Why You’ll Love Creamy Coconut Lentil Curry Recipe
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It uses simple, everyday ingredients yet delivers deep, layered flavors.
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It’s vegan and gluten‑free, making it suitable for many dietary preferences.
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One‑pot cooking keeps cleanup minimal.
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Plenty of hands‑off simmering time means you can relax while it cooks.
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It makes excellent leftovers — tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• coconut oil
• cumin seeds
• coriander seeds
• garlic (chopped)
• crushed tomatoes
• fresh ginger (chopped)
• turmeric
• sea salt
• dried brown lentils
• cayenne powder (optional)
• water
• canned coconut milk
• cherry tomatoes
• chopped cilantro
Directions
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Heat the coconut oil in a large skillet or braiser over medium‑high heat. Add the cumin and coriander seeds and toast them until they begin to brown (about 45 seconds). Then add the chopped garlic and let it brown for about 2 minutes.
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Add the crushed tomatoes, chopped ginger, turmeric and salt to the pot. Stir and cook for about 5 minutes to blend the flavors. Then add the dried brown lentils, cayenne (if using), and water. Bring everything to a boil.
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Reduce the heat to low, cover the pot, and let it simmer for 35‑40 minutes, or until the lentils are soft and the curry has thickened. Stir occasionally, and if it begins to look dry, add an extra ½ to 1 cup of water.
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Once the lentils are tender and the sauce is thickened, stir in the coconut milk and cherry tomatoes. Bring the pot back to a gentle simmer, then remove from heat and stir in the chopped cilantro.
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Serve hot, ideally with basmati rice or naan bread.
Servings and timing
Servings: About 6 (assuming ~1½ cups per person)
Prep time: ~5 minutes
Cook time: ~55 minutes
Total time: ~1 hour
Variations
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Add extra vegetables: sweet potatoes, mushrooms, red peppers, broccoli or spinach stirred in at the end.
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Add protein: cubed tofu or chicken can be added if you’re not strictly vegan.
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Skip the coconut: if you’re not a fan of coconut milk, replace with heavy cream or another creamy alternative.
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Turn it into a soup: add extra water or vegetable/chicken stock for a thinner consistency.
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Use red lentils: they cook faster — use 1 cup water instead of 2 cups and reduce simmer time accordingly.
Storage/Reheating
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In the fridge: Store in a sealed container for up to 4 days.
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In the freezer: Let it cool, then transfer to freezer‑safe containers; it can be frozen for up to 4 months.
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To reheat: On the stove over low heat, warming gently and adding a splash of water if it’s thickened. Alternatively, use the microwave and stir halfway through.
FAQs
How do I adjust the spice level?
If you prefer milder flavors, omit or reduce the cayenne powder. For extra heat, you can add more cayenne or a dash of chili flakes toward the end.
Can I use lentils other than brown?
Yes. Green lentils work similarly. Red lentils cook much faster—if you use them, reduce the water to about 1 cup and shorten the simmer time accordingly.
Is this recipe gluten‑free?
Yes. All the core ingredients are naturally gluten‑free. Just ensure any sides (like naan bread) are gluten‑free if you need that.
Can I make this ahead for meal prep?
Absolutely. It tastes even better the next day as the flavors meld. Make a double batch and portion for lunches or dinners.
How can I add more veggies?
You can stir in spinach near the end, or cook diced sweet potato, cauliflower, carrots or broccoli with the lentils so they become tender in the same pot.
What should I serve it with?
This curry is great served with basmati rice, cauliflower rice for a lighter option, or warm naan bread.
Can I use a slow cooker?
Yes — there is a variation of this recipe adapted for the crockpot. Use compatible liquid amounts and timing to adjust for slow cooking.
How creamy will the curry be?
The coconut milk adds richness and creaminess. If you prefer thinner consistency, you can reduce coconut milk slightly or add more water/stock.
How do I prevent lentils sticking to the bottom?
Stir the pot a few times during simmering. If the curry looks dry or starts sticking, add half a cup to one cup of water, cover and continue cooking.
What’s the best way to reheat leftovers?
On the stove over low heat while stirring gently is ideal. If the curry has thickened in the fridge, add a splash of water to restore texture. The microwave works too for individual portions.
Conclusion
This creamy coconut lentil curry is an easy, comforting, flavor‑packed recipe that works any night of the week. Whether you’re cooking for a vegan household or simply looking to try something new and hearty, this one‑pot dish checks all the boxes. With minimal prep and a generous simmering time to build depth, it’s a reliable go‑to meal — and it holds up beautifully for leftovers. Give it a try and let it become a staple in your rotation.
Creamy Coconut Lentil Curry
This creamy coconut lentil curry is a healthy, easy, and delicious vegan dish made with red lentils, coconut milk, and aromatic spices. It’s a comforting one-pot meal that’s perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon mild curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne (optional)
- 1 1/2 cups dried red lentils
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 teaspoon sea salt (or to taste)
- Fresh cilantro, to serve
- Cooked rice or naan, for serving
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
- Add the garlic and ginger and cook for another minute.
- Stir in the curry powder, turmeric, cumin, cinnamon, and cayenne (if using), and cook for 1 minute to release the spices’ aroma.
- Add the lentils, diced tomatoes, coconut milk, vegetable broth, and salt. Stir well to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until the lentils are soft and the curry has thickened. Stir occasionally to prevent sticking.
- Adjust salt and spice level to taste. Serve hot, garnished with cilantro, over rice or with naan.
Notes
- This curry thickens as it sits. Add a splash of water or broth when reheating.
- You can add vegetables like spinach or kale in the last few minutes of cooking for extra nutrition.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
