Lentil Curry - mega flavour lentil recipe!
Ingredients
- 50 gbutter)
, unsalted (sub 2 tbsp neutral oil
- 4garlic cloves)
, finely minced (note 1
- 1 ½ tbspginger)
, finely minced (note 1
- 1onion)
, finely chopped (white, yellow, brown
- 2 tbspcurry powder)
, mild or spicy (your choice!
- ½ tsptumeric powder
- ½ tspcayenne pepper
, optional
- 1 ¼ tspsalt
- ½ tspblack pepper
- 1 cdried lentils)
, green or brown (or any other dried lentils or split peas, note 3
- 400 ml14 oz coconut milk
, full fat
- 400 g14 oz canned tomato
, crushed or diced
- 3 cwater
- ½ ccoriander/cilantro
, finely chopped
- yogurt
, optional
- basmati rice)
(or other rice
Directions
- 1
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.
- 2
Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
- 3
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.
- 4
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}
- 5
Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
- 6
Coriander: Stir through half the coriander, then taste and add more salt if needed.
- 7
Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).
Lentil Curry - mega flavour lentil recipe!
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About this Recipe
Craving a deeply flavorful, comforting curry without a laundry list of ingredients? This Lentil Curry is an absolute eye-opener, delivering incredible creamy coconut richness and an intoxicating curry flavor with surprising simplicity.
Why This Recipe Works
What sets this lentil recipe apart is its ingenious streamlined approach. It masterfully achieves the complex, warming essence of traditional Indian Dahl using just two primary spices—curry powder and turmeric. This focus simplifies the cooking process dramatically while still building layers of authentic taste, making it wonderfully economical and accessible for any home cook.
What to Expect
Prepare for a hearty, velvety lentil curry that's rich with the luxurious texture of full-fat coconut milk and the robust foundation of crushed tomatoes. Each spoonful offers a harmonious blend of aromatic ginger and garlic, deepened by the earthy lentils. You'll experience a deeply satisfying, warming dish that's both substantial and bursting with a vibrant, creamy curry profile that feels far more intricate than its preparation suggests.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences. You can easily swap green or brown lentils for any other dried lentils or split peas you have on hand. Adjust the heat by choosing either mild or spicy curry powder, and for an extra kick, a touch of cayenne pepper is an optional addition. For a dairy-free option, simply substitute the unsalted butter with neutral oil.
Serving & Context
This "mega flavour" lentil curry is a perfect weeknight main, offering a wholesome and satisfying meal. Serve it generously alongside fluffy basmati rice, and consider a dollop of yogurt for a creamy, cooling contrast.