Name: Creamy Coconut Lentil Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-Inspired
Ingredients: 1 tablespoon coconut oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon chili flakes (optional); 1 cup red lentils, rinsed; 1 can (14 oz) full-fat coconut milk; 2 cups vegetable broth; 1 teaspoon salt (or to taste); 1 tablespoon tomato paste; 1 tablespoon lemon juice; Fresh cilantro, for garnish

Creamy Coconut Lentil Curry a rich, creamy, and soul-warming coconut lentil curry that comes together in just one pot. I love how it balances comforting flavors with nourishing ingredients—perfect for busy weeknights, meal prep, or when I just want something warm and satisfying without much fuss.

Ingredients

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

1 tablespoon coconut oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1/2 teaspoon chili flakes (optional)

1 teaspoon ground turmeric

1 teaspoon ground cumin

2 cups vegetable broth

1 cup red lentils, rinsed

One can (14 oz) full-fat coconut milk

1 teaspoon salt (or to taste)

Fresh cilantro, for garnish

1 tablespoon tomato paste

1 tablespoon lemon juice

Directions

I heat the coconut oil in a large pot over medium heat. Once hot, I add the chopped onion and sauté it for about 5 minutes until it becomes soft and translucent.

Then I stir in the minced garlic and grated ginger, letting them cook for another 1–2 minutes until their aroma is released.

I add the curry powder, turmeric, cumin, and chili flakes at this stage, stirring for 30 seconds to toast the spices and deepen their flavors.

Next, I pour in the rinsed red lentils, coconut milk, vegetable broth, salt, and tomato paste. I give it a good stir to combine everything.

Then I bring the mixture to a boil, then lower the heat and let it simmer, covered, for 20–25 minutes. I make sure to stir it occasionally so nothing sticks to the bottom.

Once the lentils are soft and the curry is thick and creamy, I stir in the lemon juice, adjust the seasoning, and it’s ready to serve.

I like to serve it hot, topped with fresh cilantro. It’s amazing with rice, naan, or even quinoa.

Servings and timing

Servings: 4 servings

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Calories: About 320 kcal per serving

Variations

I sometimes add chopped spinach or kale in the last 5 minutes of cooking for an extra nutrient boost.

For more texture, I mix in cooked chickpeas or diced sweet potatoes.

I adjust the spice level by adding more or less chili flakes depending on who I’m serving.

If I want extra creaminess, I stir in a spoonful of almond butter or cashew cream at the end.

To switch things up, I use yellow lentils or green lentils instead of red, but I cook them a bit longer.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight.
To reheat, I warm it up in a saucepan over medium heat, adding a splash of water or broth if it thickens too much. It also reheats well in the microwave.
If I want to freeze it, I let it cool completely first, then store it in freezer-safe containers for up to 3 months.

FAQs

How can I make this curry spicier?

I add extra chili flakes, a pinch of cayenne, or even a chopped fresh chili if I want more heat.

Can I use green or brown lentils instead of red?

Yes, I can, but I keep in mind they take longer to cook and won’t break down as smoothly, so the texture will be a bit different.

What can I serve with this lentil curry?

I usually go for basmati rice, naan bread, or quinoa. Sometimes I even use it as a filling for wraps or bowls.

Can I make this in an Instant Pot?

Yes, I can sauté the aromatics using the sauté function, then cook everything on high pressure for about 10 minutes, with a natural pressure release.

Is this curry kid-friendly?

Absolutely. I just skip or reduce the chili flakes and adjust the spices slightly to make it milder.

Conclusion

This creamy coconut lentil curry is one of my favorite plant-based comfort meals. It’s easy, satisfying, and nourishing, with just the right amount of spice and richness. Whether I’m meal prepping for the week or needing something quick and cozy, this recipe always delivers.

Recipe:

Creamy Coconut Lentil Curry

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Author: Sophia
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegan

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Description

A rich, creamy, and soul-warming coconut lentil curry made in one pot. Packed with protein, bold spices, and nourishing ingredients—perfect for weeknights or meal prep.