Sri Lankan dhal curry with red lentils and coconut milk

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
  • 1 version

Country

Sri Lanka

Cuisine

Sri Lankan

Servings

4 servings

Prep

10 min

Cook

30 min

Total

40 min

1 version

Makes 4 servings.

Keep the heat low at the end so lentils stay creamy and smooth.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

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.

This version is plant-based.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

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

Pan

  1. Cook aromatics

    Cook onion and garlic in oil until soft, then add turmeric and cumin.

  2. Add lentils

    Add rinsed lentils, water and salt, then simmer until lentils soften.

  3. Finish curry

    Stir in coconut milk and simmer gently until creamy.

  4. 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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