Red Lentil & Coconut Curry Recipe

Name: Red Lentil & Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups red lentils; 3 2/3 cups water; 1 inch piece fresh ginger, peeled and chopped; 1 fresh green chile, cored, seeded, and finely chopped; 4 garlic cloves; 1 cup coconut milk; 1/2 teaspoon turmeric; 1/2 teaspoon ground ginger; 1 tablespoon lemon juice; salt; 2 tablespoons butter; 4 teaspoons black mustard seeds (or yellow)

Servings: persons

1 1/2 cups red lentils
3 2/3 cups water
1 inch piece fresh ginger, peeled and chopped
1 fresh green chile, cored, seeded, and finely chopped
4 garlic cloves
1 cup coconut milk
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1 tablespoon lemon juice
salt
2 tablespoons butter
4 teaspoons black mustard seeds (or yellow)

1
Put the lentils into a sacuepan and add the 3 2/3 cups water. Bring it to a boil and simmer for 20 minutes or until tender.
2
Using a mortar and pestle(or food processor), crush the fresh ginger, 2/3 of the chilies, and 2 of the garlic cloves until smooth. Add to the lentils.
3
Add the coconut milk, turmeric, ground ginger, lemon juice, and salt to taste. Cook gently, stirring for 1 minute, then increase the heat and cook for 5 minutes, or until any excess liquid has evaporated. Taste for seasoning.
4
Crush the remaining garlic and set aside. Melt the butter in a skillet and add the mustard seeds. As soon as they begin to pop, remove the skillet from the heat and stir in the crushed garlic and the remaining chopped chili.
5
Transfer the lentil mixture to a warm serving dish and top with the garlic,chili, and mustard seed butter. Serve immediately. Enjoy!

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups red lentils, 3 2/3 cups water, 1 inch piece fresh ginger, peeled and chopped, 1 fresh green chile, cored, seeded, and finely chopped, and more.

Yes, Red Lentil & Coconut Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Lentil & Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions