Sri Lankan Coconut Lentil Curry Recipe | The Bellephant (2024)

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Written by thebellephant Published on April 13, 2017 in Curries, Mains, Recipes, Vegetarian

This Coconut Lentil Curry (Parippu Curry)is something my mum would cook at least once a week growing up. (She still does). It’s a staple curry among any Sri-Lankan household – probably down to it being so yummy and easy to do.This is the recipe my mum has been cooking forfor years and years. However, I’d like to add that the ground cumin mynew addition to it(only one extra ingredient I know). I mean, this curry has pleased for so long it didn’t need much changing.

In Sri Lanka, Parippu curry is often enjoyed for breakfast with roti. However for a larger meal, traditionally you’d serve this with at least two or more dishes such as a AubergineCurryand Okra Curry. Often, I’ll just eat a whole bowl ofCoconut Lentil Curry like a soup with some poppadoms and lime pickle. (That is if I’m lucky enough to have them in my cupboard.)

If you fancy adding veggies to this, just chop them up and throw them in to cook with the lentils at the very start. Have no coconut cream? You can add milk instead (just add less so it doesn’t get too watery).

This recipe is perfect for 4 people if you’re eating abowl of on its own. If you’re serving it with other dishes it’s perfect for 6-8 people.

If you try this recipe out, be sure to tag me using #thebellephant on Instagram, Twitter or Facebook.

Coconut Lentil Curry, Sri-Lankan Style

Serves: 4-8

Ingredients

450g red split lentils
1 litre water
1 tbsp ground cumin
2 tsp turmeric
250ml coconut cream
2tbsp coconut oil
2 onions, sliced
4-6 cloves garlic, minced
3 green chillies, finely chopped
2 tsp mustard seeds
2 tsp cumin seeds
2 tsp fennel seeds
Salt to taste
To serve: fresh coriander

Instructions

Wash and drain the lentils a few times (until the water isn't cloudy from the starch).
Add 1 litre of boiling water in to a saucepan along with the washed lentils, turmeric, salt and ground cumin.
Bring to the boil and cook for 10-15 minutes until the lentils are softened. Stir in the coconut cream and cook for a further 5 minutes.
Meanwhile, heat the coconut oil in another pan. Fry the mustard, cumin and fennel seeds for about 30 seconds then throw in the onions, garlic and chillies. Cook for 5-10 minutes until the onions and garlic are browned. Taste and add more salt if necessary.
Stir the onion and spice mix through the lentils or alternatively serve the lentils topped with it.

https://thebellephant.com/recipes/sri-lankan-coconut-lentil-curry/

Optional: Garnish with chopped fresh coriander.

31 Comments

Sarah
September 13, 2022 at 2:49 am ·Reply

Another delicious recipe 🙂 Thank you Shika x
Jon Johnvin
September 2, 2022 at 12:45 pm ·Reply

I really enjoyed this recipe but I didn’t have fresh coriander leaves on hand for the last part so I just stirred in parsley leaves with chopped scallions. And I substitute 2 scotch bonnets in place of the green chiles. A little heat for the seasonings definitely goes a long way. I will be making this again!
- thebellephant
  September 5, 2022 at 9:08 am ·Reply
  
  So glad you enjoyed it Jon :). I’ve never tried it with parsley but might give it a go next time! Another traditional way to make this is with dried red chillies vs green – seeing as you enjoy heat I hope you’ll try it out. Shika x
Ella Bedrock
July 3, 2020 at 6:54 pm ·Reply

This is really tasty! I actually made it in the slow cooker and served it with some homemade flatbreads and it turned out really well.
- thebellephant
  August 13, 2020 at 10:33 am ·Reply
  
  Thanks Ella! So glad to hear it :). I love having mine with roti – you should check out my Easy Roti recipe.
  Shika
Diana Watts
September 25, 2019 at 4:17 am ·Reply
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Absolutely delicious!!! This will definitely be a repeat meal!
- thebellephant
  April 8, 2020 at 3:30 pm ·Reply
  
  Thank you so much Diana! Sorry for not replying sooner – I took a little break from my site but am back :). Really appreciate such a lovely comment from you! Shika x
Marie-Eve
May 21, 2018 at 12:26 am ·Reply

Hi Shika !
It was wonderful thanks for the recipe! It will become a classic here :))
Marie-Eve from Montréal Canada
- thebellephant
  May 22, 2018 at 5:04 am ·Reply
  
  Hi Marie-Eve! Glad to hear it :).
  I hope you’ll try my other recipes too and I’ll be adding more Sri Lankan ones very soon.
  Shika xx
Laura
May 1, 2018 at 2:30 pm ·Reply

Hi does anyone know if this freezes okay? I tried it last night and have loads left over 😃
- thebellephant
  May 2, 2018 at 6:26 am ·Reply
  
  Hey Laura,
  Hope you enjoyed it! I always freeze leftovers of it 🙂 Just defrost it in the fridge overnight or in the microwave before reheating.
  Shika xx
Sally
March 7, 2018 at 8:31 am ·Reply

This sounds amazing! Although our household can’t stand fennel. Can it be left out or replaced with something else?
- thebellephant
  March 8, 2018 at 7:14 am ·Reply
  
  Hi Sally, you can easily just leave the fennel out. The other spices add enough flavour to compensate 😊. Hope you enjoy it! xx Shika
- Emily
  September 22, 2020 at 7:06 pm ·Reply
  See Also
  Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy) Recipe
  
  Can you use tinned coconut milk over coconut cream?
  Thanks
  X
  - thebellephant
    November 5, 2020 at 9:24 am ·Reply
    
    Coconut milk will work fine too – Just add less as it’s a lot less thick then cream 🙂
    - Shelley
      December 21, 2020 at 11:34 am ·Reply
      
      Hello! This looks amAzing! I’d like to make this week. What type of green chili’s do you recommend? I use them all and they have a distinct flavor so I’d love to know which you use. Thank you 💜
      - thebellephant
        January 1, 2021 at 8:18 am
        
        Hey Shelley, I usually use green birds eye chillies or small finger chillies 😀. Shika x
Katie
February 21, 2018 at 4:38 pm ·Reply

Hi I’m just trying this out right now and just about to cook the onions etc but I noticed the recipe says jeera seeds and cumin seeds… aren’t these the same thing? I’m worried that I am missing an ingredient now. Looks delicious though!
- thebellephant
  March 2, 2018 at 12:51 pm ·Reply
  
  Hi Katie, sorry for not getting back to you sooner! I’ve changed the recipe to say ‘fennel seeds’ now as in Sri-lanka both cumin and fennel seeds are referred to as small and big jeera which I now realise can be very confusing. Hope you enjoy the recipe xx Shika
Vanessa
January 12, 2018 at 7:38 pm ·Reply

This looks great! Could you please explain the difference between jeera and cumin seeds? When I Google it, I see that they are the same. So do I add 4 tsps of cumin seeds? Thank you!
- thebellephant
  March 5, 2018 at 7:08 pm ·Reply
  
  Sorry for not getting back sooner! I’ve updated it to say fennel seeds to clear up any confusions! Hope you enjoy it xx Shika
Josephine
January 8, 2018 at 4:13 am ·Reply

I haven’t heard of Jeera before – Google tells me its cumin. Have you got 2 different types of cumin in the recipe?
- thebellephant
  March 5, 2018 at 7:09 pm ·Reply
  
  Hi Josephine, Sorry for not getting back to you sooner. In Sri-lanka small-jeera is used for cumin and the term big-jeera is used for fennel seeds. Apologies for the confusion. I’ve updated the recipe now so hope you try it out 🙂 xx Shika
Shannon
December 31, 2017 at 10:26 pm ·Reply

What’s the difference between jeera seeds and cumin seeds? From what I’ve read jeera seeds are cumin seeds….
- thebellephant
  March 5, 2018 at 7:10 pm ·Reply
  
  Hi Shannon, sorry for not replying to you sooner. I’ve updated the recipe now to say ‘fennel seeds.’ Sorry for the confusion! Hope you enjoy the curry 🙂 xx Shika
Naomi Jansen
December 1, 2017 at 9:23 am ·Reply

This recipe looks super yummy & I can’t wait to make it! I made a Sri Lankan Egg curry recently & fell in love with it at once. So, this recipe sounds heavenly to me:) I was just wandering what Jeera seeds are. When I google the word, it says that Jeera seeds are Cumin seeds. Is this right, is it just a different type of cumin?
Thanks again for sharing & I’ll let you know how things turned out:)
Greetings, Naomi
- thebellephant
  March 2, 2018 at 12:49 pm ·Reply
  
  Hi there, thanks for getting in touch! Glad you love Sri Lankan curries. I’ve updated the recipe now to say ‘fennel seeds’ as this is what they are :). Jeera is used for both cumin and fennel which can be confusing! Would love to know how you found it. xx Shika
EHJ
August 13, 2017 at 1:23 pm ·Reply

Thanks so much for the recipe, been obsessed with Sri Lankan curries since visiting in April 🙂 Is this recipe suitable for freezing? Xx
- thebellephant
  August 15, 2017 at 10:08 am ·Reply
  
  Hey there 🙂 You’re very welcome! Yes definitely, I always freeze leftovers for a rainy day 😉
Laurel
April 14, 2017 at 5:23 pm ·Reply

This soup looks so AMAZING! Pinning to make ASAP!
- thebellephant
  April 16, 2017 at 6:55 pm ·Reply
  
  Thank you! Hope you enjoy it 🙂

Hi, I'm Shika!The Bellephant is my passion for Food and Photography. I am a Stylist, Photographer and Recipe Book Designer based in Brisbane.Thanks for visiting my page!

FAQs

What is the most popular Sri Lankan curry? ›

One of the most popular Sri Lankan curries is the ambul thiyal - sour fish curry. This dish originated in Southern Sri Lanka as a way to preserve fish. Cubed fish, usually tuna, is sauteed in spices such as garlic, turmeric, black pepper and cinnamon.

View Details ›

What is the main dish of Sri Lanka? ›

Rice and curry

Kiribath Typical Sri Lankan dish of rice and prawns. The central feature of Sri Lankan cuisine is boiled or steamed rice, served with a curry of fish or meat, along with other curries made with vegetables, lentils, or fruits. Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambols.

What is lentil curry made of? ›

It's a gourmet-tasting yet weeknight-friendly meal that packs rich and decadent flavors into a simple one-pot recipe. Using pantry staples, like red lentils, coconut milk, aromatics, ground Indian spices, and almond butter, this hearty lentil curry comes together in a snap.

Find Out More ›

What is the difference between red and green curry lentils? ›

In short, the nutritional difference between red lentils vs green lentils is minimal. They each contain a similar amount of calories, carbs, protein, fat, vitamins, and minerals. The biggest difference between the two is their taste and texture, with the red variety having a mushier consistency and sweeter taste.

Show Me More ›

What makes Sri Lankan curry different? ›

Sri Lanka is an island nation in South Asia just off the southeast coast of India. The Sri Lankan version of chicken curry is known for its blend of traditional Sri Lankan spices and creamy coconut milk, which gives it a distinct and aromatic flavor.

Read The Full Story ›

Which is the tastiest curry in the world? ›

No surprise then that the TasteAtlas guide has listed the 10 best curries in the world.

01 ⸻ 10. Panang curry. (c) shutterstock.
02 ⸻ 10. Malai kofta. (c) shutterstock.
03 ⸻ 10. Japanese karī (c) shutterstock.
04 ⸻ 10. Khao Soy soup. ...
05 ⸻ 10. Shahi paneer. ...
06 ⸻ 10. Butter chicken. ...
07 ⸻ 10. Green curry. ...
08 ⸻ 10. Massaman curry.

More items...

May 24, 2023

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What is the junk food of Sri Lanka? ›

Some of the most popular fast-food items in the world are Burgers, Pizza, French fries, Muffin, Fried chicken, and Doughnuts. But in South Asian countries, especially in Sri Lanka, pastry, rolls, wade, roti, pizza, and buns are the most popular fast-food items (Jayasinghe & De Silva, 2014).

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What is the most expensive dish in Sri Lanka? ›

Well, it is indeed a place worth visiting. But apart from the historical thrill that you will experience, Galle will also let you taste Sri Lanka's most expensive dish. It's called Fortress Stilt Fisherman Indulgence. Woah, that's quite a name!

What is the national fruit of Sri Lanka? ›

Jackfruit is the national fruit of Srilanka. The capital of Srilanka is Sri Jayawardenepura Kotte, Colombo.

Read The Full Story ›

Why does my lentil curry taste bitter? ›

The most likely cause of your problem are:

Burning your garlic. Garlic ought to be cooked on a low heat and stirring regularly.
Burning your dry spice. It is a good idea to add the dry spices (cumin, coriander and garam masala) while the tomato & onion base has moisture. ...
Too much turmeric.

Feb 17, 2022

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How do you thicken lentil curry? ›

Use a slurry.

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

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What ethnicity eats lentils? ›

Lentils remain a staple in Middle Eastern and Indian diets, and are popular in cuisines throughout the world.

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Which color lentil is healthiest? ›

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Which lentils taste the best? ›

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

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Do lentils go bad? ›

If stored at less than 15 percent moisture and under 60 degrees Fahrenheit, lentils have a shelf life of up to three years; however, long storage may cause discoloration, hardness or moisture absorption.

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Which curry is the most popular? ›

Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries.