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Creamy Coconut Lentil Curry: A Comforting Bowl of Plant-Based Goodness

Creamy Coconut Lentil Curry

This Creamy Coconut Lentil Curry combines earthy red lentils, aromatic spices, and velvety coconut milk into a deeply satisfying meal. Hearty yet light, this plant-based curry delivers complex flavors with minimal effort—perfect for weeknights or impressive entertaining.
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Total Time 45 minutes
Course Main Course
Cuisine Indian-inspired
Servings 6 Portions

Ingredients
  

  • 2 cups red lentils rinsed and drained
  • 2 tablespoons coconut oil or vegetable oil
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 2- inch piece fresh ginger grated
  • 2 tablespoons curry powder mild or hot, depending on preference
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 1 can 14 oz diced tomatoes
  • 2 cans 14 oz each full-fat coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon salt or to taste
  • 2 tablespoons fresh lime juice
  • Fresh cilantro chopped, for garnish
  • Cooked basmati rice or naan bread for serving

Instructions
 

  • Heat the oil in a large pot over medium heat. Once hot, add the diced onion and cook until translucent and beginning to brown, about 5-7 minutes.
  • Add the garlic and ginger to the pot and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  • Stir in all the dry spices (curry powder, turmeric, cumin, and red pepper flakes if using) and cook for 30 seconds to toast the spices and release their flavors.
  • Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine, making sure no lentils are sticking to the bottom.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the lentils are tender but not mushy.
  • Pour in the coconut milk and stir to incorporate. Continue simmering uncovered for 10 minutes, allowing the curry to thicken slightly.
  • Season with salt to taste and stir in the fresh lime juice just before removing from heat. The lime juice brightens all the flavors.
  • Let the curry rest for 5 minutes before serving. This allows the flavors to meld and the curry to reach the perfect consistency.
  • Serve hot over basmati rice or with naan bread, garnished with plenty of fresh cilantro.

Notes

  • Red lentils cook much faster than other varieties and break down to create that creamy texture we’re after. If substituting green or brown lentils, increase cooking time by 10-15 minutes.
  • For an extra layer of flavor, add a cinnamon stick or a couple of cardamom pods with the spices and remove before serving.
  • This curry freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers.
  • For a thicker curry, use an immersion blender to partially blend the mixture before adding the coconut milk.
  • The flavor improves over time, making this ideal for meal prep—it tastes even better the next day!