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Craving a quick, flavorful meal? This Speedy Lentil & Coconut Curry is your answer! Packed with protein-rich lentils, creamy coconut milk, and aromatic spices, it’s a wholesome dish that comes together in minutes. Perfect for busy weeknights or lazy weekends, this curry is as nourishing as it is delicious.
I first discovered this recipe during a hectic workweek when I needed something fast yet satisfying. The blend of tikka masala paste and coconut milk creates a rich, fragrant sauce that pairs beautifully with tender lentils and peas. It’s become a staple in my kitchen, and I’m excited to share it with you!
Ready to whip up this Speedy Lentil & Coconut Curry? Let’s get cooking!
What to Expect
- Time: 20 minutes
- Difficulty: Easy
Before You Begin
Prep your ingredients ahead of time for a smooth cooking process. Roughly chop the onion, garlic, chili, carrot, and ginger before blending them into a paste. This ensures even cooking and maximum flavor infusion.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| 1 onion, roughly chopped | 1 |
| 2 garlic cloves, roughly chopped | 2 |
| 1 red or green chili, roughly chopped (remove seeds for less heat) | 1 |
| 1 carrot, roughly chopped | 1 |
| 10g piece of fresh ginger, peeled and chopped | 10g |
| 1 tsp vegetable oil | 1 tsp |
| 1 ½ tbsp tikka masala curry paste | 1 ½ tbsp |
| 1 (400g) can cooked green lentils, drained | 1 can |
| 220ml light coconut milk | 220ml |
| 200g frozen peas | 200g |
| Fresh coriander, chopped (to garnish) | To taste |
| Cooked brown rice, to serve | To serve |
| 4 tbsp light coconut yogurt or natural yogurt, to serve | 4 tbsp |
Step-by-Step Guide
- Make the Curry Base: Put the onion, garlic, chili, carrot, and ginger into a food processor. Blitz until it forms a smooth paste.
- Cook the Paste: Heat the oil in a medium saucepan over medium heat. Add the vegetable paste and cook for 4–5 minutes until it is fragrant and beginning to soften.
- Add Spices & Lentils: Stir in the tikka masala curry paste and cook for 1 minute more. Add the drained lentils and stir to coat them in the mixture.
- Simmer: Pour in the coconut milk and 50–75ml of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 minutes until the sauce has thickened and is creamy.
- Finish & Serve: Stir in the frozen peas and cook for the final few minutes until they are hot. Season well with salt and pepper. Stir in most of the fresh coriander. Serve over brown rice, topped with a dollop of yogurt and the remaining coriander.
Pointers for Perfection & How to Store
For extra depth of flavor, toast the tikka masala paste in the oil for a few seconds before adding the vegetable paste. This enhances the spices and gives the curry a richer taste. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
Looking for another quick and delicious recipe? Try this Gluten Free Irish Vegetarian Stew!
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Speedy Lentil & Coconut Curry
- Total Time: 20
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Speedy Lentil Coconut Curry is the ultimate 20-minute dinner hack. By blitzing the aromatic vegetables into a paste first and using canned lentils, you achieve a rich, deep flavor profile in a fraction of the time. It’s creamy, vibrant, packed with plant-based protein, and naturally gluten-free.
Ingredients
— The Veggie Paste Base —
1 medium onion, roughly chopped
1 large carrot, roughly chopped (adds sweetness)
2 cloves garlic, peeled
1 inch piece fresh ginger, peeled
1 fresh red chili (optional, for heat)
— The Curry —
1 tablespoon coconut oil (or vegetable oil)
2 tablespoons gluten-free Tikka Masala or Red Curry paste (Check labels! Patak’s or Thai Kitchen often have GF options)
1 can (14 oz / 400g) green or brown lentils, drained and rinsed
1 can (13.5 oz / 400ml) coconut milk (light or full fat)
½ cup frozen peas
½ cup vegetable broth (or water), if needed
— To Serve —
Fresh cilantro, chopped
Gluten-free basmati rice or quinoa
Lime wedges
Instructions
1. Blitz the Base: Place the onion, carrot, garlic, ginger, and chili into a food processor or blender. Pulse until it forms a coarse paste. (This ‘curry base’ is the secret to fast flavor).
2. Fry the Paste: Heat the coconut oil in a large saucepan over medium heat. Add the vegetable paste and cook for 4–5 minutes, stirring frequently, until the moisture evaporates and it smells fragrant.
3. Bloom Spices: Add the gluten-free curry paste to the pan. Cook for 1 minute, stirring constantly, to release the aromatics.
4. Simmer: Stir in the drained lentils and pour in the coconut milk. (Add a splash of broth if you prefer a thinner sauce). Bring to a boil, then reduce heat and simmer gently for 10 minutes to allow flavors to meld.
5. Add Greens: Stir in the frozen peas and cook for another 2–3 minutes until they are bright green and tender.
6. Finish: Taste and adjust seasoning with salt or a squeeze of lime juice if it needs brightness.
7. Serve: Ladle over fluffy basmati rice and garnish generously with fresh cilantro.
Notes
Lentil Choice: Canned lentils are the key to the ‘speedy’ aspect. If using dried lentils, you must boil them separately for 20-30 minutes before adding to the curry.
Gluten-Free Safety: Curry pastes can sometimes contain wheat flour as a thickener. Always verify your jar is labeled Gluten-Free. ‘Patak’s’ and ‘Thai Kitchen’ are reliable brands.
Vegetable Variations: This is a great ‘clean out the fridge’ meal. Feel free to blitz a stalk of celery or a bell pepper into the base paste.
Meal Prep: This curry tastes even better the next day as the spices deepen. Store in the fridge for up to 4 days.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 9
- Protein: 12
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use dried lentils instead of canned?
- Yes, but you’ll need to cook them first. Use 1 cup dried lentils, simmered in 2 cups water until tender (about 20 minutes), then drain before adding to the curry.
- Is this curry freezer-friendly?
- Absolutely! Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Can I substitute the coconut milk?
For a lighter option, use almond milk, but the creaminess will be reduced. Full-fat coconut milk works best for richness.
Dig In & Enjoy!
This Speedy Lentil & Coconut Curry is a game-changer for busy cooks. It’s quick, nutritious, and bursting with flavor. Whether you’re meal prepping or cooking on the fly, this dish is sure to become a favorite. For more delicious ideas, follow me on Pinterest.