Why You’ll Love This Recipe

Creamy Lentil Curry with Coconut Milk is a comforting and nourishing dish packed with protein-rich lentils, fragrant spices, and the velvety richness of coconut milk. This curry is both hearty and vegan-friendly, making it perfect for weeknight dinners or meal prepping. Its rich flavors develop beautifully, offering a warm and satisfying meal with every spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

red lentilsoniongarlicgingercrushed tomatoescoconut milkvegetable brothcurry powderground turmericground cuminchili powder (optional)salt and pepperfresh cilantro (for garnish)lime juice (optional for brightness)olive oil or coconut oil

directions

Rinse the red lentils thoroughly under cold water and set aside.

In a large pot, heat the oil over medium heat. Sauté the chopped onion until soft and translucent.

Add minced garlic and grated ginger, cooking for another minute until fragrant.

Stir in the curry powder, turmeric, cumin, and chili powder (if using), cooking for about 30 seconds to bloom the spices.

Add the crushed tomatoes, rinsed lentils, and vegetable broth. Stir to combine.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the lentils are tender.

Pour in the coconut milk and stir well. Simmer uncovered for another 5-10 minutes to let the flavors meld and the curry thicken.

Season with salt, pepper, and a squeeze of lime juice if desired.

Garnish with fresh chopped cilantro before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes

Variations

Swap red lentils with green or brown lentils for a firmer texture.

Add chopped spinach or kale for extra greens.

Include diced sweet potato or carrots for a heartier dish.

Adjust spice levels to taste by increasing or reducing chili powder.

Serve over rice, quinoa, or with naan bread for a complete meal.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months.Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the curry.

FAQs

What type of lentils work best?

Red lentils cook quickly and create a creamy texture, perfect for this curry.

Can I use light coconut milk?

Yes, but the curry will be slightly less rich and creamy.

Is this curry spicy?

It can be mild or spicy depending on the amount of chili powder used.

Can I use canned lentils?

It’s best to use dried red lentils for the right texture, but canned lentils can work in a pinch—just reduce cooking time.

How do I thicken the curry?

Simmer uncovered longer to evaporate excess liquid, or mash some of the lentils with a spoon.

Can I add protein?

Chickpeas or tofu are great additions for extra protein.

Is it gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

Do I need a blender?

No, this curry gets its creaminess from the lentils and coconut milk without blending.

Can I double the recipe?

Absolutely, just use a large enough pot and adjust seasoning to taste.

How do I serve it?

Over rice, with flatbread, or even as a soup on its own.

Conclusion

Creamy Lentil Curry with Coconut Milk is a cozy, flavorful dish that’s simple to make and satisfying to eat. Whether you’re looking for a healthy dinner, a make-ahead lunch, or a meatless Monday option, this curry delivers rich taste and comfort in every bite. Give it a try and watch it become a regular in your recipe rotation.