Coconut lentil curry is the cheapest luxurious dinner in existence: lentils cost pennies, coconut milk makes them taste indulgent, and the whole thing is done in half an hour. The only real decision is which lentil.
Red vs green lentils (choose your texture)
Red lentils
Cook in 20 minutes and collapse into a thick, dal-like sauce. Best for creamy, spoonable curry.
Green or brown lentils
Hold their shape, take closer to 35 minutes, give a heartier, stew-like result.
The honest answer
Red for speed and creaminess. Green for bite. Both love coconut milk equally.
The recipe (30 minutes, serves 4)
Ingredients
- 1 onion; 3 cloves garlic; ginger
- 1 tbsp curry powder; 1 tsp turmeric
- 250g red lentils
- 1 tin coconut milk; 1 tin tomatoes; 500ml stock
- Spinach; lime
Method
- Soften onion; add garlic, ginger, spices.
- Add lentils, coconut milk, tomatoes, stock; simmer 20 to 25 minutes, stirring now and then.
- Finish with spinach and lime.
The 90-second version
When even 30 minutes is fantasy, fiid's Lentil & Sweet Potato Curry is coconut, lentils and sweet potato already simmered and sealed: 90 seconds, no additives, high in protein and fibre. For another way to serve it, try our sweet potato and lentil curry with coconut sticky rice.
FAQ
Do you need to soak lentils for curry?
No. Red, green and brown lentils cook from dry. Only whole pulses like chickpeas need soaking.
Is lentil curry good for you?
Lentils are high in plant protein and fibre, which is why lentil curry fills you up the way takeaway korma doesn't.