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. 😩)
Fantastic recipe! Can’t believe it has so much flavour with just curry powder and tumeric!! Really easy to make! Thank you Nagi for your recipes that have been truly tested in the kitchen for best flavour 😊
Made this today to go with the Oven baked Tandoori Chicken as a side – very nice.
My 7 year old said this was “deeeelicious”. Keeper for sure!
Could this be made into a double batch and put in the freezer?
I’ve made this a couple of times now. Exceptional taste and really easy to make. Thanks heaps Nagi – your awesome.
Thank you! This was so good!
Wow! I’ve made this twice and love, love it. Even better the next day. Also freezes well- two things that help on a busy day.
Another triumph! This was fantastic, Nagi. Quick, easy and delicious….. made it to accompany leftover vindaloo (your fantastic recipe) and between testing and the actual meal I scoffed the entire pot in one sitting. Thank you.
Very good recipe! I wanted to use some red lentils I had in the cupboard for the longest time – once again i found a great reicpe to suit my needs on your site. I added a turnip and a sweet potato to the soup, just to get my kids to eat more vegetables, and it tasted great, Truly wonderful flavour. And what a great feeling it is to know that everything that went into that soup is good and healthy! Thank you!
So good! Thanks Nagi!
The last time I cooked red lentils they stay red and did not turn into the brown that is normal, why would this be?
I will of course try this recipe, maybe the spices used plays a role ?
Oh my goodness so so so good! My husband who says he doesn’t really like curries, LOVED this recipe and even said it is in his top 5 meals I’ve made him 🥹. This is so delicious! Thank you for your lovely recipes Nagi. Your website is a favourite of mine. Thank you for the great videos you create also for us, they help me a lot.
I made this tonight and it was ABSOLUTELY DELICIOUS! Another of your recipes that I’ll be making again Nagi
Wow! Did this deliver on the flavour promise! Great recipe. Made with two tins of lentils to speed the cooking process and a little less water
Navi’s recipes are the best thing ever. I used this recipe as a base only – instead of just onion I chucked in a bag of chopped leek, carrot, celery and onion. Didn’t have fresh ginger so chucked in a bit of ground ginger.
Only had a 270 ml can of coconut milk so made up the other 130 ml of liquid with veg stock and this was still unbelievably good! Nagi I love that your recipes make it look like I can really cook!
Can this recipe cooked them frozen? By the way, the flavors are amazingly tasty!
One of my Nagi favourites, it’s cheap and so easy! I only do 2 cups of water so it’s a little thicker.
This recipe is really good. The only mods i made were a bit more curry powder and added some chicken boulion (basicly making chicken broth). It was good with water but chicken stock kicks it up a notch.
I’ve had mixed results with dal recipes, but this turned out great! I even added a little more curry.
Do you know the volume per serving? I’d like to document if it’s a cup, or a number of ounces so I can track nutrition more precisely.
this is the second time I’ve cooked this .
you make things very easy & tasty .
Cheers Nagi
I hope you do well out of your book but really you have made it a public service beautiful