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