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.

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

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Instructions

Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
Add the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Stir in the curry powder, turmeric, cumin, and chili flakes. Toast the spices for about 30 seconds.
Add the rinsed red lentils, coconut milk, vegetable broth, salt, and tomato paste. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 20–25 minutes, stirring occasionally, until lentils are soft and the curry is thick.
Stir in the lemon juice, taste and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro. Great with rice, naan, or quinoa.

Notes

Add chopped spinach or kale in the last 5 minutes of cooking for extra nutrients.

Mix in cooked chickpeas or sweet potatoes for more texture.

Adjust spice level by increasing or decreasing chili flakes.

For extra creaminess, stir in almond butter or cashew cream at the end.

Use green or yellow lentils as alternatives, but adjust cooking time accordingly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 12g
Cholesterol: 0mg