This easy lentil curry with canned lentils is the perfect quick and comforting meal when you need dinner on the table fast. Made with simple pantry staples like canned lentils, coconut milk, and warm spices, this recipe comes together in just 20 minutes—no soaking or long simmering required.
Ingredients
- 3 tbsp oil
- 1 red onion
- 4 cloves garlic
- 1- inch piece of ginger
- 1/2 of a 13.5 oz can of coconut milk (I used Chaokoh brand - so approximately 6.75 oz)
- 1/2 of a 15 oz can 100% pure pumpkin puree (I used Libby's brand, so approximately 7.5 oz)
- 3/4 cup water
- 1 15 oz can of lentils (I used the simple truth brand for this recipe)
- 4 tsp coriander
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 cup frozen spinach not thawed
- salt and pepper to taste
- cilantro to garnish
Instructions
- Peel and chop red onion, garlic and ginger. And drain and rinse the lentils.
- Add oil to a pan over medium heat and add the chopped onion to it. Saute onion until it begins to slightly caramelize (about 10 minutes or so), stir often so onion doesn't burn.
- Add in garlic and ginger and stir well.
- Then add in the pumpkin puree, coconut milk, water, coriander, smoked paprika, and turmeric and stir well.
- When all ingredients are well incorporated, add in the spinach and stir well.
- Then, add in the drained and rinsed canned lentils and stir well. Let the curry cook about 5 more minutes.
- Remove from the stove and season with salt and pepper to taste.
- When serving, garnish with chopped cilantro and enjoy with Sri Lankan roti, naan, or rice pilaf.
Notes
- Use full-fat coconut milk for a richer, creamier curry. This is my favorite.
- Don’t overcook canned lentils—they can become too soft.
- Adjust spices based on your heat preference.
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Nutrition
Serving: 1g | Calories: 201kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Sodium: 75mg | Fiber: 5g | Sugar: 3g
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