This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Salmon is one of those super foods that tastes good and is good for you. If you love salmon then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provencal.

One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor and so if you add in strong flavors such as coconut and curry that’s what you end up tasting.

When the salmon is cooked in the coconut curry sauce, it absorbs the flavors of the sauce, resulting in a harmonious combination. The richness of the salmon complements the creaminess of the coconut milk, while the spices add depth and complexity to the overall taste.

How to make Coconut Curry Salmon

Assemble your ingredients. For exact amounts see the recipe card below.

Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.

In a small bowl combine the oil, light brown sugar curry powder, onion powder, garlic powder, and salt to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.

Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.

Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit.

While the salmon filets are baking, prepare the coconut curry sauce.

In a medium skillet over medium to medium-high heat, add in the garlic and freshly grated ginger and sauté for 3 minutes.

Next, add in the brown sugar and curry paste and sauté for another 2 minutes.

Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.

Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

FAQs

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 2-3 days. To reheat you can do so in a pan over medium heat until everything has warmed through. You can also reheat in the microwave until everything has warmed through.

More delicious Curry Recipes to enjoy!

• Thai Red Curry
• Curry Chicken Salad
• Indonesian Curry Tofu Noodles
• Green Curry Sauce
• Creamy Cashew Chicken Curry
• Fall Vegetable Curry
• Pineapple Curry Chicken Skewers

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Coconut Curry Salmon Recipe

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Course Main Course, Main Dish

Cuisine Asian, Indian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings

Calories 511kcal

Author Linda

Ingredients

For the Salmon

• 1 1/2 lbs salmon cut into 4 filets
• 1 Tbsp light brown sugar
• 1 tsp curry powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp olive oil

For the Coconut Curry Sauce

• 1 Tbsp olive oil
• 2 cloves garlic minced
• 1 tsp fresh ginger minced
• 1 Tbsp light brown sugar
• 1 Tbsp red curry paste
• 1 can coconut milk
• 2 Tbsp soy sauce
• 1 Tbsp lime zest
• 3 cups fresh spinach chopped

Instructions

• Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.
• In a small bowl combine the oil and spices to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.
• Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.
• Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit of internal temperature.
• While the salmon is baking, prepare the coconut curry sauce.
• In a medium skillet over medium heat, add in the garlic and ginger and sauté for 3 minutes.
• Next, add in the brown sugar and curry paste and sauté for another 2 minutes.
• Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.
• Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 511kcal | Carbohydrates: 11g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 884mg | Potassium: 1102mg | Fiber: 1g | Sugar: 6g | Vitamin A: 664IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 5mg

This Paneer Tikka recipe is a scrumptious Indian appetizer loaded with Paneer Cheese and veggies coated in a sauce full of Indian spices!

Indian dishes are always packed with flavor and this recipe is no different. If you are wanting more flavor packed Indian recipes then you have to check out my One Pot Lentil Dahl and Rice, Easy Roasted Bombay Potatoes, and Madras Lentils.

Paneer Tikka is an Indian appetizer that is made of skewers packed with Paneer cheese and veggies all marinated in a tikka full of flavors and spices! If you have not had or even heard of this dish before there are likely a couple of questions you might be asking. Like, what is Paneer? Or what is Tikka? Well let’s break it down!

What is Paneer?

Paneer is a type of Indian cheese. It is very different from any cheese you’re used to because it has the consistency and texture of tofu. This is why you are able to put it onto a skewer and bake it in the oven without it melting off like any other cheese would. Another thing to note is Paneer has a very mild flavoring. Because if this, it soaks up the favoring of any marinade or dish it is in so it can be very versatile.

What does Tikka mean?

Tikka is food which is either meat or vegetarian alternatives, such as Paneer, which has been marinated in yogurt and spices. This is why you will also see Tikka used in other Indian dishes as well.

How to make Paneer Tikka

Assemble your ingredients. For exact amounts see the recipe card below.

In a large bowl combine all the sauce ingredients and mix well together. Then, set aside 3 Tablespoons of sauce for serving.

Next, add in the paneer, bell peppers, and onions to the bowl with the sauce and mix until everything is coated evenly.

Cover and refrigerate for at least 1 hour up to overnight, to marinate.

After marinating, preheat your oven to 450 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or aluminum foil.

Assemble your skewers, alternating all of the ingredients. Continue until all skewers are made.

Next, spray the skewers with any oil spray so that the veggies don’t dry out.

Bake for 10 minutes then broil for 1-2 minutes until the pieces look slightly charred.

Remove from the oven and drizzle with the sauce you set aside and enjoy!

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 2-3 days. To reheat you can do so in your microwave for 30 seconds to 1 minute until everything has warmed through. I would not recommend freezing this dish because of the marinade.

Check out more of our Most Popular Indian Recipes:

• Indian Red Lentil Dal
• Creamy Indian Vegetable Korma
• The Best Mango Lassi Recipe
• Indian Mulligatawny Soup
• Indian Chicken Korma

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Paneer Tikka Recipe

This Paneer Tikka recipe is a scrumptious Indian appetizer loaded with Paneer Cheese and veggies coated in a sauce full of Indian spices!

Course Appetizer, Appetizers

Cuisine Indian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Time for Marinating 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 servings

Calories 272kcal

Author Linda

Ingredients

For the Sauce

• 1/2 cup plain Greek yogurt
• 1/2 Tbsp garlic minced
• 1/2 Tbsp ginger minced
• 2 Tbsp olive oil
• 2 tsp coriander powder
• 1 tsp paprika
• 1 tsp garam masala
• 1 tsp turmeric
• 1/2 tsp salt
• 1 Tbsp lemon juice
• 2 Tbsp mint chopped
• 2 Tbsp cilantro chopped

For the Skewers

• 8 oz Paneer cut into cubes
• 1/2 large red onion cut into large pieces
• 1 green bell pepper cut into large pieces
• 1 red bell pepper cut into large pieces

Instructions

• In a large bowl combine all the sauce ingredients and mix well together. Set aside 3 Tablespoons of sauce for serving.
• Next, add in the paneer, bell peppers, and onions to the bowl with the sauce and mix until everything is coated evenly.
• Cover and refrigerate for at least 1 hour, up to overnight, to marinate.
• After marinating, preheat your oven to 450 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or aluminum foil.
• Assemble your skewers, alternating all of the ingredients. Continue until all skewers are made.
• Next, spray the skewers with any oil spray so that the veggies don't dry out.
• Bake for 10 minutes then broil for 1-2 minutes until the pieces look slightly charred.
• Remove from the oven and drizzle with the sauce you set aside and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 9g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 319mg | Potassium: 225mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1201IU | Vitamin C: 68mg | Calcium: 325mg | Iron: 1mg

This delicious (and Vegan!) Chickpea Tikka Masala recipe hits the spot when you’re craving Indian food. Serve it up over rice and garnish with plenty of fresh cilantro!

So you may have noticed that I’ve been sharing lots of plant-based recipes.

I switched to sharing only meatless recipes three years ago. While I’ve dabbled in vegan recipes in the past, I’m only recently getting really into eating a plant-based diet.

That doesn’t mean I’m going to start sharing only vegan recipes, but don’t be surprised if you see more recipes calling for coconut oil and less recipes calling for butter.

Of course, you are always more than welcome to make adjustments to suit your own diet. You do you!

Indian food has always been one of my favorites, but I love it even more because it’s so easy to make vegetarian or vegan.

In fact, I have almost twenty vegetarian and vegan Indian recipes in the archives!

When I’m looking for a plant-based way to get my daily protein, there are always plenty of Indian chickpea recipes I can whip up.

Now I have another go-to recipe to add to my meal-prep schedule: Vegan Chickpea Tikka Masala!

Why You’ll Love Chickpea Tikka Masala

Let me tell you all about this delicious chickpea tikka masala recipe.

It is:

• Super tasty and richly spiced… but you only need one spice jar!
• Hearty and loaded with roasted cauliflower
• Naturally gluten free so you’re safe to serve it at your next get-together (why not plan a Vegetarian Indian Dinner Party?)
• Dairy free, egg free, and nut free (except for the coconut… just kidding)

I can’t get enough of this vegan masala. It just might be my new favorite comfort food.

It’s easy to fall in love with recipes like this one!

Ingredients

FOR THE CAULIFLOWER

3 cups cauliflower florets – about half a head
1 tablespoon coconut oil – melted
2 teaspoons garam masala
¼ teaspoon table salt

FOR THE CHICKPEA MASALA

2 tablespoons coconut oil
1 medium yellow onion – finely chopped
3 medium tomatoes – chopped
¼ cup minced cilantro stems and leaves – reserve some leaves for garnish
4 teaspoons garam masala
½ teaspoon table salt
1 14-ounce can crushed tomatoes
5 large cloves garlic – peeled and grated
1 two-inch piece of ginger root – grated*
1 tablespoon red wine vinegar
1 ½ cups cooked chickpeas – or one 14-ounce can
2 tablespoons full fat coconut milk
Reserved cilantro leaves for garnish

How to Make Vegan Chickpea Tikka Masala

To really nail this chickpea tikka masala recipe, you’ll need about 45 minutes.

Trust me, it is going to be worth it!

Before you start on the vegan tikka masala sauce, pre-heat the oven, season the cauliflower, and start roasting it.

Now, on to the sauce.

To make a bangin’ tikka masala sauce, you don’t need to spend all day toasting spices.

Now, I love freshly-toasted spices as much as the next person. However, I’m on the road a lot and I don’t always have ten jars of spices with me. Also, sometimes you just can’t be bothered, am I right?

Anyway, for this recipe all you need is one spice mix: garam masala. Garam masala is a blend of Indian spices used in many different Indian recipes.

If you’re going to rely on one thing to make such a big impact on your dish, you should go for the good stuff.

My absolute favorite garam masala mix is from Frontier Natural and is sold on Amazon.

Okay, now that you’ve got your spice mix, let’s talk tomatoes.

A lot of masala recipes call for diced tomatoes, but not this one. Why? Because I think that biting into a piece of canned tomato takes away from the flavor of the sauce.

Instead, I use a mix of chopped fresh tomatoes and canned crushed tomatoes. If you’re in a pinch, you can replace the fresh tomatoes with canned.

The spices and tomatoes get simmered in oil over medium heat along with some fresh ginger, garlic, and onions.

I like to use coconut oil instead of extra virgin olive oil for two reasons:

1) the taste of the oil compliments the canned coconut milk we’ll add in at the end, and

2) since coconut oil is solid at room temperature, it provides a more luscious butter-like mouth-feel to the finished dish.

That’s right. I said butter-like mouth-feel. I’m sticking with it.

Now ladle half the sauce into a blender (or use my favorite kitchen gadget, this immersion blender) and puree until smooth. You can skip this step if you prefer a chunkier sauce, but I think this step is what makes the masala sauce *next level*. Transfer the puree back to the pan.

Now fold the roasted cauliflower and drained and rinsed chickpeas into the vegan masala sauce.

Let it simmer for a bit to infuse the flavors.

Stir in the full fat coconut milk…

…and garnish with fresh cilantro.

Serve this chickpea tikka masala with rice and/or naan bread and you’re good to go!

Recipe Tips

Here are a few tips for the best chickpea tikka masala.

Make sure that your Garam Masala spices are of a good quality and are fresh. This quality and freshness of this spice makes a big difference in this dish.

After the mixture start to boil, turn down the heat and just simmer so the flavors will mix well.

Do not throw out the leftovers, but store them for another day. The flavors will mix even more overnight and taste even better, so this is a great recipe to make a day ahead!

Storing Leftovers

Store leftovers in the fridge for 5-6 days in an airtight container.

For longer storage, freeze in a freezer bag or airtight container for 2-3 months.

To reheat, simply reheat in the microwave or on the stovetop. If reheating from frozen, then let the tikka masala thaw overnight in the fridge.

More Delicious Tikka Masala and Indian Recipes

• Paneer Tikka
• Chicken Tikka Masala
• Indian Chicken Korma
• Indian Red Lentil Dal
• Bombay Potatoes

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Chickpea Tikka Masala Recipe

This delicious (and Vegan!) Chickpea Tikka Masala recipe hits the spot when you’re craving Indian food. Serve it up over rice and garnish with plenty of fresh cilantro!

Course Main Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 cups

Calories 190kcal

Author Linda

Equipment

• Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender Heavy Duty Copper Motor Brushed 304 Stainless Steel With Whisk, Milk Frother Attachments
• Microplane Zester
• Frontier Garam Masala Certified Organic

Ingredients

To Prepare the Cauliflower

• 3 cups cauliflower florets about half a head
• 1 tablespoon coconut oil melted
• 2 teaspoons garam masala
• 1/4 teaspoon table salt

For the Chickpea Masala

• 2 tablespoons coconut oil
• 1 medium yellow onion finely chopped
• 3 medium tomatoes chopped
• 1/4 cup minced cilantro stems and leaves reserve some leaves for garnish
• 4 teaspoons garam masala
• 1/2 teaspoon table salt
• 1 14-ounce can crushed tomatoes
• 5 large cloves garlic peeled and grated
• 1 two-inch piece of ginger root grated*
• 1 tablespoon red wine vinegar
• 1 1/2 cups cooked chickpeas or one 14-ounce can
• 2 tablespoons full fat coconut milk
• Reserved cilantro leaves for garnish

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Place the cauliflower in a medium mixing bowl and toss with 1 tablespoon melted coconut oil, ¼ teaspoon salt, and 2 teaspoons of the garam masala. Transfer to a baking sheet and roast for 30 minutes, turning once halfway through the cooking time.
• Set a large skillet over medium-high heat. Melt two tablespoons of coconut oil in the pan. Once the oil is shimmering, add the onions and cook for 3 minutes to soften. Add the fresh tomatoes and cilantro; season with a pinch of salt. Cook, breaking up the tomatoes with a wooden spoon, until the water has evaporated and the tomatoes appear dry (about 5 minutes).
• Add the garam masala to the pan, stir well, and cook for 1 minute to toast the spices. Immediately add the canned tomatoes and a half-can of water. Allow the mixture to come to a boil, then turn the heat down to medium-low. Add the garlic, ginger, and red wine vinegar. Simmer for 10 minutes, or until the cauliflower has finished cooking.
• Transfer half of the sauce mixture to a blender and puree.** Return the sauce to the pan. Fold in the drained and rinsed chickpeas and roasted cauliflower. Taste and add salt as needed. Add the coconut milk and simmer for another 5 minutes to infuse the flavors.
• Garnish with remaining cilantro leaves and serve over a bed of cooked basmati rice.

Video

Notes

*If you keep your ginger in the freezer it is a lot easier to grate! I use a microplane grater for both the ginger and the garlic.

**Alternatively, use a handheld immersion blender to puree about half the sauce in the pan.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Sodium: 322mg | Fiber: 7g | Sugar: 7g

Don’t forget to save this vegan tikka masala recipe to your dinner ideas board on Pinterest!

Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible!

As I mentioned in the winter vegetable ramen post, I went through a bit of an Asian and Indian food kick prior to leaving for my big trip this year.

I am a complete freak for variety, and it pained me to think that there was the slightest possibility that I might have a hard time finding Indian food during my trip.

Of course, I’m visiting huge metropolitan cities (like Lisbon, Cairo, Jerusalem, and Budapest) but I always seem to think of it like I’m going to the moon.

I find myself packing things I rarely use at home, with the reasoning that it might be hard to find when I get there.

There couldn’t possibly be a drug store selling cotton balls anywhere but my hometown, right?

Faulty reasoning aside, I decided I wanted a big bowl of Indian food before I left for my trip.

After I shared my version of Tasty Bite Madras Lentils, I decided that it was time to tackle the Jaipur Vegetables.

Now, there were a few things listed in the Tasty Bite ingredients that made me shrug my shoulders (watermelon seeds?). I made my own version and while it doesn’t taste exactly the same, I prefer it to the pouches and I think you will, too.

I know this Jaipur recipe looks a little intimidating. I’ll break it down for you so you can see how easy it really is:

Basically, you start by toasting some cashews in a pan.

Next, you throw a bunch of stuff into a food processor and blitz it.

Then, you heat some oil in a pan and one by one add all of the rest of the ingredients.

Simmer until all those veggies are tender, then pile it on some basmati rice. Top the whole thing off with cashews and cilantro, and then serve with warm naan bread.

Pin this Image:

You totally got this.

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Jaipur Vegetables Recipe

Tender potatoes, cauliflower, green beans, peas, carrots, tomatoes, onion and a creamy cashew sauce make this Jaipur Vegetables recipe irresistible!

Course Main Dish

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 610kcal

Author Linda

Ingredients

For the spice mixture

• 1 cup raw cashews
• 1 inch ginger root roughly chopped
• 3 cloves garlic peeled
• 1 small jalapeno stemmed and seeded
• 1 teaspoon paprika
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon

For the Jaipur Vegetables

• 2 tablespoons coconut oil
• 1 russet potato peeled and finely diced
• 1 1/2 cups small cauliflower florets about half a small head with all tough stems removed
• 1 cup diced fresh green beans about 10 to 15 beans
• 1 cup diced yellow onion 1 small onion
• 1 cup frozen peas and carrots
• 2 roma tomatoes diced
• 1 teaspoon ground turmeric
• Kosher salt and freshly ground black pepper
• 1 8-ounce can tomato sauce
• 1/2 cup raisins
• 1/4 cup coconut cream
• Cilantro for garnish
• Basmati rice and naan bread for serving

Instructions

• Toast the raw cashews in a large pan set over medium heat for 3 to 4 minutes, until lightly browned. Transfer half the cashews to the bowl of a food processor. Roughly chop the remaining half cup of toasted cashews and set aside for garnish.
• Add the ginger, garlic, jalapeno, paprika, cumin seeds, coriander, cardamom, and cinnamon to the food processor. Grind into a coarse paste, adding a tablespoon or two of water if necessary to blend. Set aside.
• Heat two tablespoons of coconut oil in a large pan set over medium heat. Add the potato and cauliflower; cook for 4 minutes, until lightly browned and softened. Add the green beans and onions; cook for another 3 to 4 minutes, until the onions turn slightly translucent. Add the frozen peas and carrots, diced tomato, prepared ground spice mixture, turmeric*, and generous pinches of salt and pepper. Cook for 2 to 3 minutes, until fragrant.
• Pour the tomato sauce into the pan, then refill the can with water and add it to the pan (8 ounces or 1 cup). Stir in the raisins and allow the mixture to come to a boil. Turn the heat down to low, cover the pan, and simmer for 10 to 15 minutes, or until the potatoes are fork tender and the raisins are plump.
• Stir in the coconut cream and simmer for another 3 to 5 minutes, until the dish has thickened to your liking. Taste and add salt and pepper as needed. Garnish with cilantro and reserved cashews. Serve hot, with basmati rice and naan bread.

Notes

*Turmeric has the tendency to stain, which is why I recommend not adding it to your plastic food processor bowl. You may also want to consider using a dark colored utensil rather than a wooden spoon when making this dish.

Nutrition

Serving: 1/4th Recipe | Calories: 610kcal | Carbohydrates: 85g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Sodium: 384mg | Fiber: 9g | Sugar: 33g

Lentils, rice, veggies and LOTS of herbs and spices make this One Pot Lentil Dahl and Rice recipe a dinnertime champion!

I adore one-pot meals. Not only are they easy to make, but they are easy to clean-up after.

This lentil dahl and rice recipe is a comforting and satisfying dish with a vibrant combination of flavors. It showcases the diverse and lively culinary traditions of India encompassed in a one pot dish!

This is simply a warm bowl of hearty, vegetarian deliciousness.

FAQs

Recipe Ingredients

Let’s be honest, this recipe is ALL about the spices! So let’s talk about some of the less common ones.

Coriander is a warm and citrusy spice that adds a sweetness and depth to any recipe it’s used in.

Paprika has a sweet and smoky aroma and taste and adds both color and flavor to a dish.

Turmeric has a very earthy almost bitter taste with a slight sweetness and is very popular in Indian and Southeast Asian cuisines.

Cumin has a warm and slightly nutty flavor. It is the key ingredient in many spice blends and curry powder.

Now that we know what kind of flavor profile we are working with, let’s make this recipe!

How to make One Pot Lentil Dahl and Rice

Step 1: Measure out the proper amounts of ground coriander, paprika, turmeric, ground cumin, and cinnamon; place in a small bowl.

Step 2: Heat the oil in a 6-quart Dutch oven on your stovetop over medium-high heat. Add the onions and ginger to the pot and sauté until the onions become semi-translucent, about 2 to 3 minutes. Add the garlic along with the pre-measured spices.

Step 3: Add the potatoes, carrots and salt to the pot and give it a good stir. Add the sugar and a tablespoon of water and cook, stirring frequently, until the vegetables develop a glaze-like spice coating as the sugar caramelizes in the pan (about 5 minutes).

Step 4: Add the lentils, rice, and 3 cups of water to the pot. Bring the contents to a boil, and then reduce the heat to low and simmer for 18-24 minutes, or until rice, lentils, and potatoes are cooked through and no excess liquid remains.

Step 5: Finally garnish with cilantro and serve with limes and warm naan or flatbread and enjoy!

Storage and Reheating

You can store this recipe in and airtight container in your fridge for 3-5 days. You can freeze this recipe in an airtight container for up to 1 month. However, with it having rice I personally wouldn’t recommend it because rice doesn’t typically hold up well after freezing.

To reheat you can do so in a pot on the stove top over medium heat until everything has warmed through. Or in your microwave until everything has warmed through.

 More Delicious One Pot Meals you will Love:

• One Pot Spicy Southern Sausage and Rice
• Saucy Puerto Rican Beans and Potatoes
• Sausage and Peppers Pasta One Pot

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One Pot Lentil Dahl and Rice Recipe

Lentils, rice, veggies and LOTS of herbs and spices make this One Pot Lentil Dahl and Rice recipe a dinnertime champion!

Course Main Dish

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 207kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 2 teaspoons coriander
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/8 teaspoon cinnamon
• 2 tablespoons coconut oil
• 1 large yellow onion diced
• 2 tablespoons minced ginger root
• 2 cloves garlic minced
• 2 russet potatoes peeled and diced (about 2 ½ cups)
• 1 medium carrot diced (about 1 cup)
• 2 teaspoons kosher salt
• 3 tablespoons brown sugar
• 3 cups water
• 1/2 cup brown lentils
• 3/4 cup basmati rice
• Chopped fresh cilantro for garnish
• Lime wedges for squeezing
• Warm naan or flatbread for serving

Instructions

• Measure out the proper amounts of coriander, paprika, turmeric, cumin, and cinnamon; place in a small bowl.
• Heat the oil in a 6-quart dutch oven over medium-high heat. Add the onions and ginger to the pot and saute until the onions become semi-translucent, about 2 to 3 minutes. Add the garlic along with the pre-measured spices.
• Add the potatoes, carrots and salt to the pot and give it a good stir. Add the sugar and a tablespoon of water and cook, stirring frequently, until the vegetables develop a glaze-like spice coating as the sugar caramelizes in the pan (about 5 minutes)
• Add the lentils, rice, and 3 cups of water to the pot. Bring the contents to a boil, and then reduce the heat to low and simmer for 18-24 minutes, or until rice, lentils, and potatoes are cooked through and no excess liquid remains. Garnish with cilantro and serve with limes and warm naan or flatbread.

Video

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 594mg | Potassium: 430mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1304IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg

This Madras Lentils recipe is so good you will want to whip up a big pot and stock your freezer with a week’s worth of lunches!

Let’s talk Tasty Bite.

Have you ever tried these delectable little packages?

I adore them. Quick, easy, and seriously delicious.

My favorite is the Tasty Bite Madras Lentils, which tastes like an India, flavor-infused hearty vegetarian chili. Which is obviously right up my alley.

While you really can’t beat one-step-one-minute convenience, you CAN make a huge batch for really cheap in just a few hours at home.

Don’t be put off by the time it takes to make this madras lentils recipe. Out of the two hours total, only about 20 minutes is active time.

There’s lots of simmering action, so feel free to go about your day while your house starts to smell completely amazing.

I decided to use a mixture of adzuki and mung beans because they perfectly replicate the texture of this dish. If you have a hard time finding adzuki beans, use regular “small red beans.” The adzuki beans are really tasty, you can find them here on Amazon.

Don’t forget to plan for time to soak the adzuki beans overnight!

Mung beans are green and very round. When cooked they retain their shape and toothiness, so they add lots of great texture.

Unlike the adzuki beans, they don’t need to be soaked so they just get thrown in halfway through the cooking time.

So…. the elephant in the room.

Madras Lentils… without any lentils?

Yep. I tried making this with regular brown lentils, red lentils, and French lentils but it just wasn’t the same.

Trust me on this one and just go with it.

If you want to get really crazy you can double this recipe in a big ol’ 6-quart pot and stock your freezer with your very own instant Madras Lentils.

If you keep frozen prepared naan in your freezer (Trader Joe’s!) you’ll be seriously ready for lunchtime nirvana.

How to Make Madras Lentils

Heat the olive oil in a 3-quart or larger pot set over medium heat on the stove top. Add the onion and jalapeno; sauté onions and jalapenos until the onion begins to soften, about 5 to 7 minutes.

Add the minced garlic, paprika, cumin, coriander, fenugreek, red pepper flakes, and ground ginger. Stir well to coat the vegetables in spices. Cook for 1 to 2 minutes, until the garlic is fragrant.

Add the soaked adzuki beans along with the vegetable broth and tomato sauce. Bring the mixture to a boil, then reduce the heat to medium low and cook uncovered for 45 minutes.

Add the mung beans to the pot and allow to cook for another 45 minutes.

Stir in the half-and-half, tomato paste, vinegar, sugar, salt, and pepper. Taste and add more salt and pepper as needed.

Optionally garnish with cilantro.

Serve this hearty soup with rice and/or Naan flatbreads.

Check out our other Indian Recipes!

Tips

Here are some expert tips that can take your Madras Lentils to the next level, helping you achieve the best texture, flavor, and overall success with this dish.

Balanced Spices: The essence of this recipe is in the balanced use of spices. While you can adjust the spice levels according to your preference, try not to omit any of them as each brings a unique flavor to the dish.

Freshness Matters: Using fresh ingredients, especially when it comes to spices and herbs, can make a big difference in the taste of your Madras Lentils. Consider grinding your own spices if possible, or ensure that your pre-ground spices are not too old.

Slow Cooking: The flavors in this dish benefit from slow cooking, allowing all the ingredients to meld together. Don’t rush the cooking process.

Adjust Consistency: You can adjust the consistency of the dish as per your preference. If you like a thicker consistency, mash some of the cooked beans with a spoon or a potato masher before adding the mung beans.

Garnishing: Adding fresh cilantro before serving can add a fresh burst of flavor. If you’re not a fan of cilantro, you can use parsley or even mint.

Serve with Accompaniments: The Madras Lentils pair well with rice or naan, but also consider other Indian side dishes, like a cooling raita (yogurt-based side dish) or a fresh cucumber salad, for a more complete meal.

Variations

You can certainly experiment with the Madras Lentils recipe in many ways to suit your preference or just for a change. Here are a few variations:

Different Beans/Lentils: You can certainly experiment with different types of beans or lentils in this dish. Chickpeas, black beans, kidney beans, or even a mixture of different lentils can all work well.

Protein Addition: If you’re not following a vegetarian or vegan diet, you can add cooked chicken, lamb, or shrimp to the dish for added protein.

Vegetable Add-Ins: Feel free to add more vegetables like red bell pepper, tomatoes, zucchini, or even spinach for a nutritional boost.

Grain Substitutes: Instead of serving with rice or naan, try serving the Madras Lentils over quinoa, bulgur wheat, or even cauliflower rice for a low-carb alternative.

Spice Variation: Adjust the spices based on your personal preference. For instance, you can add garam masala for a more pronounced Indian flavor or turmeric for its vibrant color and health benefits.

More Spice Heat:

If you’re looking to add more heat to the Madras Lentils, here are a few options:

• More Fresh Chili: Increase the amount of fresh jalapeno used in the recipe. You can even use a hotter variety of chili pepper if you’re up for it.
• Red Pepper Flakes: Boost the quantity of red pepper flakes to give the dish an additional kick.
• Spicy Paprika: Use hot paprika instead of regular paprika. This will not only provide extra heat but also add a deeper flavor.
• Add Cayenne: Incorporate some cayenne pepper into your spice mix. Start with a small amount and adjust to taste.
• Hot Sauce: Stir in a bit of your favorite hot sauce or chili sauce at the end of cooking, to taste.

It’s easier to add more heat than to take it away, so start small with these additions and taste as you go until you reach your desired level of spiciness.

Less Spice Heat:

If you’d like to reduce the heat in the Madras Lentils, here are a few suggestions:

• Jalapeno: Reduce or completely omit the jalapeno from the recipe. If you still want some of the flavor without as much heat, remove the seeds and membrane from the jalapeno before adding it to the dish. This is where most of the heat is stored.
• Red Pepper Flakes: You can also reduce or omit the red pepper flakes, which contribute to the dish’s spiciness.
• Spices: Some spices like ground ginger and fenugreek may bring a bit of warmth to the dish. Reducing these slightly may also help.
• Serving: Consider serving the lentils with yogurt or a yogurt-based side dish, like raita. Dairy can help neutralize the heat.
• Additional Ingredients: Add more of the non-spicy ingredients, such as the beans or the half-and-half. This will dilute the spicy elements and reduce the overall heat level.

Everyone’s spice tolerance varies, so feel free to adjust the recipe according to your preference.

More Creaminess:

• Additional Half-and-Half: You can add more half-and-half to the recipe. Begin with small increments and adjust to taste to ensure you don’t dilute the flavors too much.
• Coconut Milk: Replace half-and-half with full-fat coconut milk. This will not only make your dish creamier but will also impart a lovely, rich, and slightly sweet flavor.
• Mash the Beans: You can mash some of the cooked beans (adzuki and mung) directly in the pot using a potato masher or the back of your spoon. This will make the sauce thicker and creamier.
• Heavy Cream: If you’re not concerned about the added calories, you could replace the half-and-half with heavy cream for a truly decadent dish.
• Yogurt or Sour Cream: Stir in a dollop of plain yogurt or sour cream at the end of cooking for an extra creamy finish. If using these, make sure to take the pot off the heat first to avoid curdling.
• Cashew Cream: If you want a non-dairy option that’s creamier than coconut milk, consider using cashew cream, which can be made by soaking cashews and then blending them until smooth.

Adjust the other ingredients accordingly to maintain a balanced flavor as you make the dish creamier.

Variations can make cooking more fun and personal, but they can also affect the final taste and texture of the dish. It’s always a good idea to make small adjustments first and gradually increase to your preference.

Dietary Variations

Gluten-Free

The Madras Lentils recipe is naturally gluten-free, as all of its ingredients, including lentils, spices, vegetables, and broth, do not contain gluten. However, always double-check your ingredient labels to ensure they have not been processed in a facility with wheat or other gluten-containing products, if cross-contamination is a concern for you.

Dairy-Free

To make this recipe dairy-free, replace the half-and-half with a non-dairy alternative. A full-fat coconut milk would work well in this recipe as it would provide the same creaminess as half-and-half.

Vegetarian

The Madras Lentils recipe is already vegetarian, as it doesn’t contain any meat products.

Vegan

To make this recipe vegan, replace the half-and-half with a non-dairy alternative. Again, a full-fat coconut milk is a good choice due to its similar consistency and the richness it imparts to dishes.

Also, make sure to serve the dish with vegan naan bread or rice, as traditional naan bread usually contains dairy products.

Frequently Asked Questions

Storing and Reheating Info

Storing in the Refrigerator

After cooking, allow the Madras Lentils to cool to room temperature. Transfer them into airtight containers or resealable plastic bags, leaving some space at the top to allow for expansion. Store them in the refrigerator for up to 5 days.

Freezing the Leftovers

For longer storage, you can freeze the Madras Lentils. Make sure they’ve cooled completely before transferring to freezer-safe containers or heavy-duty freezer bags. Be sure to leave about half an inch of headspace to allow for expansion. Properly stored, the lentils will maintain their best quality in the freezer for about 2 to 3 months.

Thawing Frozen Leftovers

When you’re ready to eat the frozen Madras Lentils, the best way to thaw them is in the refrigerator. It can take anywhere from several hours to overnight for the lentils to fully defrost, so plan ahead.

If you’re in a hurry, you can use the defrost function on your microwave. Be sure to stir the lentils periodically to promote even defrosting.

Reheating Leftovers

There are three common ways to reheat your Madras Lentils: in the oven, on the stovetop, and in the microwave.

Oven: Preheat the oven to 350°F. Transfer the lentils to an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes, or until hot throughout.

Stovetop: Transfer the lentils to a saucepan. Warm them over medium heat, stirring occasionally, until they’re heated through. If the lentils have dried out a bit in the fridge, add a splash of water or broth to loosen them up.

Microwave: Place the lentils in a microwave-safe bowl. Cover with a microwave-safe lid or plate, leaving a small gap to allow steam to escape. Heat on high for 1-2 minutes, then stir. Continue to heat in 30-second increments, stirring in between, until hot throughout.

Of these options, I recommend reheating on the stovetop, as it allows for the most control over the heat and consistency. The microwave is a great quick option, while the oven is best if you’re reheating a large amount for a crowd. In any case, be sure to stir your lentils well before serving, to ensure they’re heated evenly. Enjoy!

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Madras Lentils Recipe

This Madras Lentils recipe is so good you will want to whip up a big pot and stock your freezer with a week's worth of lunches!

Course Main Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours

Servings 9 Servings

Calories 131kcal

Author Linda

Equipment

• Jiva Organics Organic Mung Beans Whole 2 LB Bag – Green Moong Bean – Perfect for Cooking & Sprouting
• Hunza Organic Adzuki Beans (2 lbs)

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup diced yellow onion
• 1 jalapeno seeded, stemmed, and diced
• 3 cloves garlic minced
• 2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon fenugreek
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon ground ginger
• 3/4 cup dry adzuki beans soaked overnight
• 1 quart vegetable broth
• 1 8-ounce can tomato sauce
• 1 1/3 cup mung beans
• 1/2 cup half-and-half*
• 3 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Optional garnish with cilantro

Instructions

• Heat the olive oil in a 3-quart or larger pot set over medium heat. Add the onion and jalapeno; saute until onion begins to soften, about 5 to 7 minutes.
• Add the minced garlic, paprika, cumin, coriander, fenugreek, red pepper flakes, and ground ginger. Stir well to coat the vegetables in spices. Cook for 1 to 2 minutes, until the garlic is fragrant.
• Add the soaked adzuki beans along with the vegetable broth and tomato sauce. Bring the mixture to a boil, then reduce the heat to medium low and cook uncovered for 45 minutes.
• Add the mung beans to the pot and allow to cook for another 45 minutes.
• Stir in the half-and-half, tomato paste, vinegar, sugar, salt, and pepper. Taste and add more salt and pepper as needed.
• Optionally garnish with cilantro.
• Serve with rice and/or Naan bread.

Video

Notes

*Substitute coconut milk for vegan.

Nutrition

Serving: 1Serving | Calories: 131kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 612mg | Fiber: 5g | Sugar: 5g

This Red Lentil Dal recipe makes the perfect plant-based Indian meal that is ready in 30 minutes! Rich, fragrant, and packed with protein for a meal you can feel good about.

There are a few different ways that people make dal, but my favorite way to is temper the spices and aromatics in oil.

The hot oil helps release all of the wonderful fragrance and flavor from the garlic, ginger, and spices (tempering!).

The tempered oil and aromatics are then added to the lentils at the last minute (along with some lemon juice) so the flavor stays bright and fresh.

When I serve this recipe, I always have my Homemade Naan Bread and Basmati Rice on the side to soak up all the goodness.

Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

Red Lentils: Red lentils have a sweet, nutty flavor and they cook up faster than other types of lentils, making them a great choice for quick meals. For another delicious lentil dish, try my Mujaddara recipe, where lentils and rice are seasoned with warm spices and fried onions for a tasty and satisfying dish.

Yellow Onion, Garlic, and Ginger: These ingredients form the aromatic base of the dal. Similar to my Indian Mulligatawny Soup recipe, these ingredients are sautéed until softened and their flavors meld together to provide a depth of flavor to the dish.

Turmeric, Cardamom, and Paprika: These spices lend the dal its signature Indian flavors. Turmeric also gives the dal a beautiful golden color, while cardamom adds a sweet, spicy flavor, and paprika contributes a sweet, smoky taste.

Variations

Add Vegetables: You can add additional vegetables to make the dish more hearty. Spinach, kale, or diced carrots would work well. Just add them toward the end of the lentils’ cooking time.

Protein Boost: For a non-vegetarian version, you can add cooked chicken, shrimp, or even tofu for a protein boost.

Spice Variations: If you want to experiment with the flavor, you can add or substitute other spices such as coriander, fenugreek, or garam masala.

Coconut Creaminess: To add creaminess to the dal, stir in a bit of coconut milk towards the end of the cooking process.

Spicy Lentil Dal

Increase the Green Chili Pepper: This recipe calls for one green chili pepper. You could either use more peppers, or choose a spicier variety. My favorite is a bird’s eye chili, that I also use in my South Indian Sweet Potato Curry.

Use Red Chili Powder: Adding a teaspoon (or more, based on your preference) of red chili powder or cayenne pepper can significantly increase the heat of the dish. Add it in with the rest of the spices when you’re frying the onions.

Spicy Tadka (Tempering): You can do a second tempering at the end of the cooking process with hot oil, mustard seeds, cumin seeds, and dried red chilies. Once the seeds start to splutter, pour the mixture into the cooked dal.

How to Make Dal

Here is the process to make this Indian Red Lentil Dal. Assemble your ingredients, see the recipe card for full information on ingredients and quantities.

Step 1: Place the rinsed lentils in a large saucepan along with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.

Step 2: Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.

Step 3: Add the onion, green chili pepper, garlic, and ginger to the pan with the cumin seeds and cinnamon stick; cook for 4 to 5 minutes, until the onions are turning translucent.

Step 4: Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Sauté until the tomato begins to fall apart, about 2 to 3 minutes. Then, discard the cinnamon stick.

Step 5: Once the lentils are cooked, drain off any excess water that is on top of the lentils, but do not drain off all the water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed. If it is too dry, then add some water. If it is too wet, then cook on low until it thickens to your liking.

Step 6: Garnish with cilantro.

Expert Tips

Stir Frequently: Lentils tend to stick to the bottom of the pan, so it’s important to stir the mixture frequently to prevent it from burning.

Don’t Skip Tempering: The tempering process is essential for bringing out the full flavor of the spices. Don’t skip this step as it greatly enhances the flavor of the dal.

Use Fresh Spices: Spices lose their flavor over time, so it’s best to use fresh spices whenever possible. If your spices have been sitting in your pantry for a while, consider replacing them for optimal flavor.

Serve with Fresh Garnishes: Fresh garnishes such as chopped cilantro, a squeeze of lemon, or thinly sliced ginger can enhance the flavor and presentation of your dish.

Frequently Asked Questions

Storage and Reheating

You can store this recipe in an airtight container in your refrigerator for 3-4 days. If you are wanting to freeze this dish you can do so as well and it will last up to 3 months.

To reheat this dish on your stovetop you can place the dal in a pot and heat it on medium-low heat, stirring occasionally until it’s heated through. You may need to add a splash of water or vegetable broth to thin it out if it has thickened in the fridge.

More Indian Recipes You Will Love

• Madras Lentils
• Vegan Indian Sweet Potato Soup
• Slow Cooker Lentil Soup

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Indian Red Lentil Dal Recipe

How to make Indian Dal. This Red Lentil Dal recipe makes the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about.

Course Main Dish

Cuisine Indian

Diet Gluten Free, Dairy Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 222kcal

Author Linda

Equipment

• Copper Stainless Steel Multipurpose Bowls
• Bob’s Red Mill Red Lentils

Ingredients

• 1 cup red lentils rinsed
• 3 cups room temperature water
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin seeds
• 1 2-inch cinnamon stick
• 1 cup diced yellow onion
• 1 green chili pepper stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
• 4 garlic cloves minced
• 1 tablespoon finely minced ginger root
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1 medium tomato diced
• 1/2 lemon juice of
• Chopped cilantro leaves for garnish

Instructions

• Place the rinsed lentils in a large saucepan along with room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes. You can cook them covered or uncovered, just make sure that you turn down the heat if needed to keep them at a gentle simmer.
• Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
• Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
• Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
• Once the lentils are cooked, drain off any excess water that is on top of the lentils, but do not drain off all the water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed. If it is too dry, then add some water. If it is too wet, then cook on low until it thickens to your liking.
• Garnish with cilantro; serve with basmati rice and naan.

Video

Notes

Expert Tips

Stir Frequently: Lentils tend to stick to the bottom of the pan, so it’s important to stir the mixture frequently to prevent it from burning.

Don’t Skip Tempering: The tempering process is essential for bringing out the full flavor of the spices. 

Storage and Reheating

You can store this recipe in an airtight container in your refrigerator for 3-4 days. If you are wanting to freeze this dish you can do so as well and it will last up to 3 months. To reheat this dish on your stovetop you can place the dal in a pot and heat it on medium-low heat, stirring occasionally until it’s heated through. You may need to add a splash of water or vegetable broth to thin it out if it has thickened in the fridge.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 34g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 490mg | Potassium: 595mg | Fiber: 15g | Sugar: 4g | Vitamin A: 297IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 4mg

There are many ways to spell dal and so I’m fine if you use any of these varieties: red lentil dal recipe, red lentil dhal recipe, red lentil daal recipe, or red lentil dahl recipe.