Quick Weeknight Lentil Curry with Coconut Rice

Warm, Spiced Comfort in 30 Minutes

Creamy, earthy, and laced with warming spices, this Quick Weeknight Lentil Curry with Coconut Rice delivers big comfort with minimal effort. The velvety texture of red lentils melts into a tomato-coconut base, infused with ginger, garlic, and curry powder. Paired with fluffy, fragrant coconut rice, it’s a meal that tastes slow-cooked—but comes together in just 30 minutes.

This dish is perfect for those chasing quick veggie meals for weeknights that don’t sacrifice depth or nourishment. Simple enough for a Tuesday, cozy enough for a rainy Friday, and satisfying for vegans and omnivores alike.

From Pantry Raid to Family Favorite

This recipe was born from a classic moment: midweek, low energy, and staring blankly at a pantry full of lentils and canned tomatoes. It was a chilly Wednesday evening, and I needed something comforting, quick, and nourishing. Out came the red lentils, a can of coconut milk, leftover ginger, and a heap of spices I’d nearly forgotten about.

What followed was a revelation—an easy lentil curry recipe that’s rich, creamy, and deeply flavorful without simmering for hours. I paired it with jasmine rice cooked in coconut milk, and suddenly my humble pantry dinner felt like a warm hug.

Now, this is a go-to healthy plant-based dinner for my family. My daughter calls it “the cozy bowl,” and I love how customizable it is. Toss in spinach, swap rice for quinoa, or go spicy with chili oil—there’s no wrong way to enjoy it. It reminds me that the best meals often come from cooking with what you have and seasoning with confidence.

Why You’ll Love This Recipe

• 🕒 Fast & Fuss-Free: 30-minute cook time, one pot for curry, one for rice

• 🌱 Wholesome & Hearty: Rich in protein, fiber, and iron from red lentils

• 🥥 Creamy Coconut Rice: Fragrant, silky, and a perfect match for spiced curry

• 🍛 Perfect for Meal Prep: Flavors deepen overnight—ideal for leftovers

• 🔥 Customizable Heat: Adjust spice level for kids or chili lovers

• ❌ No Specialty Ingredients Needed: All pantry staples!

Ingredients List

For the Lentil Curry:

• 1 tbsp (15 ml) coconut oil or olive oil

• 1 small yellow onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

• 1 tbsp curry powder (mild or hot)

• ½ tsp ground turmeric

• 1 tsp ground cumin

• ¼ tsp chili flakes (optional)

• 1 cup (200 g) red lentils, rinsed

• 1 (14 oz / 400 ml) can diced tomatoes

• 1 (14 oz / 400 ml) can full-fat coconut milk

• 2 cups (480 ml) vegetable broth or water

• 1 tsp salt, or to taste

• Juice of ½ lime

For the Coconut Rice:

• 1 cup (190 g) jasmine or basmati rice, rinsed

• 1 cup (240 ml) water

• 1 cup (240 ml) coconut milk

• ½ tsp salt

Optional Garnishes:

• Fresh cilantro, chopped

• Lime wedges

• Toasted coconut flakes

• Chili oil or sliced green chilies

Substitution Suggestions:

• Red lentils → Split yellow lentils or green lentils (adjust cook time by +10 mins)

• Coconut milk → Cashew cream or unsweetened soy milk (thinner texture)

• Rice → Quinoa or cauliflower rice (for low-carb option)

Step-by-Step Instructions

🍛 1. Make the Coconut Rice (10 min active, 20 min total)

1. In a saucepan, combine rinsed rice, water, coconut milk, and salt. Stir once.

2. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.

3. Turn off heat, let rest (covered) for 5 minutes. Fluff with fork before serving.

👨‍🍳 Chef Tip: Rinsing rice removes excess starch for fluffier texture. Use a fine mesh sieve for best results.

🥣 2. Sauté Aromatics (5 min)

1. Heat oil in a deep skillet or Dutch oven over medium heat.

2. Add onion and sauté for 2–3 minutes until softened.

3. Add garlic and ginger; cook 1 more minute until fragrant.

🌶️ 3. Toast Spices (1 min)

1. Stir in curry powder, turmeric, cumin, and chili flakes.

2. Toast for 30 seconds, stirring constantly—this blooms the spices, intensifying their aroma.

📚 Culinary Technique Tip: Blooming spices in fat releases essential oils for a deeper, more layered flavor base.

🥄 4. Add Base Ingredients (15–20 min simmer)

1. Add rinsed lentils, diced tomatoes, coconut milk, and broth.

2. Stir well and bring to a boil.

3. Reduce to a simmer and cover. Cook for 15–20 minutes, or until lentils are soft and creamy.

4. Stir occasionally to prevent sticking.

👁️ Visual Cue: Lentils should break down slightly and the curry should be thick but pourable.

🍋 5. Finish & Serve

1. Season with salt and stir in lime juice for brightness.

2. Spoon over coconut rice and garnish with cilantro, coconut flakes, or chili oil.

Chef’s Tips & Variations

• 🧂 Salt at the End: Lentils absorb salt—season at the end for best balance.

• 🌿 Add Greens: Stir in spinach or kale during the last 5 minutes of cooking.

• 🥵 Go Spicy: Add fresh chili or 1 tsp harissa paste for more heat.

• 🍠 Bulk It Up: Add cubed sweet potatoes or carrots in step 4 for extra texture.

• 🥄 Creamier Texture: Blend 1 cup of the finished curry and stir it back in.

Storage & Reheating

• Fridge: Store in airtight containers for up to 4 days.

• Freezer: Lentil curry freezes well for up to 2 months. Thaw overnight.

• Reheat: Microwave or stovetop with a splash of water or broth to loosen texture.

• Rice Tip: Add a damp paper towel when reheating rice in microwave to retain moisture.

FAQ: Quick Weeknight Lentil Curry

Q1: Can I use green or brown lentils?
Yes, but they’ll require 30–35 minutes to cook and won’t be quite as creamy.

Q2: Is this recipe kid-friendly?
Absolutely—just omit the chili flakes and add extra coconut milk for mildness.

Q3: Can I make this curry oil-free?
Yes, sauté onions in a bit of water or broth instead of oil.

Q4: What’s the best rice for this recipe?
Jasmine or basmati—both cook evenly and pair well with coconut milk.

Q5: How do I avoid mushy rice?
Stick to the 1:1:1 ratio (rice:water:coconut milk), rinse thoroughly, and don’t lift the lid mid-steam.