This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch the next day.
| vegan + gluten-free |
It's July! It's summer! It's the season of BBQ and no cook recipes! And here I am, sharing a coconut lentil curry recipe with you. Say whaaaaa??!!
You guys, this is what badass curry dreams are made of. For reals. I'm talking one pot and less than an hour till you're in coconut lentil curry HEAVEN!
I don't care how hot it is outside, it's always a good time for a bowl of hot curry. I mean, it's stinkin' hot in India and peeps eat curry there all the time. They must be onto something.
When I was doing the whole right of passage, backpacking around Asia thing in my early 20s, locals would always tell me that eating hot food on a hot day would cool you down. Makes no sense to me at all, but if you put a bowl of hot curry in front of me and it's a bazillion degrees outside, I'll still eat it. I mean really, how could you not?
This coconut lentil curry recipe is ridiculously simple to make. Five bucks says you're going to look at the recipe and think, “No way THIS recipe could be one of the BEST curry recipes.” But it is. For reals.
It's so simple to make that I made you a video so you can see just how easy it will be for you to sit down in front of a big bowl of curry.
VIDEO: How to make Coconut Lentil Curry {1 min}
The original recipe comes from a well dog-eared cookbook of mine called, Vij's at Home. I've made some changes to the original recipe so it suits my taste:
♡ Coconut oil replaces the cooking oil (and I use MUCH less of it)
♡ Coriander seeds replace ground coriander as I love the little pop of crunch they give.
♡ Crushed tomatoes replace fresh tomatoes (so I can be lazy and not blend them)
♡ Harder to find mung beans take a hike and are replaced with brown lentils
♡ Cilantro gets piled on high.
♡ Cherry tomatoes get thrown in during the last few minutes of cooking (because heck, why not?!)
Since I originally posted this recipe, I've now made it around 324,000 times. That might be a little exaggeration, but I have made it many times. My daughter is a huge fan of this lentil curry, so I usually make a double batch and then freeze some in smaller portions so I have some quick and easy food for her on hand.
Making a big batch also means that we get lunches for days after. Curry is kind of like chili, it's even better the next day. Honestly, every time I make this I get a text from my handsome man the next day telling me how good his lunch is. Win!
Also, after getting several requests, I've now created a Crock Pot Coconut Lentil Curry recipe for you! While the original version still wins (in my books) the crock pot version is delicious and so great to come home to after a long day at work. 🙂
Watch the video!
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Healthy Vegan Curry Recipes
- Black Chana Masala
- Crock Pot Coconut Lentil Curry
- Coconut Black Lentil Curry
- Chickpea Tofu and Eggplant Curry
- Coconut Acorn Squash Curry
- Creamy Coconut Vegetarian Korma
- Loaded Vegan Butter ‘Chicken'
Creamy Coconut Lentil Curry
Cook Time: 50 mins- Total Time: 50 mins
Yield: 6 servings
Cuisine: Easy
Print Recipe
Pin RecipeDescription
This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch the next day.
| vegan + gluten-free |
✨ If you love this Creamy Coconut Lentil Curry as much as I do, make sure to give it a 5-star review in the comments below!
Ingredients
- 2 tablespoons coconut oil
- 1 tablespoon each: cumin seeds and coriander seeds
- 1 head of garlic, chopped
- 1 – 28-ounce can of crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- Optional: 1-2 teaspoons cayenne powder
- 1 – 15-ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
Instructions
- Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
- Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
Kristen Stevens
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Hi, I’m Kristen! 
Do we need to use those specific type of lentils? Also why do you put the coconut milk in last and not at the beginning?
The recipe will also work with green lentils. Make sure not to use red lentils though as they will cook too fast for this recipe. And the reason the coconut milk is added at the end is to prevent the possibility of it curdling. 🙂
One of the only recipes I keep on repeat! This curry is phenomenal and always a crowd pleaser.
★★★★★
That makes me so happy to hear!!
I made this recipe last night and loved it! Served it with aloo gabi and homemade naan. Taste even better today. The only change I made was I used light coconut milk instead of full fat.
Homemade naan? Girl, you’re amazing!!
Admittedly I’m not a natural cook at all but I’ve been trying and I made this and it was super watery. I followed the recipe, how did I mess it up? Lol man I suck at cooking.
I don’t think you messed it up! If it was too watery all you need to do is let it simmer a little longer. More of the water will evaporate that way and you’ll be left with a thicker curry. 🙂
SO yummy – thank you for sharing this recipe with us!
★★★★★
You are so welcome! I’m so happy you like it!
OMG Just made this recipe last night and was dreaming about it all night. Good thing I had plenty left over for lunch + dinner! Can eat this for the next month straight!
Thank you for gracing the world with this bomb recipe!
p.s. I made this without coriander/cumin seeds because I didn’t know if I would make this recipe again so I didn’t want to spend $ on that. I am now going to buy that & can’t even imagine how yummy it will be. Planning on using your other curry recipes soon too!
-Side note: are there any tricks in getting the turmeric yellow stain cleaned? I was using a silicone spoon to mix and it has yellow stain now.
★★★★★
I’m so happy you liked it!!
Ugh about the turmeric stains. The only trick I know if is time. I’ve stained many things in my kitchen with turmeric and eventually it does come out.
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Absolutely you can! Feel free to use any image you like and link back to the post. Just make sure to not repost the recipe. Thank you so much for asking!
I have ground coriander seeds. How much should I use to substitute for 1 tablespoon whole coriander seeds?
Use one tablespoon of ground coriander seeds. 🙂
This was delicious! My husband and children were skeptical, but all enjoyed it! Thank you!
★★★★★
That makes me so happy to hear! Hooray!!
This recipe was so good! I was looking for something special to make for a new mom, and knowing that Curry is a traditional postpartum food, landed on this recipe. Hey family and mine were both very pleased–even my pickiest eater, who is 7 and often won’t even touch saucey things poured over rice (which is how I served it). Had some of the leftovers in its own without rice and it’s also good that way. We are it with and without Cayenne, and both variations are good. I used ground coriander and cumin because I didn’t have the seeds.
★★★★★
I’m so happy you liked the recipe! And congratulations to your friend and her new bundle of joy. What a great gift to give her!
Not a clove of garlic, but a whole head of garlic (12-14 cloves)? Please confirm. Thank you.
That’s right, a whole head of garlic. It sounds like a lot but it’s perfect for this recipe.
I am cooking it right now for the 1st time… it’s potluck at my job… let’s see how this turns out.
I hope you liked it as much as I do!
So simple and yummy! My only complaint is that it wasn’t as creamy as I would’ve liked but that could’ve just been because of the coconut milk I used. Recommend
★★★★★
I always use full fat coconut milk for maximum creaminess. 🙂
Excited to try this! Can we use regular cumin instead of the seeds?
Absolutely you can!
I LOVE this recipe. It’s AWESOME. So glad I tried it!
Yaaaa! That makes me so happy to hear!