Dinner · Indian
Sri Lankan coconut lentil curry
Red lentils simmered with coconut milk, curry leaves, and mustard seed.
- Serves
- 3
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 3 servings- 200 g red lentils, uncooked
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1/2 tsp turmeric, ground
- 400 ml canned coconut milk
- 300 ml vegetable broth
- 270 g basmati rice, cooked
Method
Heat the oil in a large pot over medium heat and toast the mustard seeds for 30 seconds until they pop.
Add the onion and cook for 6 minutes until softened.
Add the garlic, ginger, curry powder, and turmeric, and cook for 1 minute until fragrant.
Stir in the lentils, coconut milk, and vegetable broth, and bring to a simmer.
Cover and simmer for 18 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
Serve over basmati rice.