Shop the Seasonal Edit
THISTLE & THYME
Red lentil and coconut curry in a pot

Recipes  /  Vegan

Red lentil & coconut curry

A one-pot dal-style curry finished with tempered spices.

TOTAL TIME

30 min

SERVES

4

DIFFICULTY

Easy

What you’ll need

  • 300 g red lentils, rinsed
  • 400 ml coconut milk
  • 800 ml vegetable stock
  • 2 tbsp curry powder
  • 3 garlic cloves and 1 tbsp ginger
  • 2 tsp black mustard seeds
  • Curry leaves, oil and salt

Method

  1. Soften garlic, ginger and curry powder in oil.
  2. Add lentils, coconut milk and stock.
  3. Simmer 20 minutes until completely broken down.
  4. Temper mustard seeds and curry leaves in hot oil.
  5. Pour the sizzling spices over and serve.

Cook’s tip

Cook past the point of politeness — lentils should fully collapse.

Portrait of Diana Rossiter

Diana Rossiter

Cookbook Author at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

More recipes to try

Pasta with lemon, herbs and tomatoes Light Cuisine

Lemon butter pasta al limone

 Charred salmon fillet with greens and grains Fish

Charred salmon & greens bowl

 Creamy rice pudding in a bowl with stewed fruit Winter Classics

Spiced winter rice pudding
All recipes Gift the dish