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??!!
OUR LATEST VIDEOS 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 Creamy Coconut Lentil Curry 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
Prep Time: 5 mins- Cook Time: 50 mins
- Total Time: 55 minutes
Yield: 6 servings
Category: Dinner
Cuisine: Indian
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 (10-12 cloves)
- 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! 
Loved the recipe except for the coriander seeds. They don’t soften, which I expected, and crunching into one was a little too overpowering and yet we lOVE all spices! Will use powdered coriander next time because it’s a super flavoursome outcome. Looking for more of your recipes.
★★★★
Yes, they pack a punch! I love them but my man prefers when I make this using ground coriander. 🙂
I have just finished making this, It is so tasty. Great dish!
★★★★★
I’m really happy you like it!
Loved this! My meat-eating hubby was reluctant to try it but went back for seconds! I added chopped kale & spinach I needed to use up – easy way to get some more greens. And I used an extra half cup of coconut milk as I think I added too much cayenne for my taste.
★★★★★
That is such a great compliment! Hoot hoot!!
What would I do differently if I have lentils already cooked?
I wouldn’t add any water and won’t need to simmer them. Simply add them with the tomatoes, add the coconut milk, and heat until hot. 🙂
This recipe was delicious!! My 4 year old gobbled it up! I will definitely be making this again, thank you!
★★★★★
It’s the best when the kids gobble up dinner isn’t it?!!
This turned out pretty well! I threw in a whole head of cauliflower that I roasted with turmeric, cumin, and paprika for a little textural variety. I also finished the dish with a teaspoon of garam masala near the end, continuing to simmer for another minute.
I made it with split red lentils and found that the finished dish had too much liquid for my liking (even after it cooled and thickened). If using split lentils, I’d recommend maybe cutting the water by at least a cup, which would still provide plenty of liquid for the lentils to soften in.
The coriander seeds REALLY come through in the dish; it’s a good thing I love both the spice and herb!
Good call on the cauliflower!
Will this work green lentils?
Thanks!
It sure will!
Brilliant recipe. I doubled it so our household has leftovers for the next day. I also added two onions and some mushrooms to bulk it out.
Definitely going into our permanent rotation!
Thank you
★★★★★
Hooray!!
Do the step change if you use powdered cumin/coriander?
Nope … keep the steps the same. 🙂
Hi Kristen! Thank you for posting this recipe. I am very excited to make it tonight. Quick question- are we supposed to cook the lentils apart from the crushed tomatoes and garlic/coriander/coconut milk, and then combine all in step 3? I’m a little confused by the steps listed.
Nope! It’s a one pot meal. Add the lentils to the same pot you’ve cooked the garlic etc in then add the coconut milk right at the end. 🙂
Sounds amazing to make! How long does this keep for lunches afterwards?
It will keep for at least 5 days in your fridge! It also freezes very well. 🙂
I feel like mine is WAY too salty. And i dont mind salt! i mean, like throw it out salty! Such a bummer. Ill keep recipe bc i can tell it is good but so disappointed with the ratios…
I’m sorry to hear you found it too salty. I wonder if your can of tomatoes was really salty? If anything, I will normally add a little extra salt at the end of cooking.
Loved this recipe! I’ve made it twice. Most recently I didn’t have crushed tomatoes so I used petite diced can. Still great! My husband doesn’t like cilantro, so I omitted it but I bet that would make it even better. Thanks for a great quick meal!
★★★★★
I’m so happy to hear you like it! You can always sprinkle the cilantro on top of yours after you plate it. That way you don’t have to miss out!
This was a great find! Thank you for posting this. I made it last night, tweaked it a little bit to add some vegetables I needed to use from my garden. Was quick, easy, and delicious!
★★★★★
Good call on the extra veggies!
Thank you! This recipe is amazing. I’ve made it about four times. I’m trying to slowly get my husband used to not having meat every night. He now requests this recipe. We like it spicy so I use two teaspoons of cayenne.
I’m so happy to hear that it’s converting your husband! Hooray!!