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.
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!
If you make this Creamy Coconut Lentil Curry make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 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
- 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 ½ - 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.
More Mind Blowing Curry Recipes:
Creamy Coconut Vegetarian Korma
Crock Pot Thai Chicken Curry
Coconut Black Lentil Curry
Coconut Acorn Squash Curry
Vegetarian Butter Chicken Poutine
Gingery Coconut Lentil Soup
Easy Butter Chicken
Coconut Red Lentil Peanut Soup
Chickpea, Tofu, and Eggplant Curry
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
Hi there!
This recipe looks delicious! I want to try this, but I have a couple questions I’m hoping you can answer for me.
The video follows different steps than the written recipe. The video adds ginger first, then garlic. The recipe says to add garlic and then diced tomatoes and then ginger.
Also – the video seems to add tomato sauce (it doesn’t look like diced tomatoes) What should I use?
Did you really add a whole head of garlic? That seems like a lot. for this recipe!
Thanks!
Allison
Hi Allie!
The recipe is pretty flexible and will turn out the same if you add the ginger with the garlic or later on. In the video, I used crushed tomatoes. Both crushed and diced work.
And yep … w whole head of garlic! I know it seems like a lot, but it totally works in this recipe. 🙂
Can I use roasted red peppers as a tomato swap (i’m allergic =( )
Allergic to tomatoes? That’s so sad! 🙁
I think you could definitely play with the recipe and swap some or all of the tomatoes with roasted peppers. The tomatoes are a big part of the recipe so it would change it. I think a roasted red pepper lentil curry sounds delicious though!
Hi Kristen this is an excellent recipe. I have made it three times already and I also use the canned lentils and reduced the salt. My granddaughter asks if she can have it for her school lunch even if she has to eat it cold she likes it that much. I’m making it again tonight.
Awww thank you so much! You totally made my day. I’m so happy you like the recipe!
Just finished making this dish and it is cooling on the stove. I had some leftover cooked lentils and needed to use them and luckily found your recipe. It smells and tastes delicious. I wonder if I could put a bit of curry paste in with the coriander and cumin seeds next time? Thanks for a great recipe!
Absolutely you could! A little curry powder definitely wouldn’t hurt. 🙂
Just made this for a Sunday supper and it is divine! Even my meat-loving husband loved it, and he isn’t too excited by vegan recipes. Thanks for sharing!
You’re so welcome! It sounds like we have the same kind of guys in our lives. Mine always gets a funny face when I tell him something is vegan or dairy-free. If it’s a hit with him, I know it’s a winner lol. 🙂
This was great! I used ground corriander and cumin with no problem, and added about a tsp and 1/2 of cayenne for the perfect amount of heat. Great Recipe!
I’m so happy to hear it was a hit!!
This looks amazing I can’t wait to try it!! I’m wondering about adding tofu or chicken to the recipe as I do love tofu. Any suggestions as to when to add it in or how much to spice it with prior to? Thanks!
Both would be great in here! If I were to add tofu, I would cut it into chunks, fry it in some coconut oil in a separate pan, and then add it at the end. I usually toss the cooked tofu in a little soy sauce for extra flavor.
You could do exactly the same with chicken … pan fry then add at the end. 🙂
Just made this and it was pretty good! Added onions, tomato paste, freshly cracked pepper and corn kernels. Used dried cilantro. Served with sprouted brown basmati rice and garlic naan from Trader Joe’s. Ended up with a LOT of leftovers, holy cow! I enjoyed the whole spices but my partner was not a fan so I will grind them next time.
I’ve actually been making this with ground spices as my partner also doesn’t like them whole. It’s good both ways. Love all the veggies you added!
I made this last night and I liked the flavour but it came out way too soupy. I followed the instructions but I had soaked the lentils in water overnight. Maybe this was where I went wrong?
Soaking the lentils would have meant they wouldn’t absorb as much liquid. If you prefer to soak your lentils, start with about half the water and only add more if the pan starts to look dry. 🙂
I made this recipe today and I am absolutely impressed with the quickness and explosion of flavours in the dish. I substitute ground coriander to coriander seeds (i ran out) and I served it with wheat instead of rice as it is healthier 🙂 My girlfriend absolutely loved it! I have an irrelevant question to the recipe. Whenever I cook basmati it always, always turns out sticky. I experimented dozens of times with less water, oil in the water, slower cooking etc. I boil the water with cloves, cardamons and bay leaves.
Thanks for the recipe. You just got a new subscriber!
I’m so happy to hear you like the recipe!
When I cook basmati I use 1 cup of rice and a little under 1 1/2 cups of water. Bring it to a boil, reduce the heat and cover, then simmer for 15 minutes. Then I take it off the heat and let it sit for 5 minutes.
If you’re using a heavy pot (with a heavy lid) you may need to add quite a bit less water. I had some brown rice turn to mush the other day when I used a cast iron pot. I think it was because no steam could escape.
Also, not all brands of rice are created equal. Try experimenting with different brands. I tend to have the best luck with rice from India and Asia with little or no English writing on the bags. 🙂
holy cats WAY TOO SALTY. We had to toss whole pot in the trash this and go out to eat. 2 teaspoons in your recipe…
I’m sorry to hear you found it too salty! Question … you didn’t happen to use boxed table salt (vs sea salt) did you? Table salt is VERY strong, which is why I always recommend sea salt.
I cut it back to 1 tspn of kitchen salt and it was good
Awesome! So happy you like it. 🙂
I was skeptical at first, but I think the cumin and coriander seeds help elevate the flavors. I added thai eggplant, baby eggplant, okra, and white onions. I also tried something new and added black quinoa to my jasmine rice which turned out very pretty. Love the dish and adding it to my favorites.
I forgot I also added a red bell pepper.
I LOVE that you added a bunch of veggies. Eggplant is one of my favorites so I’m going to try that next time. 🙂
Hello!
It’s my first time here. 🙂
I loved this recipe, cause I love oriental flavors…
I’m going to try this one!
Thanks!
Thanks so much!!
Are you really supposed to use 4 cups of water? It turned out way too watery and had to remove heaps of liquid
If you found there was too much water it was probably because your lentils were very fresh (not a bad thing!) or the lid on your pot didn’t allow much steam to escape. You can always try starting with half the water and add more only if the pan starts to look dry.
Made this tonight, absolutely delicious!!!
So happy to hear you like it! Horray!
Hi! I’d like to make this with tomato paste as I am not a huge fan of any kind of canned tomatoes–it’s a texture thing! I’m hoping the paste will give the flavor and blend nicely. Do you have any tips for that?
I would opt for chopped fresh tomatoes. Since it’s not tomato season, I would also add a few tablespoons of tomato paste to up the flavor. Just add both when the instructions call for the canned tomatoes. 🙂
Is there a good substitute for the turmeric? Maybe curry powder or cumin? I can’t get it where i live…
Hi, Grace! If you’re able to find garam masala I would choose that first as it often as turmeric in it. Curry powder would also give the curry tons of flavor so that would be a good sub if you can’t find garam masala.
Hope that helps!
I made this last night. Loved how quickly it came together, however, the end result was very bland to my family and I. I followed directions exactly apart from omitting the cayenne as my son isn’t a fan of pepper heat. Not sure whether this made the difference. I make curries weekly as that’s what we love. I guess I’m used to making more authentic Indian curries with a long list of spices. My curry ended up having lots of liquid, too. Will def tweak this recipe as I do love the quickness of yours, but I’ll add some Indian spices next time to see if it brings out more flavor for us. Thanks for the recipe!
I’ve actually made this a few times and once ended up with quite a bit of liquid, too. The freshness of the lentils you use and the seal of the lid on your pan will both make a difference. You’re welcome for the recipe!
Hi Kristen,
what a lovely looking dish! I went to the shop today but couldn’t find brown lentils so i got red ones, would they need longer, shorter or the same amount of cooking time as the brown lentils you used?
Thanks,
Carina
Hi Carina. Red lentils will work great in this recipe. Thet cook faster than brown lentils, in around 15-20 minutes. I would also reduce the water to 2 cups and only add more if they start to look dry.
How do you prefer to serve this? I see that you have it with rice in your photo. Do you have a certain type of rice or rice recipe that you prefer to serve with this?
I usually opt for white or brown basmati when I’m serving Indian-style curries. I’ve also served it with cauliflower rice and quinoa and both were delicious. 🙂
Could i use green lentils instead? The only ones i have on hand are Organic French Green Lentils …
You definitely can! The only thing is that green lentils take longer to cook so you’ll have to add 10 minutes or so to the cook time. I would use the same amount of water and only add more if it looks like it is getting dry near the end of cooking. 🙂
Hello, can you pls tell me that this quantity is for how many people is enough? Thank you
This recipe makes enough to feed 4 people. 🙂
Made this last night and it was awesome! The nutrition info says a serving size is 1/2 cup and that it serves 6; I ended up with waay more than 3 cups, not complaining mind you, but wanted to verify serving size and calorie count!
Thank you for the heads up! We’re doing a little housekeeping with the nutritional labels as we’ve come up with (what we think) is a better solution. I’ve noted this for when we clean this one up. 🙂
Lovely recipe, definitely tastes great!
I used canned lentils as thats all I had in the house but I didn’t add water like you suggested however the lentils got a bit overcooked, how long would you recommend cooking the curry for if using canned?
Thank you!
I never actually cooked with canned lentils before so I really can’t say. Since canned lentils are fully cooked, I would probably only cook them for a few minutes once you add them to the pan. Just enough to warm them up. 🙂
We used chopped (canned) tomatoes and I think it made the dish too runny. We dumped the whole can, liquid and all. Is there less liquid with “crushed” tomatoes or would it be wise to drain those as well?
Cans of crushed tomatoes are usually thicker and don’t have the juices that cans of chopped tomatoes or whole tomatoes have. Prob best to drain the juices if you are using chopped tomatoes. 🙂
This is a great curry! My family all loved it and it will become a regular on our table, rotating through the different types of dhal I make for them along side meat curries. I could easily get mung beans, so I used them as you memtioned that was in the original recipe. I also left out the fresh coriander as my daughter and I hate that ( the dry is fine ) and I used ground spices as we generally prefer that…also no heat as I have two people that are intolerant to chilli etc..oh and I added a chopped onion as we like that in curry.
Anyway thanks for an awesome recipe, it popped up on Pinterest and I repinned!
I’m so happy to hear you like the recipe! And thank you for the repin!
Fabulous, a definite keeper!!! My daughter’s friends asked for the recipe. I left the salt till the last step, after the lentils were soft. Spanish lore says lentils stay tough if salt is added sooner.
I’ve never heard of that before! So happy to hear you like the recipe!!
Do you have tips to adapt this to a slow cooker?
I haven’t tried it in a slow cooker before, but I do know that most recipes can’t be directly transferred over to your crock pot. I would guess that you would need to reduce the amount of liquid a little so it doesn’t get too runny. Also, the lentils might be quite cooked and turn a little mushy. It wouldn’t affect the taste, though!
This recipe calls for one head of garlic, chopped. Is that supposed to be one clove or am I really chopping an entire head of garlic?
Hey Kristen! Great name, btw. 🙂
It is a whole head of garlic. Trust me, it’s worth the effort. 🙂
The easiest way to chop lots of garlic is to cut the ends of each clove, Smash each clove with the flat side of your knife, pull away the skin, then do a quick chop of them all at the same time.
This was amazing! Loved it so much, and it as so easy! I’m making it for the second time today 🙂 thanks!
xx
I’m so happy to hear you like it! I love it, too. 🙂
Im indian, by the way, and even my very very indian parents loved it 🙂
What a nice change!
R
xx
Whoa that’s a great compliment! Horray!!
Could you use red lentils as well? Or any other lentils?
You definitely could, although you might have to adjust the liquid. I would check to see the lentil to water recommended ration recommended for the lentils you have and tinker with the recipe based on that. 🙂
This is one of the best curries I’ve ever eaten!! So amazing!! I’ll be frequenting your blog for new recipes for sure 🙂 cilantro. Garlic. Tomatoes. Dang tasty!!
I’m so happy to hear you liked it! Yay!!
Shoot! I was looking forward to eating this but I was stupid enough to use canned lentils! It is waaaay to runny! Booh.
Tomorrow we’ll try again but the right way!
Oh no! I’m going to make a note to use dry lentils in the recipe. 🙂
They do not have dry lentils in New Zealand, so I had to buy them canned! I’m making this recipe for my house tomorrow, so should I simply reduce the water added to make it less runny? Or not even add the after at all?
I would leave out the water entirely. You can always add a little if it’s needed!
Would this recipe work with ground coriander & cumin? If so, would you use the same quantities?
Looking forward to trying this tonight!!!
It sure would! I would use the same quantities. 🙂
If I don’t have cumin or coriander seeds, could I use powdered cumin and coriander? If so, how much? I’d love to try this recipe. Thank you.
You definitely can! I would use the same amounts. 🙂
I made this for the third time this evening, and it won’t be the last. Thank you for the great recipe!
I’m so happy to hear you like it! I could eat it all the time, too. 🙂
Getting ready to make this, but wondering if you could please clarify if the ginger is fresh or powdered? Many, many kind thanks!!
I always use fresh ginger and mince or chop it. 🙂
Followed this to the tee except half the salt but it still came out soupy and bland….
Cutting out half the salt is why it tasted bland! Salt helps to bring out the flavors of all the other ingredients. If it is too runny for you a quick boil with the lid off would help. ?
Haha I was in Vietnam recently and it is exactly the same concept- hot bowls of pho for breakfast when it is 35°C outside – I didn’t think it would work until I was happily slurping down that bowl of steaming noodles. This curry looks amazing too, all the spices on the coconut base sound lovely 🙂
It’s such a weird concept, isn’t it? I haven’t been to Vietnam yet, but it’s on my list. Count me in for steaming bowls of hot noodles!
So delicious!!!! Will become part of my meal rotation. I was skeptical about all that garlic but the flavor is phenomenal.
I’m so happy to hear you like the recipe! It really is one of my personal favorites. 🙂
Kristen: Just wanted to make sure…an entire head of garlic?
Hi Kristen: I went ahead and made the recipe with several cloves of garlic (we love garlic). This recipe was sooooo good – definitely a keeper’ we used 1 teaspoon of cayenne powder and it was plenty hot enough to suit both my husband and I. The complex flavoring of spices was really special. I did have to add more lentils (I used sprouted – so I don’t know if that made the difference), because it was pretty soupy otherwise. Thanks for another great recipe.
I love to hear when a recipe is a keeper! I’ve never cooked with sprouted lentils before, but I would assume they would absorb less liquid than dried lentils. That’s probably why you had to add more. 🙂
It seems like a lot, but it’s so tasty. 🙂
There is never a bad time for such a beautiful delicious curry!! You have me craving some now!
I totally agree! I could eat curry everyday. 🙂