Sri Lankan Lentil Curry
Sri Lankan Lentil Curry Overview
Sri Lankan lentil curry is a comforting and nutritious dish made with red lentils, coconut milk, and aromatic spices. Gently simmered with turmeric, garlic, mustard seeds, and curry leaves, the lentils become creamy and flavorful .Our Lentil Curry Cooking Kit along with creamy coconut powder sachet is all you neeed to enjoy the warmth of a Sri Lankan dinner table at your own home.
Traditional recipe of Sri Lankan Lentil Curry
This lentil curry recipe is a comforting, flavorful dish made with red lentils, coconut milk, onions, garlic, and a blend of aromatic spices. Inspired by traditional Sri Lankan dhal curry, perfect for anyone seeking a nourishing, plant-based meal that’s both easy to prepare and rich in taste. The lentils cook down to a creamy consistency, absorbing the depth of turmeric, mustard seeds, and curry leaves. This recipe is naturally vegan, gluten-free, and ideal for quick weeknight dinners, cozy lunches, or meal prep. Serve it with rice, roti, or warm naan for a satisfying and wholesome experience. Whether you are new to lentil-based dishes or a seasoned curry lover, Sri Lankan lentil curry recipe delivers both simplicity and bold flavor. Its high in protein, budget-friendly, and perfect for feeding the whole family. With easy-to-follow steps and everyday ingredients, this recipe will quickly become a favorite in your healthy cooking rotation.
What you need
Serving Suggestions
Cooking Instructions
Step by step
- Empty the Lentils Pouch into a heavy based pan and rinse in cold water until water runs clear. Chop onions (and garlic).
- Empty Aromatics Pouch, Spice Blend Pouch, and chopped onion (and garlic) into same pan with the lentils. Add 1 & 1/2 cups water and bring it to a boil.
- Reduce heat to medium and let it simmer for 8-9 minutes until lentils are tender and is translucent.
- Empty the Coconut Milk Powder Pouch in a small bowl and mix with 1/4 cup of hot water and add it to the pan. Cook for another 3 minutes. Depending on how dry (or wet) you like your curry, adjust with warm water.
- Serve with warm rice, roti or crusty bread.
Note: Pandan leaves are edible but they are tough and fibrous. They add an amazing aroma but are not pleasant to eat. Please remove them before enjoying the dish.
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