Pea and Red Lentil Curry Recipe | Vegetarian Times Skip to main content

Pea and Red Lentil Curry

This curry pulls in the flavors and textures of a South Indian meal. For a richer version, use regular coconut milk, and serve over basmati rice. Ripe tropical fruit such as mangos or papayas provide a fitting conclusion.



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2 Tbs. vegetable oil
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1 Tbs. minced garlic
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1 Tbs. minced fresh ginger
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2 tsp. curry powder, or to taste
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1 tsp. ground turmeric
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2 cups lite coconut milk
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1 cup dried, split red lentils
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2 cups frozen green peas
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5 pieces dried mango, slivered
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¼ cup raisins
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3 Tbs. shredded coconut
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3 Tbs. mango chutney


1. Heat oil in large skillet over medium heat, and sauté garlic and ginger about 30 seconds, or until fragrant. Sprinkle with curry powder and turmeric. Add coconut milk and lentils. Reduce heat to medium-low, and cook 15 minutes more, or until lentils are softened.

2. Stir in peas, mango slivers, raisins and coconut, and cook 3 minutes more. Remove from heat, stir in chutney and serve.

Nutrition Information: 

19 g
Total Fat: 
20 g
Saturated Fat: 
8 g
71 g
200 mg
10 g
23 g
Serves 4

Comments on this Recipe

Sounds delicious! My hubby and I make Thai red curry with "full strength" coconut milk. We haven't been able to master Indian curry yet so maybe this will point us in the right direction. Can't wait to try it!

The calories and fat are too high for me. I love curries and am tempted to try to redo this a bit to lower those bad boys. (subscriber)

This has become a staple in my home since the magazine was delivered and we do not even like Indian food! It is usually too spicy for us. This has lots of interesting tastes so I tried it. Very quick to make, too. I often use Almond milk if I don't have the coconut milk on hand. Couldn't find the recipe, today - soooo glad it is here on the Web.

Forgot to say that I use currants for the raisins and dried apricots for the mango and never use the chutney (don't want to buy it for just this dish).