Creamy Coconut Lentil Curry

Why You’ll Love Creamy Coconut Lentil Curry Recipe

• It’s easy and largely hands‑off — after initial prep you just let it simmer.

• The coconut milk creates a silky, comforting texture that pairs beautifully with the earthy lentils.

• It’s budget‑friendly and uses pantry staples like lentils, spices, and canned tomatoes.

• It works as a vegan, gluten‑free meal, yet is flavourful enough to satisfy meat‑eaters too.

• Leftovers taste even better the next day, making it a great prep‑ahead dish.

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

• ginger (chopped)

• turmeric

• sea salt

• dried brown lentils

• cayenne powder (optional)

• water

• coconut milk

• cherry tomatoes

• chopped cilantro

Directions

1. Heat the coconut oil in a large skillet or braiser over medium‑high heat. Add the cumin and coriander seeds, and toast until they begin to brown (about 45 seconds). Then add the chopped garlic and cook about 2 minutes.

2. Add the crushed tomatoes, chopped ginger, turmeric, and sea salt. Stir and cook for about 5 minutes. Then add the lentils, water, and optional cayenne powder, and bring to a boil.

3. Reduce heat to low, cover the pot, and let the lentils simmer for about 35‑40 minutes (or until they are soft and the curry has thickened). Stir occasionally to prevent sticking; if the mixture looks too dry, add another ½–1 cup of water.

4. Once the lentils are tender and the sauce is thick, stir in the coconut milk and cherry tomatoes. Bring it back to a simmer briefly. Remove from heat, then stir in the chopped cilantro.

5. Serve hot, ideally with basmati rice or naan on the side.

Servings and timing

• Prep time: 5 minutes

• Cook time: 55 minutes

• Total time: ~1 hour

• Serves: Approximately 4–6 people (depending on portion size)

Variations

• Add vegetables: Sweet potatoes, mushrooms, red peppers, broccoli, or spinach can be stirred in for extra texture and nutrition.

• Add protein: For a non‑vegan or higher protein version, you could add cubed chicken or tofu.

• Substitute dairy: If you’re not a fan of coconut milk, you could use whipping cream instead (though it becomes non‑vegan).

• Make it into a soup: Add extra water or stock to thin it out and serve as a cozy lentil curry soup.

Storage/Reheating

• In the fridge: Store in a sealed container for up to 4 days.

• In the freezer: Once cooled, transfer to freezer‑proof containers and keep for up to 4 months.

• Reheating: On the stove over low heat, add a splash of water if the curry has thickened overnight. Alternatively, you can warm it in the microwave.

FAQs

What type of lentils should I use?

You can use dried brown or green lentils. Red lentils cook much faster, so if you use them you should reduce the water and shorten the cooking time.

Can I use canned lentils instead of dried?

Yes. If you use canned lentils, omit the water and warm them up in the sauce rather than simmering for the full time.

Is this recipe gluten‑free?

Yes — the recipe uses lentils, tomatoes, spices and coconut milk, none of which contain gluten. Just be sure any additional sides (like naan) are gluten‑free if needed.

How spicy is the curry?

The heat level is moderate with optional cayenne powder. You can adjust the cayenne up or down (or omit it entirely) to suit your taste.

Can I add other vegetables to make it more hearty?

Absolutely. Vegetables like sweet potatoes, cauliflower, carrots, broccoli or spinach work well and can be cooked along with the lentils.

Can I make this ahead of time?

Yes — in fact it tastes even better the next day as the flavors deepen. You can prepare it ahead, refrigerate, and reheat when ready to serve.

What should I serve it with?

It pairs wonderfully with basmati rice or cauliflower rice for a lower‑carb option. Warm naan bread is also a lovely accompaniment.

How thick should the curry be?

The curry should be thick and creamy, not soupy. If it seems too thin at the end of cooking, you can simmer uncovered for a few minutes to reduce it further.

Can I freeze leftovers?

Yes. Let the curry cool to room temperature, then transfer to freezer‑safe containers and freeze for up to 4 months. Thaw overnight in the fridge before reheating.

What’s the best way to reheat it?

Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened during storage. You can also use the microwave, stirring halfway through to heat evenly.

Conclusion

This creamy coconut lentil curry is a warm, flavour‑packed dish that aligns perfectly with vegan or gluten‑free diets — yet it doesn’t compromise on richness or comfort. It’s easy to prep, forgiving to adapt, and perfect for making ahead or turning into leftovers. Whether you’re cooking for yourself, your family, or friends, this curry brings satisfying texture, vibrant taste, and cozy vibes to the table. Enjoy making and sharing it!

Creamy Coconut Lentil Curry

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This creamy coconut lentil curry is a comforting, flavorful, and hearty vegan dish made with red lentils, coconut milk, and warming spices. It’s easy to make in one pot and perfect for a healthy weeknight dinner.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-Inspired
• Diet: Vegan

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon mild curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon chili flakes (optional)
• 1 1/2 cups dried red lentils
• 1 (14-ounce) can crushed tomatoes
• 1 (14-ounce) can coconut milk
• 2 cups vegetable broth
• 1 teaspoon sea salt, more to taste
• Juice from 1/2 lime
• Fresh cilantro, for garnish

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Instructions

1. Heat coconut oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add garlic and ginger, and sauté for 1 minute until fragrant.
3. Stir in curry powder, turmeric, cumin, and chili flakes. Cook for 30 seconds to bloom the spices.
4. Add red lentils, crushed tomatoes, coconut milk, and vegetable broth. Stir to combine.
5. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until lentils are soft and the curry is thickened.
6. Stir in salt and lime juice. Taste and adjust seasonings as needed.
7. Serve hot, garnished with fresh cilantro.

Notes

• Use full-fat coconut milk for a richer curry.
• You can add vegetables like spinach or kale during the last few minutes of cooking.
• This curry freezes well and is great for meal prep.
• Adjust spice level to taste by increasing or omitting chili flakes.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 350
• Sugar: 6g
• Sodium: 750mg
• Fat: 16g
• Saturated Fat: 13g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg