Red Lentil Coconut Curry in One Pot
Red lentils need no soaking and soften in about 20 minutes, which is why this pot is on the table in half an hour. One cup of dry lentils yields roughly two and a half cups cooked.
Red lentils are split and hulled, so they break down entirely as they cook and thicken the pot on their own. Brown or green lentils hold their shape and would give you a stew rather than a curry. That distinction matters if you are substituting.
Bloom the Spices in Oil First
Ground spices are fat soluble, so frying them in oil for 60 seconds releases far more aroma than stirring them into liquid. Warm the oil, add the curry powder, cumin, and turmeric, and stir constantly until the mixture smells toasted. It should never smoke; if it does, the pan is too hot.
This is the single step that separates a flat lentil soup from a curry that tastes developed. Compare it with simply adding spices to simmering liquid, where they hydrate but never really open up. Sixty seconds buys a noticeable difference.
Coconut Milk Goes In Late
Full fat coconut milk can separate if it boils hard for a long time. Simmer the lentils in stock until they are nearly tender, then add the coconut milk and hold it at a gentle simmer for the last 8 minutes. The texture stays smooth and the flavor stays sweet rather than scorched.
The Acid Fix at the End
A pot of lentils and coconut milk tastes rich but flat until something sharp cuts through it. Two tablespoons of lime juice stirred in off the heat wakes the whole thing up. Salt alone will not do it, which is why so many home versions taste heavy.
Ingredients
- 1 cup red lentils, rinsed until the water runs clear
- 1 tbsp coconut or neutral oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1 14 oz can diced tomatoes
- 4 cups vegetable stock
- 1 14 oz can full fat coconut milk
- 4 cups baby spinach
- 2 tbsp lime juice
- 1 tsp kosher salt
Steps
Rinse the lentils until clear
Put the lentils in a fine sieve and rinse under cold water until it runs clear. This removes surface starch and any dust from processing.
Soften the onion properly
Warm the oil in a large pot over medium heat and cook the onion for 6 to 7 minutes until soft and translucent. Add the garlic and ginger and cook 1 more minute. Rushing this leaves a raw onion edge in the finished dish.
Bloom the spices for 60 seconds
Add the curry powder, cumin, turmeric, and cayenne and stir constantly for about 1 minute until fragrant. Do not let them scorch; lower the heat if they start to smoke.
Simmer the lentils 18 minutes
Add the lentils, tomatoes, stock, and salt. Bring to a simmer, then lower the heat and cook uncovered 18 to 20 minutes, stirring occasionally, until the lentils have mostly collapsed.
Add coconut milk and spinach
Stir in the coconut milk and hold at a gentle simmer for 6 minutes. Add the spinach in handfuls and stir until it wilts, about 1 minute.
Finish with lime off the heat
Take the pot off the burner and stir in the lime juice. Taste and adjust the salt. Serve over rice or with flatbread.
Adjusting Heat and Thickness
- The curry thickens considerably as it cools. Thin leftovers with stock or water when reheating rather than adding more at the start.
- For a milder pot, halve the cayenne and use a mild curry powder. For more heat, add a sliced fresh chili with the onion.
- Sweet potato works well here: add 2 cups of 1/2 inch dice with the lentils and add 5 minutes to the simmer.
Nutrition per serving
| Calories | 385 kcal |
| Protein | 16 g |
| Carbohydrates | 45 g |
| Fat | 17 g |
| Sodium | 680 mg |
