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.

How to make Coconut Tomato Lentil Curry With Fragrant Basmati Rice

1. Bloom the spices. Rinse the red lentils and drain. Heat olive oil in a large pan on medium heat with minced garlic, grated ginger and turmeric paste, then stir in the curry spice blend and cinnamon stick for 1 minute.
2. Add vegetables and liquid. Add the diced carrots, mooli radish and chayote squash, stirring to coat them with the spices, then pour in the coconut milk and water and bring to a gentle simmer.
3. Cook the lentils. Stir in the red lentils and cook for 15-20 minutes until tender, stirring occasionally, then add salt and the Delhi nihari spice mix, adjusting the seasoning to taste.
4. Cook the rice. 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, then fluff it with a fork and keep warm.
5. Finish and serve. Remove the cinnamon stick from the curry and stir, then plate the rice alongside the lentil curry, drizzle with olive oil if you like and serve warm.

Frequently asked questions

How long does Coconut Tomato Lentil Curry with Fragrant Basmati Rice take to make?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking while the lentils simmer and the rice cooks alongside.

Is Coconut Tomato Lentil Curry with Fragrant Basmati Rice vegetarian?

Yes, it is vegetarian. Red lentils give it body, simmered with coconut milk, tomatoes, mooli, chayote and warm spices.

Can I use a different lentil in this coconut curry?

Swap the red lentils for yellow split moong dal, which cooks in a similar time and breaks down just as creamily. Brown or green lentils stay whole and need longer.

How do I make the lentil curry richer?

Finish it with a spoon of ghee and an extra splash of coconut milk just before serving. Frying the curry spices and cinnamon properly at the start also deepens the flavour.

Does coconut lentil curry keep well as leftovers?

Yes, it keeps covered in the fridge and often tastes better the next day. It thickens as it cools, so loosen it with a little hot water when reheating, and cook the rice fresh if you can.