Coconut Milk Curry Lentils

This is one of those recipes that looks like it took hours to make, but comes together so fast. Making it perfect for a simple weeknight dinner, a loaded plant-based protein option or you need a cozy curry recipe.

For more hearty and comforting vegetarian dishes, try our Pumpkin Carrot Soup and Spinach Lasagna Roll Ups.

• Creamy Curry Texture: Full-fat coconut milk creates a silky, velvety sauce.
• Rich with Warming Spices: Curry powder, cumin and garam masala layer Indian flavors.
• Plant-Based Protein: Lentils are a budget-friendly way to add protein and fiber.
• Quick Cook Time: Red lentils simmer in just 20-25 minutes, making this a fast comfort meal.
• Versatile Base: Easy to adapt with vegetables, leafy greens or different types of lentils.

This dish comes together with pantry staples and a few fresh ingredients you can find at any grocery store.

See the recipe card below for the exact quantities of each ingredient.

• Fresh Ginger: Brings warmth and brightness to balance the richness of the coconut milk.
• Curry Powder: The backbone of the dish, giving the curry its signature flavor.
• Garam Masala: Adds warmth and complexity with hints of sweet spices.
• Ground Coriander & Cumin: Earthy spices that round out the flavor profile.
• Dry Red Lentils: A fast-cooking type of lentil that breaks down into a creamy base.
• Full-Fat Coconut Milk: Creates a silky curry sauce with a subtle sweetness.

This simple recipe can be made with a large skillet with deep sides and measuring cups and spoons.

• Brown Lentils: A sturdier type of lentil that holds shape but will extend the cook time.
• Sweet Potatoes: Add cubes of sweet potato for extra heartiness and natural sweetness.
• Fresh Spinach: Stir in leafy greens at the end for added nutrition and color.
• Red Pepper Flakes: Sprinkle in for a little bit of heat.
• Instant Pot Version: Cook on high pressure for 10 minutes with a natural release for hands-off cooking.

This coconut lentil curry recipe comes together easily in one large pot.

Add coconut oil to a large pan or skillet over medium heat and cook chopped onion for about 3 minutes, then add garlic and ginger and cook until fragrant.

Place all the spices in the pan, along with the salt, and cook for 1 minute.

Add lentils, coconut milk and vegetable broth to the pan mixing until fully incorporated.

Increase heat to high and bring to a boil, then reduce to low and simmer for about 20 minutes, or until the lentil are tender (they should not be crunchy at all), stirring about every 5 minutes to keep from sticking.

Serve warm on top of steamed rice, garnished with fresh cilantro.

Hint: Simmering on medium-low heat keeps the coconut curry sauce from splitting.

• Stir Often: Lentils thicken as they cook and may stick to the bottom of the pan.
• Taste Before Serving: Add a squeeze of lemon juice or lime juice for brightness.
• Use Full-Fat Coconut Milk: The best part of this dish is its creamy textures, so try not to swap for light, unless it is necessary.
• Next-Day Flavor: Like many curry recipes, this one tastes even better the next day.

One pot meals are always a weeknight win! Try our Marry Me Chicken Soup or Tomato Basil Chicken for more family-friendly dinners you can get on the table quickly.

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• Refrigerator: Once cooled, store in an airtight container for 3-4 days.
• Freezer: Freeze in portions for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before rewarming.
• Reheating: Warm gently on the stove in a medium saucepan with a splash of broth or coconut milk to loosen the sauce.

• Sides: Roasted cauliflower, Sautéed Green Beans or Mashed Potatoes.
• Protein Pairings: Herb Butter Turkey, Chicken Thighs and Mississippi Pot Roast.

There is no need to soak them, red lentils cook quickly.

Yes, though it will no longer be considered a vegan recipe.

Stir in extra broth or coconut milk to thin it to your liking.

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