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close up on lentil curry with white rice in a white bowl.
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4.86 stars (7 ratings)

Lentil Curry

Lentil Curry is what comfort food dreams are made of! It’s a hearty one-pot meal that’s filled with protein-packed lentils, warm spices, and coconut milk. Instant Pot instructions included.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian-inspired
Servings: 6 servings
Calories: 314kcal
Author: Nora Taylor

Ingredients

  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper, or more to taste
  • 1 teaspoon salt, or more to taste
  • 3 cups water
  • 1 cup dried brown lentils black, green or red work too
  • 28 ounces crushed tomatoes
  • 13.5 ounce can full fat coconut milk or light coconut milk
  • 2 tablespoons fresh lemon juice
  • 1/2 cup cilantro, chopped

Instructions

  • Heat the olive oil in a large deep skillet over medium heat. Add the garlic and ginger and cook for 1-2 minutes, until fragrant.
  • Add the turmeric, cumin, coriander, cayenne pepper and salt and cook for 30-60 seconds, stirring constantly so it doesn't burn. Add a few tablespoons of water if needed.
  • Pour in the water, scraping any bits stuck to the pan. Add the lentils and crushed tomatoes and mix well.
  • Bring to a boil, then lower heat to a simmer, cover and cook for 30-40 minutes (if using red lentils, it will only take 25-30 minutes), until the lentils are soft and cooked. Stir occasionally.
  • Once the lentils are cooked, stir in the coconut milk and lemon juice. Taste; add more salt as desired. Remove from heat and stir in the cilantro.
  • Serve with rice, naan and garnish with more fresh cilantro, if desired.

Notes

  1. Easy tip -Use jarred chopped garlic and a tube of ginger if you want to make it easier and quick, but fresh will taste best. I use this grater for ginger and a garlic press.
  2. Smooth curry - For a more pureed lentil curry, use an immersion blender and blend a little in the pan.
  3. Freezer friendly - This is a great freezer recipe, cool in freezer friendly containers and freeze. When ready to serve, thaw overnight and heat on the stovetop or microwave until heated through.
  4. Instant Pot - To make in an Instant Pot, first sauté the garlic and ginger using the sauté feature in your Instant Pot, then add the spices and salt and stir, adding a few tablespoons of water to deglaze the pan. Add the water, lentils, crushed tomatoes and coconut milk, stir well, scraping any bits stuck to the pot on the bottom. Secure the lid, and cook at high pressure for 15 minutes. Let the pressure come down for 10 minutes, then release and stir in the lemon juice. Add the cilantro and more salt as desired.

Nutrition

Serving: 1of 6 servings | Calories: 314kcal | Carbohydrates: 33g | Protein: 12g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 581mg | Potassium: 894mg | Fiber: 13g | Sugar: 7g | Vitamin A: 392IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 7mg