets the spices bloom before adding the lentils and everything else in to simmer away.
Just LOOK at that incredible sauce! So creamy! Loaded with flavour! (There are not enough exclamation marks in this world!!!)
What to serve with lentil curry
A sauce this good demands rice to soak it up, though if you’re on a low carb kick then cauliflower rice will work a treat. Basmati is on theme (being a curry and all) though plain white rice or brown rice is just fine too.
And if you really want to go all out, add a side of flatbread: Either real-deal naan or my general-purpose flatbread (an easy, no yeast recipe and I serve it as naan all the time with Indian curries).
Now, go forth and experience the greatness that is lentils!! Economical, filling, nourishing – the world’s greatest source of plant based protein, all wrapped up in a coconut curry sauce. YESS!!! – Nagi x
Watch how to make it
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Lentil Curry - mega flavour lentil recipe!
Ingredients
- 50g (3 tbsp) butter , unsalted (sub 2 tbsp neutral oil)
- 4 garlic cloves , finely minced (Note 1)
- 1.5 tbsp ginger , finely minced (Note 1)
- 1 onion , finely chopped (white, yellow, brown)
- 2 tbsp curry powder , mild or spicy (your choice!) (Note 2)
- 1/2 tsp tumeric powder
- 1/2 tsp cayenne pepper , optional
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup dried lentils , green or brown (or any other dried lentils or split peas, Note 3)
- 400 ml / 14 oz coconut milk , full fat
- 400g/ 14 oz canned tomato , crushed or diced
- 3 cups (750 ml) water
Serving:
- 1/2 cup coriander/cilantro , finely chopped
- Yogurt , optional
- Basmati rice (or other rice)
Instructions
- Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
- Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
- Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
- Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
- Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
- Coriander: Stir through half the coriander, then taste and add more salt if needed.
- Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).
Recipe Notes:
- Green and brown lentils - most common & cheapest, cook per recipe
- Canned lentils (2 cans drained) - 25 min, uncovered the whole time
- Red split lentils - 25 min, uncovered the whole time
- Yellow or green split peas - 25 min, uncovered the whole time
- Any dal (Indian lentils) such as channa dal, toor dal or moong dal - per recipe
- French lentils (Puy lentils / black lentils) - not recommended as they don't soften as well as other lentils so you won't get the same creamy, thick texture.
Nutrition Information:
Life of Dozer
Dozer in lockdown mode. This is what passer byes see.
(Don’t worry, he still gets out once a day to the dog park! He just doesn’t go out as much as he used to. Like all of us. 😩)
Awesome recipe. Seasoned more to taste at the end with a small block of veggie bouillon. Make this today!
Delicious and freezes well.
Absolutely delicious. I used babas Malaysian curry powder and red lentils. A lovely creamy consistency and loved by the family.
Excellent and easy! Even better the next day!
I have made this twice so far and it is scrumptious, the best lentil curry I have ever had. The first time was better, so I would say the recipe is sensitive to the taste and quality of the ingredients but even at that it is a very good dish as all of Recipe Tin Eats have been so far. I have made 5 of ‘Tins recipes and all are superb. Thank you Nagi.
This recipe, like all your recipes, is awesome. Packed with flavor and quick to assemble and cook. Thanks for another hit, Nagi (btw, today’s dinner includes your palak paneer as well-another family favorite)
Absolutely LOVED this recipe. So much flavour to unlock yet so simple… Thanks heaps, it will be a new regular for us..
One of our favorite RTE recipes. My husband loves dahl and this is a perfect recipe. As with most of your recipes, I make it as directed.
Wow!! I made a double batch to freeze for lunches and it is amazing. Super easy to make and really tasty. I copied others in the comments who added vegetables, which was a great addition. A great meal prep dish.
This has become a staple in our house and I call it the gateway vegetarian meal as even hardcore meat eaters love it. We freeze leftovers and it’s just the best to pull out of the freezer after a long day. We often serve with super crunchy roast potatoes and roasted carrots instead of rice.
This is absolutely delicious! I omitted the turmeric because I didn’t have any but otherwise followed the recipe. After tasting it, I sent the recipe to everyone I know who cooks. This will be a new go-to for us!
Fabulous! I found adding some lemon juice at the end really enhanced the flavours. Thanks for another brilliant recipe Nagi!!
Perfect! Thank you. 2024 is my year for reducing our carbon footprint, eating a more plant-based diet and reducing our meat intake overall (not that we eat huge amounts but it is difficult to not be drawn to all the amazing meat based recipes on this website). We used red split lentils and served with fresh garlic naan (RTE recipe), rice and yoghurt. Filling, flavourful and fabulously simple to pull together. Do try it!!
Made it yesterday evening, it was super delicious! My kids also loved it! 🙂
Soooo good!! Doubled the recipe to freeze leftovers and added a little extra cayenne 🙂
This is such a tasty no meat meal and some leftovers to freeze is a bonus for nights when you don’t feel like cooking.
This curry is amazing!! Don’t skimp on the fresh coriander and do yourself a favour and serve it with Nagi’s flatbread!! Yum!
So delicious. Did add some veg and potato but flavour was famtastic
This is so delicious. I threw in some sad spinach and frozen peas to up the veg. The perfect meal on a dreary day. I served your naan with it. Yum!
This is a big favourite in our home. I usually add mushrooms and whatever suitable left over veg is in the frig. Today it was capsicum, pumpkin and spinach in addition to the mushrooms. It is so quick for such a delicious meal, especially if using tinned lentils. Served with basmati rice and yoghurt. Yum!