One-Pot Red Lentil Green Curry Rice (Khichdi Style)
A cozy, one-pot vegan khichdi-style dish made with red lentils and rice simmered in creamy coconut milk and fragrant green curry paste. Packed with simple vegetables and gentle spices, this nourishing meal is soft, comforting, and perfect for an easy, low-effort dinner with minimal cleanup.
Servings 3
Ingredients
- ½ cup red lentils masoor dal, rinsed
- ½ cup rice basmati or any white rice, rinsed
- 1 tbsp oil coconut or olive
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 –2 tbsp green curry paste
- ½ cup peas or edamame
- 1 can 400 ml coconut milk ( 1 1/2 cups)
- 2 cups water or vegetable broth
- 2 tsp lime or lemon juice
Instructions
- Heat oil in a pot.
- Cook the onion until soft.
- Add garlic + ginger.
- Add curry paste
- Stir and cook for 1 minute until fragrant.
- Add lentils, rice, coconut milk, and water. Mix well.
- Bring to a boil.
- Lower the heat, cover, and cook 20–25 minutes
- Stir occasionally to prevent sticking.
- It should be soft, creamy, slightly porridge-like (like khichdi).
- Add a splash of water if needed.
- Add peas or edamame, salt, and lime juice. Stir gently.
- Want softer, porridge-style khichdi → add an extra ½ cup of water
- Want more fluffy rice texture → reduce water slightly
- Stir more = creamier (lentils break down)