Country
Sri Lanka
Sri Lanka · Sri Lankan
Sri Lankan Dhal Curry
Creamy red lentil curry with coconut milk, turmeric and gentle spices.
- Sri Lankan
- 40 min total time
- 4 base servings
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Creamy red lentil curry with coconut milk, turmeric and gentle spices.
The classic recipe is naturally vegan. Coconut milk is not treated as a tree nut in this taxonomy.
This version
- Classic
- Vegan
- Vegetarian
Version
Contains
Ingredients
- 280 g red lentils
- 320 ml coconut milk
- 120 g onion, chopped
- 2 garlic cloves, minced
- 3 g ground turmeric
- 2 g ground cumin
- 20 ml neutral oil
- 500 ml water
- 6 g fine salt
Cooking method
Pot
- Cook aromatics
Cook onion and garlic in oil until soft, then add turmeric and cumin.
- Add lentils
Add rinsed lentils, water and salt, then simmer until lentils soften.
- Finish curry
Stir in coconut milk and simmer gently until creamy.
- Serve
Adjust salt and serve hot with plain rice.
Frequently asked questions
Can I use yellow lentils instead of red lentils?
Yes, but cooking time may increase slightly and texture will be less creamy.
Can this curry be made in advance?
Yes. It reheats well with a small splash of water.
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