A bowl of lentils need not become soup. Nagi Maehashi’s coconut lentil curry for RecipeTin Eats gives them a thicker setting: tomato and coconut milk form a sauce, while garlic, ginger and onion supply its aromatic base. Curry powder and turmeric keep the spice cupboard requirements manageable.
For a relaxed lunch, the most useful accompaniment is also the simplest. Rice provides a quiet counterpoint and gives the sauce somewhere to go. Chopped cilantro brings freshness at the table; the original recipe also lists yogurt as an optional addition.
The recipe’s notes matter if you change the lentils. Different varieties behave differently, so use Maehashi’s guidance rather than assuming every bag will produce the same texture on the same schedule. Her instructions also explain the early cooking of the aromatics, before the liquid goes in.
Recipe creator: Nagi Maehashi, RecipeTin Eats — full lentil curry recipe. For a different use of legumes, see our chana masala feature.