This Coconut Lentil Curry with Basmati Rice is a comforting and aromatic dish that brings the flavors of Indian cuisine to your table. The combination of red lentils simmered in creamy coconut milk, fragrant spices, and the light, fluffy basmati rice creates a satisfying meal that is both nourishing and delicious. Perfect for weeknight dinners or meal prep, this recipe is easy to make and packed with flavor!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- For the Rice:
- 1 cup basmati rice
- 1 cup water (for cooking rice)
- For the Curry:
- 1+1 cups water (1 cup for lentils and 1 cup for the curry)
- 1 onion, finely chopped
- 2 long green chili peppers, finely chopped
- 2 pieces garlic, minced
- 2 tomatoes, diced
- 1 cup red lentils, rinsed and drained
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 4 cardamom pods
- 2 tbsp olive oil
- 1/2 tsp turmeric
- 2 tsp garam masala
- 1/2 tsp salt (adjust to taste)
- 1 tsp sweet paprika
- 400 ml coconut milk
- A few sprigs of cilantro for garnish
Directions
- Cook the Basmati Rice:
- Rinse and drain the basmati rice 2-3 times under cold water. Add it to a small saucepan with 1 cup of water.
- Heat over medium-high until the water begins to bubble, then stir and reduce the heat to medium-low. Cover and cook for 15 minutes until the rice is tender.
- Prepare the Vegetables:
- While the rice cooks, finely chop the onion, green chili peppers, and garlic. Dice the tomatoes and set aside.
- Rinse the Lentils:
- Rinse and drain the red lentils and set them aside.
- Toast the Spices:
- In a sauté pan over medium heat, toast the cumin seeds, coriander seeds, and cardamom pods for about 3 minutes until fragrant. Coarsely crush them using a pestle and mortar.
- Sauté the Aromatics:
- Heat the sauté pan back to medium heat. Add the olive oil followed by the chopped onions. Sauté for 2-3 minutes until soft.
- Add the minced garlic and chopped chili peppers, and sauté for an additional 2 minutes.
- Add Spices and Tomatoes:
- Stir in the toasted spices, turmeric, garam masala, salt, and sweet paprika. Sauté for about 1 minute until fragrant.
- Add the diced tomatoes and continue to sauté for 3-4 minutes until softened.
- Cook the Lentils:
- Add the rinsed red lentils, coconut milk, and 1 cup of water to the pan. Stir well to combine, then bring to a boil.
- Once boiling, reduce the heat to medium, cover, and cook for about 8-10 minutes, stirring occasionally.
- Steam the Rice:
- After 15 minutes of cooking, turn off the heat for the rice and let it steam, covered, for another 10 minutes.
- Plate and Serve:
- Serve the lentil curry over a bed of basmati rice. Garnish with freshly chopped cilantro for added flavor and freshness.
Serving Suggestions
- Enjoy with naan or pita bread for a complete meal.
- Serve with a side of yogurt or raita for a refreshing contrast to the spices.
Cooking Tips
- Adjust the heat level by adding more or fewer chili peppers to suit your taste.
- Feel free to add other vegetables, like spinach or peas, for added nutrition.
Nutritional Benefits
- Rich in Protein: Red lentils are an excellent source of plant-based protein, making this dish filling and nutritious.
- High in Fiber: This curry is high in dietary fiber, promoting digestive health and satiety.
Dietary Information
- Vegan-Friendly: This recipe is naturally vegan, made with plant-based ingredients.
- Gluten-Free: All ingredients are gluten-free, making this dish suitable for those with gluten sensitivities.
Nutritional Facts (per serving)
- Calories: 350
- Protein: 12g
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 8g
- Sugar: 5g
Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw in the refrigerator before reheating.
Why You’ll Love This Recipe
- Comforting and Hearty: The combination of lentils and coconut milk creates a rich and satisfying meal.
- Easy to Make: With straightforward steps and common ingredients, this dish is perfect for both beginner and experienced cooks.
- Flavorful and Aromatic: The blend of spices elevates the dish, providing a burst of flavor in every bite.
Conclusion
This Coconut Lentil Curry with Basmati Rice is a delightful way to enjoy a nourishing and flavorful meal. The creamy coconut milk and aromatic spices make it an instant favorite for family dinners or meal prep. Enjoy this wholesome dish and savor the comforting flavors it brings to your table!
Frequently Asked Questions
- Can I use dried lentils instead of red lentils?
- Yes, but cooking times may vary. Make sure to adjust accordingly.
- Can I add more vegetables to the curry?
- Absolutely! Feel free to add vegetables like spinach, carrots, or bell peppers.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
- Is this recipe spicy?
- The heat level can be adjusted based on the number of chili peppers used. Feel free to omit them for a milder dish.
- What can I serve with this curry?
- It pairs well with naan, pita bread, or a simple salad.
- Can I use canned lentils?
- Yes, if using canned lentils, reduce the cooking time for the lentils in the curry.
- What if I don’t have coconut milk?
- You can substitute with vegetable broth or almond milk, but the flavor will differ.
- Is this recipe suitable for meal prep?
- Yes! It stores well and can be reheated for quick meals throughout the week.
- Can I make this dish in advance?
- Yes, you can prepare the curry a day in advance. The flavors will deepen overnight!
- What is garam masala?
- Garam masala is a spice blend commonly used in Indian cuisine. It typically includes spices like cardamom, cinnamon, and cloves.