This recipe is super simple and flavorful—a total weeknight winner. It's the kind of dish that makes you feel warm and cozy inside, perfect for a chilly evening or a comforting lunch. Plus, it’s healthy, packed with protein, and so darn versatile! I often double the batch and have leftovers for lunch throughout the week. So easy to just heat up and go!
I love using red lentils in this recipe because they cook quickly and create a lovely, creamy texture. They absorb the curry flavor beautifully, which is just what we want. The coconut milk adds richness and a touch of sweetness that perfectly balances the savory spices. Trust me, this is a flavor combination you need to try! I remember the first time I made it – my friend was over, and we almost fought over the last spoonful!
Required Equipments
- Large pot
- Measuring cups and spoons
- Rice cooker (optional)
- Wooden spoon
- Blender (optional)
Curried-Lentil-and-Coconut-Rice
This Curried Lentil and Coconut Rice recipe is a simple, flavorful, and satisfying vegetarian meal that's perfect for a weeknight dinner or a healthy lunch.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, rinse the lentils really well under cold water. This helps remove any excess starch and prevents clumping—trust me, you don't want lumpy lentils!
- Next, grab your large pot and add the lentils, coconut milk, vegetable broth (or water), curry powder, and salt. Give it a good stir to make sure everything's nicely combined and the spices are distributed evenly.
- Bring this mixture to a boil, then reduce the heat to low and simmer, partially covered, for about 20-25 minutes, or until the lentils are tender and have mostly absorbed the liquid. Stir occasionally to prevent sticking. The lentils should be easily mashed with a spoon. If it seems too dry, add a little more water, a tablespoon at a time.
- While the lentils are simmering, it's time to tackle the rice. If you're using a rice cooker, follow the manufacturer's instructions. If not, bring 1 cup of water to a boil in a saucepan. Add the rice, reduce heat, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
- Once both the lentils and rice are cooked, fluff the rice with a fork. If you want a smoother lentil dish, you can easily mash some of the lentils with a potato masher or even just a fork, for a creamier texture.
- To serve, spoon the curried lentils over a bed of fluffy coconut rice. A little extra sprinkle of curry powder never hurts. Garnish with chopped cilantro, a dollop of plain yogurt (optional), or a squeeze of lime juice, if you like. Nom nom!
- Enjoy your delicious and satisfying meal! Remember, feel free to adjust the spices to your liking. If you prefer a milder curry, use less curry powder. And if you’re feeling adventurous, add some chopped vegetables, such as bell peppers or spinach, during the last few minutes of cooking the lentils. Experiment and have fun with it!
📝 Notes
- For a spicier curry, add a pinch of cayenne pepper or some chopped chili peppers.
- Feel free to add other vegetables, such as diced carrots, potatoes, or spinach, to the lentils while they're simmering.
- If you don’t have coconut milk, you can substitute with an equal amount of heavy cream. However, you will alter the flavor and calorie content.
🍎 Nutrition
Calories: 350 kcal
Protein: 20g
Fat: 10g
Carbohydrates: 60g
Fiber: 10g
Calcium: 50mg
