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Lemon coconut curry

Lemon coconut curry

Main dishes

A light Kerala-style curry with lemon, spiced with chili peppers and tempered with a cumin-coconut paste, finished with a mustard seed tadka.

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Recipe from Plutus, adapted by Recette de cuisine ·

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This lemon curry is a zesty and fragrant accompaniment, perfect with rice. Its flavor improves after a short period of rest.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Resting15 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodSlow cooking
  • Estimated cost$3.25 $0.81 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegan
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $0.84
  • $0.12
  • $0.11
  • $0.05
  • $0.95
  • $0.24
  • $0.35
  • $0.13
  • $0.03
  • $0.43

Prices from US supermarkets for 8 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Wash the lemons and cut them into small pieces. ≈ 8 min
  2. Season them lightly with salt, turmeric, and chili powder.
  3. Add a little water and heat gently.
  4. Combine the coconut, cumin, and fenugreek, adding a little water until you have a smooth paste. ≈ 4 min
  5. Pour this mixture into the lemon preparation and bring to a boil.
  6. Heat the oil, then add the mustard seeds, split peas, and curry leaves.
  7. Pour cette sauce, combine it with the curry and let it sit for a few minutes before serving.

The bill

Lemon coconut curry

  • 3 lemons, thoroughly washed and cut into small pieces$0.84
  • 1/4 teaspoon of turmeric$0.12
  • 1 teaspoon of chili powder (or to taste)$0.11
  • ½ teaspoon of mild chili powder$0.05
  • 125 ml of shredded coconut (½ cup)$0.95
  • ½ teaspoon of cumin$0.24
  • 1/4 teaspoon of fenugreek seeds$0.35
  • 1 tablespoon of coconut oil$0.13
  • 1 teaspoon of mustard seeds$0.03
  • a few curry leaves$0.43

Total$3.25

that's $0.81 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 3 lemons, thoroughly washed and cut into small pieces
  • 1/4 teaspoon of turmeric
  • 1 teaspoon of chili powder (or to taste)
  • ½ teaspoon of mild chili powder
  • salt, to taste
  • 125 ml of water (½ cup)
  • 125 ml of shredded coconut (½ cup)
  • ½ teaspoon of cumin
  • 1/4 teaspoon of fenugreek seeds
  • 1 tablespoon of coconut oil
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of urad dal
  • 2 dried red chili peppers
  • a few curry leaves

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