Name: Coconut Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cans of lentils, 400 grams per can.; 1 can coconut cream, 400 grams.; 1 medium -sized onion, finely diced.; 1 tablespoon minced garlic.; 1 tablespoon minced ginger.; 150 ml water.; 400 grams crushed tinned tomatoes.; 1 red chilli, finely diced.; Small handful of fresh coriander.; 4 tablespoons gluten-free madras paste.; Sea salt and cracked black pepper.; Good splash of oil.

Coconut Lentil Curry

Lentils and coconut make a curry with plenty of body. I give the lentils the cooking time they need and watch the liquid as the curry comes together.

Prep Time

15 mins

Cook Time

30 mins

Serves

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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: Finely dicing one medium-sized onion. Drain your lentils and give them a quick rinse under cold water.

Ingredient swaps

Where the ingredient list gives an alternative, use that option. Other substitutions have not been established for this version, so do not assume they will behave identically.

Why this recipe works

Get the chopped ingredients and measured liquids ready before you start. Keep the addition order in the method so each component gets its intended time in the pan or bowl.

For more help, browse Kitchen Skills and gluten-free label guidance.

Method

InstructionsFinely dicing one medium-sized onion. Drain your lentils and give them a quick rinse under cold water.

Get yourself a medium-sized pan on a low-medium heat and add a good splash of oil.

Pop the oil into the pan, followed by the finely diced onion. Sauté the onion until it becomes translucent and tender.

Add the madras paste, minced garlic, and ginger, and cook for 30 seconds. Pour in the water and allow it to cook for a minute and a half.

Season with a sprinkle of salt and cracked black pepper.

Add the crushed tinned tomatoes and let them cook for a couple of minutes before adding the lentils.

Stir well, then pour in the coconut cream.

Adjust the seasoning with more salt and cracked black pepper if needed. Let the curry simmer for five to six minutes, ensuring the spices are well-cooked and the flavours are balanced.

Serve with rice, and top with fresh coriander and finely sliced red cayenne chilli for an extra kick.