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Creamy Lentil Curry

Creamy Lentil Curry

Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Cuisine India
Servings 4
Calories 175 kcal


  • 300g lentil
  • 400g canned tomato sauce or tomato purée
  • 100ml coconut milk
  • 1 medium onion cut into small cubes
  • 1 tablespoon ginger-garlic paste
  • 500ml vegetable stock
  • Water
  • Salt to taste
  • 3-4 tablespoons oil
  • 1 plain yoghurt and coriander leaves for garnish


  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red chilli powder


  • Heat the oil in a pan over medium heat and add the cumin seeds.
  • When starts to crackle add the chopped onion and fry until golden. Add ginger-garlic paste and fry for a few seconds.
  • Add all ground spices and a splash of water. Sauté and add the tomato sauce. Cook until the oil separates.
  • Add lentils and sauté for few seconds. Add the vegetable stock, water, and salt. Mix and cook until the lentils are tender.
  • Add coconut milk and cook for another two minutes.
  • Pour in a small bowl, add plain yoghurt (optional) and sprinkle chopped coriander leaves on top of it. Serve with rice or bread.