Red Lentil Curry Recipe

This Red Lentil Curry 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.

Coconut Milk Curry Lentils in a pan with cilantro and lime

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.

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⭐️⭐️⭐️⭐️⭐️ Reader Review

"Love rich and creamy lentil curry like this! How comforting to enjoy with a bowl of rice and naan!"

-Abi

Ingredients

While the list may be bigger than some recipes, most grocery stores should have all you need.

Coconut Milk Curry Lentils ingredients

See the recipe card below for the exact quantities of each ingredient.

  • Small Onion: I like yellow to add a hint of sweetness, can use a shallot.
  • Minced Garlic: Sauté alongside the fresh ginger to help create the base for many traditional curries.
  • Fresh Ginger: Brings warmth and brightness to balance the richness of the coconut milk.
  • Curry Powder: Gives the 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; can swap for yellow lentils.
  • Full-Fat Coconut Milk: Creates a silky curry sauce with a subtle sweetness.

This simple recipe can be made with a large saucepan with deep sides and measuring cups and spoons.

Variations

  • Sweet Potatoes: Add cubes of sweet potato for extra heartiness and natural sweetness.
  • Veggies: Stir in leafy greens, like fresh spinach or kale during the last minutes of cooking to soften.
  • Heartier Meal: Serve on basmati or brown rice to add even more structure. Or for a more traditional presentation serve with rice and naan.
  • Add Heat: Sprinkle some red pepper flakes or ½ teaspoon cayenne pepper for a some spice.
  • Instant Pot Version: Cook on high pressure for 10 minutes with a natural release for hands-off cooking.

How to Make Red Lentil Curry

This coconut lentil curry recipe comes together easily in one large pot. 

Coconut Milk Curry Lentils being cooked in a skillet

Add 1 tablespoon coconut oil (or olive oil) to a large pan over medium heat and cook chopped onion for about 3 minutes, then add garlic and ginger and cook until fragrant.

Place all the spices: curry powder, ground coriander, garam masala, ground cumin and sea salt and cook for 1 minute.

Add lentils, creamy 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.

Stir about every 5 minutes, to keep from sticking, until the lentils are tender. If they are not soft yet and you are almost out of liquids, place a lid on top and reduce the heat.

Hint: Simmering on medium-low heat keeps the coconut curry sauce from splitting.

Coconut Milk Curry Lentils spooned in a pan

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

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

Coconut Milk Curry Lentils plated with rice and naan

Lentil Curry Recipe FAQs

Do I need to soak the lentils first?

There is no need to soak them, red lentils cook quickly.

Can I swap vegetable broth for chicken broth?

Yes, though it will no longer be considered a vegan recipe.

What if my curry gets too thick?

Stir in extra broth or coconut milk to thin it to your liking.

Coconut Milk Curry Lentils scooped on naan

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Coconut Milk Curry Lentils in a skillet with cilantro

Red Lentil Curry Recipe

Eva Filer
This Red Lentil Curry Recipe is creamy and cozy, with tender lentils simmered in a rich coconut curry sauce with warming spice.
5 from 5 votes
Add to Shopping List
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course 60 Minutes or Less, Mains, One Pot
Cuisine Indian-Inspired
Servings 8
Calories 155 kcal

Equipment

  • Large Pan with Deep Sides with lid
  • Measuring Cups and Spoons

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium yellow onion chopped
  • 6 cloves garlic minced
  • 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 can coconut milk full fat
  • 3 cups vegetable broth low sodium

Instructions
 

  • Add 1 tablespoon coconut oil (or olive oil) to a large pan over medium heat and cook chopped onion for about 3 minutes, then add garlic and ginger and cook until fragrant.
  • Place all the spices: curry powder, ground coriander, garam masala, ground cumin and sea salt and cook for 1 minute.
  • Add lentils, creamy 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.
  • Stir about every 5 minutes, to keep from sticking, until the lentils are tender. If they are not soft yet and you are almost out of liquids, place a lid on top and reduce the heat.

Notes

  • Cook Low and Slow: Simmering on medium-low heat keeps the coconut curry sauce from splitting.
  • 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.

Nutrition

Calories: 155kcalCarbohydrates: 25gProtein: 9gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 1229mgPotassium: 387mgFiber: 11gSugar: 2gVitamin A: 219IUVitamin C: 3mgCalcium: 38mgIron: 3mg
Keyword Coconut Milk, Creamy, Curry, Easy, Lentils, Mains, One Pot Recipe, Red Lentils, Simple, Vegetarian
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9 Comments

  1. 5 stars
    This is such a fantastic meal for busy weeknights or when you want something cozy but not heavy. There is so much flavor and the texture of the lentils is perfect.

  2. 5 stars
    This Coconut Milk Curry Lentils looks so comforting and flavorful! Can’t wait to try it for a cozy dinner soon.

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