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Coconut Milk Curry Lentils in a skillet with cilantro
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5 from 5 votes

Red Lentil Curry Recipe

This Red Lentil Curry Recipe is creamy and cozy, with tender lentils simmered in a rich coconut curry sauce with warming spice.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: 60 Minutes or Less, Mains, One Pot
Cuisine: Indian-Inspired
Keyword: Coconut Milk, Creamy, Curry, Easy, Lentils, Mains, One Pot Recipe, Red Lentils, Simple, Vegetarian
Servings: 8
Calories: 155kcal
Author: Eva Filer

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: 155kcal | Carbohydrates: 25g | Protein: 9g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 1229mg | Potassium: 387mg | Fiber: 11g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 3mg
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