Lentil Curry with Coconut Milk
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This comforting Northern Indian dish stays creamy but cuts the dairy by using to coconut milk.
Ingredients
- 2 cups (480 ml) of French green lentils, rinsed
- 1 large onion, chopped into large pieces
- 1 inch piece of ginger, peeled and chopped into large pieces
- All or part of a chili pepper. I used a green Thai bird's eye pepper.
- 1 clove of garlic
- 1 lime, zest half of it and reserve the zest
- 1 tbsp (15 ml) of mild Patak's Original Curry Paste (see notes)
- 2 tbsp (30 ml) of tomato paste
- 1 tsp of ground cumin
- Coconut oil or neutral tasting oil for cooking
- 1 can of full fat coconut milk. I like Thai Kitchen brand.
- Sea salt or kosher salt
- Serving Suggestions: lime wedges, naan, roti, chapati, rice, quinoa, fresh cilantro, fresh mint, chutney, diced chili pepper, diced scallions
Instructions
- Place the rinsed lentils in a large pot with enough water to cover about an inch above the lentils. Turn up the heat and bring to a boil. Turn down the heat to low. Cover the pot and cook the lentils until they’re soft and all the water has been absorbed. Some lentils are drier and older than others and may need more water to soften. So, taste them and add a little more water if necessary. I like my lentils in tact, but cooked well.
- Meanwhile, put the onion, ginger, chili and garlic in a food processor. Process until it forms a paste. Heat some coconut oil in a small nonstick skillet and cook the onion-chili-garlic paste, with a pinch of salt, until some of the paste turns golden brown. Add one tbsp of Patak’s Curry Paste and cook until fragrant. Stir in one tsp of ground cumin and cook about one more minute to release its flavor, stirring the entire time to prevent the spices from burning.
- Stir the cooked curry-onion-chili-garlic spice paste into the pot with the cooked lentils. Add the coconut milk, tomato paste and lime zest. Adjust the salt. Simmer, covered, on low for about 10-15 minutes, stirring occasionally. Serve with a few squirts of fresh lime juice and any other of the above suggestions. Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380
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Frequently Asked Questions
What is Patak’s Curry Paste and can I substitute it?
Patak’s is a widely available brand of pre-made Indian curry paste; this recipe uses 1 tablespoon of the mild original variety. If you can’t find it, use any mild curry paste of your choice, or combine ½ teaspoon each of coriander, turmeric, and garam masala as a rough alternative.
How do I control the heat level from the chili?
The recipe says to use “all or part” of a chili pepper — the author used a green Thai bird’s eye pepper, which is quite hot. For a milder curry, use only half the pepper or choose a less fiery variety; for maximum heat, keep the full pepper including seeds when blending it into the onion paste.
Why does this recipe use lime zest rather than juice throughout cooking?
The zest of half a lime is stirred into the curry with the coconut milk and simmered for 10–15 minutes, infusing a steady citrus note without the acidity of juice. Fresh lime juice is added at the table when serving, keeping the brightness vivid rather than cooking it away. 
