Coconut Tomato Lentil Curry With Fragrant Basmati Rice Recipe

About this recipe

Coconut Tomato Lentil Curry with Basmati Rice is a flavorful Indian-inspired dinner that combines tender lentils, fresh vegetables, and the richness of coconut milk. The curry is spiced to perfection, creating a warm, comforting dish that pairs beautifully with fragrant basmati rice. With a hearty 17g of protein per serving, this vegetarian meal is both nutritious and satisfying, ideal for a busy weeknight when you crave something easy yet indulgent. The cooking process is straightforward, taking about 35 minutes from start to finish, and fills your kitchen with the enticing aroma of spices. Perfect for dinner, this dish is a crowd-pleaser—simple to prepare yet packed with authentic flavors. Whether you're maintaining healthy eating goals or just seeking a delicious, wholesome meal, this curry is sure to delight your palate.

Ingredients

• - Milkfood Rich Desi Ghee
• 500 G Fresh Vine Tomato 500g
• 1 Kg Tilda Pure Basmati Rice
• NaN Trs Lentils Red (Masoor Dall)
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• NaN Trs Haldi Powder Turmeric
• - Curry Powder Madras Catering Size
• 50G Rajah Whole Cinnamon Bark 50G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 400G Greenfield Himalayan Salt Fine 400G
• - Badshah Thandai Mix Masala

Instructions

1. 1. Rinse the red lentils thoroughly under cold water and set aside to drain.
2. 2. Heat olive oil in a large pan on medium heat and add minced garlic, grated ginger, and the turmeric paste.
3. 3. Stir in the curry spice blend and cinnamon stick, cooking for 1 minute to release the aromas.
4. 4. Add diced carrots, mooli radish, and chayote squash to the pan, stirring to coat with the spices.
5. 5. Pour in the coconut milk and water, then bring the mixture to a gentle simmer.
6. 6. Stir in the red lentils and allow them to cook for 15-20 minutes until tender, stirring occasionally.
7. 7. Add salt and the spice mix for Delhi Nihari, adjusting seasoning to taste.
8. 8. Meanwhile, rinse the basmati rice until the water runs clear and cook it in a separate pot with a 2:1 water-to-rice ratio.
9. 9. Once the rice is cooked, fluff it with a fork and set aside, keeping it warm.
10. 10. Remove the cinnamon stick from the curry and stir to ensure everything is evenly combined.
11. 11. Plate the fragrant basmati rice alongside the lentil curry and garnish with a drizzle of olive oil if desired.
12. 12. Serve the dish warm and enjoy its rich flavors with a comforting aroma.