Speedy lentil coconut curry

Short Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This speedy lentil coconut curry is exactly the sort of meal that cuddles your soul without demanding your life story. It smells like a restaurant, yet it takes less time than scrolling an entire food feed. Want to feel fancy but still be in your sweatpants Five stars.

If you like coconut vibes and want a different spin try my take on coconut curry soup with dumplings for a cozy twist.

Why This Recipe is Awesome

This curry is stupidly forgiving. You will not need a culinary diploma or a tiny saucepan only used for drama to pull it off. It comes together fast, uses pantry staples, and tastes like you put in effort even when you did not.

• It is creamy, comforting, and works for packed lunches.
• It feeds four without turning your kitchen into a disaster zone.
• It is idiot proof even I did not mess it up and I once tried to toast bread in a waffle iron.

If you ever worried that coconut and lentils sound like an odd couple they are actually the perfect couple. Also if you want more coconut based winners see this note about authentic coconut chicken which shares some similar flavor vibes.

Ingredients You’ll Need

• 1 onion roughly chopped
• 2 garlic cloves roughly chopped
• 1 red or green chilli roughly chopped
• 1 carrot roughly chopped
• 10g piece of ginger peeled and chopped
• 1 tsp vegetable oil
• 1 ½ tbsp tikka masala curry paste
• 400g can cooked green lentils
• 220ml light coconut milk
• 200g frozen peas
• 10g coriander roughly chopped
• 200g cooked brown rice
• 4 tbsp light coconut or natural yogurt to serve

See Told you it was simple. Chop-ish is fine. Measure-ish is fine. The only thing you really need to respect is salt and taste.

Step-by-Step Instructions

1. Put the onion, garlic, chilli, carrot and ginger in a food processor and blitz to a smooth paste.
2. Heat the oil in a medium saucepan over a medium heat and cook the veg paste for 4-5 mins until fragrant and starting to soften.
3. Add the curry paste and cook for 1 min more, then add the lentils and stir to combine.
4. Pour in the coconut milk and 50-75ml water, and bring to the boil. Reduce the heat to a simmer and cook for 10 mins until thickened and creamy.
5. Add the peas in the final 5 mins, and season well.
6. Stir in most of the coriander, then divide the curry between four bowls along with the rice. Sprinkle over the remaining coriander and top with the yogurt to serve.

A couple of practical micro tips while you cook

• Taste as you go Salt loves coconut milk so be brave and season.
• If the curry looks too thick add a splash more water until it behaves.

FAQ Frequently Asked Questions

Q Why can I use cooked green lentils from a can instead of dry ones
A You totally can. Using canned lentils saves time and energy. Drain and rinse them and they slide right into the curry like they belonged there.

Q Can I make this less spicy
A Yep. Use a milder chilli or remove the seeds. Swap tikka masala for a milder paste or use half the amount. Your curry will still taste proud.

Q Is light coconut milk ok
A Absolutely. Light coconut milk keeps the dish creamy without the full coconut heft. If you want ultra rich use full fat coconut milk but expect a heavier hug from the bowl.

Q Can I freeze leftovers
A Sure thing. Cool it fast and freeze in portions. Thaw gently and stir back to life with a splash of water if it thickens too much.

Q How do I make it vegan or dairy free
A Already mostly vegan. Use coconut yogurt to keep things dairy free. Your plant based heart will sing.

Q Can I swap rice for something else
A Yeah swap rice for quinoa or cauliflower rice for a lighter option. The curry likes company.

Q How long does it keep in the fridge
A Up to 3 days if you store it in an airtight box. Reheat until piping hot.

Common Mistakes to Avoid

• Thinking you need special pots to impress. You do not. Use a decent saucepan and stop overcomplicating.
• Skipping the blitz. If you try to chop tiny pieces by hand you will waste time and texture. The food processor is your best friend here.
• Underseasoning. Coconut milk can mute flavors. Season boldly and then taste.
• Overcooking the peas. Add them late so they stay bright and not sad and mushy.
• Trying to multitask into oblivion. This is a quick recipe not a kitchen Olympics event. Focus for 15 minutes and win dinner.

Alternatives & Substitutions

You do not have to be religious about every ingredient. I am casual and so should you.

• Swap brown rice for white rice or quick couscous if you need supper in a flash.
• No tikka masala paste Try a curry powder mixed into a little tomato paste and water. It will still be yummy.
• No coriander Use parsley or skip it. The fresh herb is nice but not mandatory.
• Want protein variety Try adding cooked shredded chicken or cubes of firm tofu. If you try something seafood based this baked cod option pairs well with coconut flavors baked cod coconut lemon cream sauce which I rate highly.

My two cents If you want to dress it up toast some cashews and sprinkle them on top. Classy and crunchy.

Final Thoughts

This dish is the perfect bridge between lazy and gourmet. It proves you can make something that tastes like effort without turning your evening into a culinary bootcamp. Go on treat yourself. You will impress the person who matters most you.

Conclusion

If you want the original inspiration and a little extra guidance check out the official recipe at Speedy lentil coconut curry recipe – BBC Good Food.

Speedy Lentil Coconut Curry

---

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A quick and easy lentil coconut curry that combines creamy coconut milk and pantry staples, perfect for a comforting meal.

---

Ingredients

Scale 1x2x3x

• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 red or green chilli, roughly chopped
• 1 carrot, roughly chopped
• 10g piece of ginger, peeled and chopped
• 1 tsp vegetable oil
• 1 ½ tbsp tikka masala curry paste
• 400g can cooked green lentils
• 220ml light coconut milk
• 200g frozen peas
• 10g coriander, roughly chopped
• 200g cooked brown rice
• 4 tbsp light coconut or natural yogurt, to serve

---

Instructions

1. Put the onion, garlic, chilli, carrot and ginger in a food processor and blitz to a smooth paste.
2. Heat the oil in a medium saucepan over a medium heat and cook the veg paste for 4-5 mins until fragrant and starting to soften.
3. Add the curry paste and cook for 1 min more, then add the lentils and stir to combine.
4. Pour in the coconut milk and 50-75ml water, and bring to the boil. Reduce the heat to a simmer and cook for 10 mins until thickened and creamy.
5. Add the peas in the final 5 mins, and season well.
6. Stir in most of the coriander, then divide the curry between four bowls along with the rice. Sprinkle over the remaining coriander and top with the yogurt to serve.

Notes

Taste as you go, and adjust seasoning as needed. For a milder curry, swap the chilli or adjust the curry paste.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 12g
• Protein: 16g
• Cholesterol: 0mg

Keywords: curry, lentils, coconut, vegan, quick meal