🌮 Mexican · Main · Medium difficulty · Vegan
Gluten-Free Mexican Lentil Light Coconut Curry
A gluten-free light coconut curry with lentil, cumin, smoked paprika and chilli, Mexican flavours and no gluten.
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4
- Calories
- 424 kcal
- Protein
- 16 g
- Carbs
- 27 g
- Fat
- 28 g
- Course
- Main
About this Mexican curry
Gluten-Free Mexican Lentil Light Coconut Curry is a Mexican main built around dried lentils. It takes about 35 min from start to finish, 10 minutes of prep and 25 minutes of cooking, and serves 4.
Cooking method: curry. Difficulty is rated medium. Vegan, and marked gluten-free in our data.
Good for: gluten-free, meal prep, one-pot wonders, everyday healthy.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 250 g dried lentils, rinsed
- 200 ml light coconut milk
- 1 cup bell pepper, chopped
- 1 onion, sliced
- 1 tbsp grated ginger
- Seasoning: cumin, smoked paprika and chilli
- Sauce: 2 tbsp lime juice and 2 tbsp olive oil
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Soften the onion and ginger in a little oil for 4 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Stir in the cumin, smoked paprika and chilli and cook for 1 minute.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 3. Add the lentil and coat in the spices.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Pour in the coconut milk and 100 ml water; simmer for 25 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Add the bell pepper for the last 5 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 6. Finish with coriander and lime wedges and serve hot.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Check labels on stock, tamari, mustard and spice blends - gluten hides in them.
Equipment you will need
- Heavy pan with lid
- Wooden spoon
- Chopping board and knife
Nutrition per serving
Estimated per serving: 424 kcal, 16 g protein, 27 g carbohydrate and 28 g fat. Roughly 15% of the energy comes from protein, 25% from carbohydrate and 59% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Gluten-Free Mexican Lentil Light Coconut Curry
Substitutions and variations
- Swap the main protein for firm tofu, chickpeas or paneer. Add tofu near the end so it keeps its shape.
- For a milder sauce, use less curry paste and stir in extra coconut milk at the end.
- If the sauce is thin, simmer it uncovered for a few minutes before serving.
Frequently asked questions about Gluten-Free Mexican Lentil Light Coconut Curry
How long does Gluten-Free Mexican Lentil Light Coconut Curry take to make?
It takes about 35 min in total: 10 minutes of prep and 25 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 424 kcal, with 16 g protein, 27 g carbohydrate and 28 g fat. These are estimates for the recipe's 4 servings.
Is Gluten-Free Mexican Lentil Light Coconut Curry gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Gluten-Free Mexican Lentil Light Coconut Curry ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.