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:
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.
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!
Garlic and ginger – while fresh is ideal (followed by jarred), powder is a sufficient substitute;
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. 😩)
Every recipe I have tried is excellent. Good enough that I am willing to try things I think I might not like.
Now THAT is the best compliment I have had today!!! 😄 N x
Hi I tried this on a whim because I wanted to try a lentil recipe and had never even had lentil curry before but I am a fan of Indian food. This recipe was so easy and so flavorful! I shared it with my friends and they made it right off the back as well. Very good instructions and great meal prep for last week’s dinner. Thank you so much!
I am so glad you enjoyed it Ben! N x
I made this tonight using tinned lentils. Whilst the flavour was good it was very soupy. Should I have reduced the water because I used tinned lentils?
Yes I made this recipe tonight with 2 tins of drained lentils and while adding the water thought it looked a bit much so only added 2 cups (500ml) – I ended up simmering the meal for 1.5 hours in order to reduce it to a similar consistency as in the video. Followed recipe precisely besides the less water. The outcome is yummy though I’d probably cut back on the Keens curry powder next time and obviously it wasn’t the quick mid-week meal I expected
Hi Robyn…did you drain them first? N x
Yes I did drain the lentils but I used the full 3 cups of water. Wondered if I should have used less.
I had the same issue using dried red lentils. Have made this twice and same issue both times. It tastes amazing but needs an hour for the water to simmer away
I made this last night. It was so easy because I bought diced canned tomatoes and prechopped onion. It was absolutely delicious. I have enough for about 6 meals. And how often is a meal absolutely delicious AND healthy, and full of fiber?
Made this on a whim after stumbling across this recipe. Absolute winner! Great recipe to freeze too. More flavourful and thicker than another recipe I was following. Easy to add extra veggies. Added a drizzle of dark soy to the bowl for extra flavour. 100/100 will make again.
So happy you liked it…great on a rainy day like we are having here right now! N x
Hi Nagi,
I’m going to prépare this tonight and I have chicken breast in the fridge. I was wondering if I could add that to this recipe. Thank you!
I cook often. I think it would work if you added the raw cubed chicken when you add the spices. Cook slightly longer but make sure you do not burn the spices max 3 minutes
Made the lentil dish and turned out very well and relish! Friends licked their fingers up.
VERY NICE COOKED IT AND THE WIFE LOVED IT SO GOOD AS I HAD ALL THE INGREDIENTS IN THE KITCHEN SO IT WAS EASY NO SHOPPING OR HUNTING FOR STUFF
THANKS, BOB
Made this last night and added mushrooms, beans, capsicum and baby spinach. So good, served with natural yoghurt and mango chutney, over cauliflower rice. I did cut back on cayenne pepper, as we don’t like it too hot.
The night before made your slow roasted lamb shoulder, and the apple cake. Hoped for left overs, but none left! Thanks for so many fantastic recipes.
I have to say that I’m normally a curry snob-2 spices???
Normally I wouldn’t give this is a try!
However, since lockdown have been cooking a new recipe off your site almost every day and we have never eaten so well.
You’ve got such a knack for making things taste good!!!
And this lentil daal is no exception-it’s sooooo goooooood!!!!!
Thank you for experimenting and working out this easier version for us.
Keep up ur good work, we are very grateful xxxxx
Hi Nagi, I just made this for dinner tonight. It was so good and super easy! Even my meat-loving hubby enjoyed it! I’ve never truly mastered making lentil recipes like my mum does, but I can say this made me feel like a very competent cook! So thank you so much for sharing and making my meals so much more delicious! xx
This was absolutely delicious! I didn’t have coriander or yogurt,,but I substituted with cumin and sour cream.
Sounds perfect Ayisha!! N x
Wondering what additional vegetables you recommend would go well with this?
Made this for dinner tonight and the whole family loved it – including our 6 and 8 year old. We had it with brown rice and broccoli, peas and sweetcorn on the side.
I made this for dinner tonight. Loved it! I am so happy I doubled the recipe so I can share with coworkers tomorrow. Will make this again. Thank you!!!
Just wondering if you if you could use chickpeas for this recipe
Hi Noelene, try this one: https://promotown.info/easy-chickpea-potato-curry-chana-aloo-curry/%3C/a%3E N x
Thankyou. You are amazing 🤩
So easy and delicious! We didn’t have ginger so used some allspice and cumin – still delicious!
This recipe was a hit around my dinner table. I can’t wait to try some more of your recipes out.
Hi Nagi! Can this recipe be made using chopped pumpkin? If so, do the proportions of spices etc change? Thanks!
Hi Elodie I often add extra veg into this – chopped pumpkin would work fine! I would cut it into about 1cm cubes and toss it through at about 15 minutes into the simmer so it cooks for 15 with the lid on and then a further 10 minutes with the lid off. N x
Love this site. A number of the recipes have now become regulars in our meal rotation, including this one.
Have made this many times and love it! The advice on sticking to full fat coconut milk is not be ignored.
I’m so glad you love it Donna, that’s great to hear!!! N x
Navi is the lentil curry 414 cal per serve or for the whole lentil curry.
Hi Sue, all my recipes are calculated with nutrition per serve. N x