Coconut Milk Curry Lentils

This Coconut Milk Curry Lentils recipe is creamy, cozy and full of warming spices. Red lentils simmer in a rich coconut curry sauce until perfectly tender, with just the right balance of subtle sweetness and spice.

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.

Why You Will Love This Recipe

• 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.

Ingredients

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.

Variations

• 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.

How to Make Coconut Milk Curry Lentils

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.

Recipe Tips

• 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.

More One Pot Recipes You Will Love

Storage Instructions

• 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.

Serving Suggestions

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

Coconut Milk Curry Lentils Recipe FAQs

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Coconut Milk Curry Lentils

Eva Filer

This Coconut Milk Curry Lentils recipe is creamy, cozy and full of warming spices, with tender red lentils in a rich coconut curry sauce.

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course 60 Minutes or Less, Mains, One Pot

Cuisine Indian-Inspired

Servings 6

Calories 362 kcal

Equipment

• Large Pan
• Measuring Cups and Spoons

Ingredients

  

1x2x3x

• 1 tablespoon coconut oil
• 1 medium yellow onion chopped
• 6 cloves garlic chopped
• 2 tablespoon fresh ginger peeled and chopped
• 1 ½ tablespoon curry powder
• ½ teaspoon ground coriander
• ½ teaspoon garam masala
• 2 teaspoon ground cumin
• 1 tablespoon sea salt
• 1 ½ cup dry red lentils rinsed
• 1 400 mL can coconut milk full fat
• 3 cups vegetable broth low sodium

Get Recipe Ingredients

Instructions

 

• 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.

Notes

• Lentils thicken as they cook and may stick to the bottom of the pan.
• Add a squeeze of lemon juice or lime juice for brightness.
• The best part of this dish is its creamy textures, so try not to swap for light, unless it is necessary.
• Like many curry recipes, this one tastes even better the next day.
• Simmering on medium-low heat keeps the coconut curry sauce from splitting.

Nutrition

Calories: 362kcalCarbohydrates: 37gProtein: 14gFat: 19gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1649mgPotassium: 694mgFiber: 16gSugar: 5gVitamin A: 292IUVitamin C: 7mgCalcium: 61mgIron: 6mg

Keyword Coconut Milk, Curry, Lentils, Mains, One Pot Recipe, Sides, Vegetarian

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