• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Endless MealĀ®

Healthier Recipes for Busy People

Search
Main Menu
  • Browse All Recipes
  • By Course
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Side Dishes
    • Appetizers
    • Soup
    • Salads
    • Drinks
  • By Method
    • Slow Cooker
    • Grilling
    • Oven
    • Stovetop
    • Sheet Pan
    • Casserole
  • By Diet
    • Gluten Free
    • Vegetarian
    • Paleo
    • Vegan
    • Refined Sugar Free
    • Whole30
    • Low Carb
  • By Cuisine
    • Asian
    • Indian
    • Mediterranean
    • Mexican & Southwest
    • North American
    • Thai
  • By Protein
    • Beef
    • Chicken
    • Pork
    • Lamb
    • Turkey
    • Seafood
    • Meatless
  • By Holiday
    • Valentine's Day
    • St. Patrick's Day
    • Easter
    • Cinco de Mayo
    • Halloween
    • Thanksgiving
    • Christmas
  • By Season
    • Spring
    • Summer
    • Autumn
    • Winter
Start Here
About
Cookbook
Instagram
Facebook
Pinterest
Youtube
  • Recipes
  • Dinners
  • Cookbook
  • About
  • Start Here
Home Recipes
A pot filled with creamy coconut lentil curry with some cilantro on the top.

Creamy Coconut Lentil Curry

4.9 stars (1378 ratings)
1,474 Comments
Jump to Recipe
Gluten Free Gluten Free Vegetarian Vegetarian Vegan Vegan

This post may contain affiliate links. Please read our disclosure policy.

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.

If you love lentils, also try our black lentil curry and our crockpot lentil curry!

A pot filled with creamy coconut lentil curry with some cilantro on the top.
Table of Contents hide
Ingredients needed
Watch the lentil curry video
The original recipe
Storage and freezing
What to serve with lentil curry
Recipe FAQs
More vegan curry recipes
Creamy Coconut Lentil Curry Recipe
More delicious curry recipes

You guys, this is what curry dreams are made of. This beauty is made in one pot and it'll be less than an hour until you are in coconut curry HEAVEN!

We eat this curry year-round. It doesn't matter how hot it is outside, it's always a good time for a bowl of hot curry. It's stinkin' hot in India and peeps there eat curry all the time. They must be onto something.

Years ago while backpacking around India for a few months, the locals would always say that eating hot food on a hot day would cool you down. Whether or not that's true, if you put a bowl of hot curry in front of any one of us and it's a bazillion degrees outside, we'll still eat it. And really, how could you not?

Ingredients needed

  • Coconut oil – for sautĆ©ing the flavor components.
  • The flavor – cumin seeds, coriander seeds, garlic, ginger, turmeric, cayenne, and sea salt.
  • Crushed tomatoes – just open a can and pour it in!
  • Lentils – the star of the show! We use brown lentils, but green lentils work just as well.
  • Coconut milk – this is what makes the lentil curry wonderfully creamy.
  • Cherry tomatoes and cilantro – these get stirred in at the end for even more flavor.
Jump to Recipe

This coconut lentil curry recipe is ridiculously simple to make. Five bucks says that you're going to look at the recipe and think, ā€œNo way THIS recipe could be one of the BEST curry recipes.ā€ But it is. For real.

It's so simple to make that we 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 lentil curry.

Watch the lentil curry video

Subscribe to our channel to watch more cooking videos!

The original recipe

The original recipe comes from a well dog-eared cookbook called, Vij's at Home. We've made a few changes to the original recipe so it suits our taste:

  • Coconut oil replaces the cooking oil (and we use MUCH less of it)
  • Coriander seeds replace ground coriander as we love the little pop of crunch they give.
  • Crushed tomatoes replace fresh tomatoes (so we can be lazy and not blend them)
  • Harder to find mung beans take a hike and are replaced withĀ brown lentils
  • Cilantro gets piled on high.
  • Cherry tomatoes get thrown in during the last few minutes of cooking (because heck, why not?)
A black table with a pot of lentil curry and a bowl filled with the creamy curry and some rice.

Storage and freezing

This is one recipe that tastes even better the next day AND it freezes excellent. We'll often make a double batch just so we can freeze half of it. And if you have little ones at home, freezing small portions of this curry is a great way to have quick and healthy meals on hand.

In the fridge – This curry will keep well for up to 4 days in a sealed container in your fridge.

In the freezer – Transfer the cooled curry to freezer proof containers and keep it in your freezer for up to 4 months.

To reheat – We like to reheat this curry on the stove over low heat, adding a splash of water as it thickens overnight. But you can also warm this up in the microwave.

What to serve with lentil curry

Like most curry recipes, this one is great served with basmati rice. You can also serve it with cauliflower rice to get some extra veggies on your plate!

And while this is absolutely a one-pot dinner, if you'd like a side dish, try one of these:

  • Curried Carrots
  • Chili Paneer
  • Roasted Tandoori Cauliflower

Recipe FAQs

Can I use red lentils to make this curry?

Red lentils cook much faster than green lentils. If you'd like to use them instead, reduce the water to 1 cup and simmer the lentils for half the time.

Can I use canned lentils?

Since canned lentils are cooked, you can simply add them to the recipe, omit the water, and warm them up.

What do the whole cumin and coriander seeds taste like?

We don't notice the cumin seeds, but you can definitely taste the coriander seeds. They give a little pop of flavor in your mouth when you bite into them. If you're worried that the flavor will be too strong, you can use ground cumin and ground coriander instead.

Can I make this in a slow cooker?

After getting several requests, we've now created aĀ crockpot coconut lentil curryĀ recipe for you! While this original version still wins (in our books) the crockpot version is delicious and so great to come home to after a long day at work.

Can I add some vegetables to the curry?

Absolutely! Many people who have made this recipe have commented that they've cooked their favorite veggies right in the pot of lentils. You can try potatoes, sweet potatoes, broccoli, carrots, cauliflower, or spinach.

A close up of this coconut lentil curry recipe in a black bowl.

More vegan curry recipes

This Chickpea, Tofu, and Eggplant Curry is an easy to make and delicious weeknight dinner recipe. It's naturally vegan + gluten-free and made super creamy with coconut milk. | theendlessmeal.com
35 minutes mins

Eggplant Curry with Chickpeas and Tofu

Creamy Coconut Vegetarian Korma | This easy to make and healthy Meatless Monday dinner recipe will be a hit at your table. It's a naturally paleo and gluten free Indian curry recipe that can easily be made vegan. | theendlessmeal.com
40 minutes mins

Vegetarian Vegetable Korma

A white bowl with rice and banana curry.
30 minutes mins

Banana Curry with Sweet Potatoes and Chickpeas

A pot of cauliflower curry with chickpeas and peas.
40 minutes mins

Cauliflower Curry with Chickpeas and Peas

All curry recipes
Tap stars to rate!
4.88 stars (1378 ratings)
A pot filled with creamy coconut lentil curry with some cilantro on the top.

Creamy Coconut Lentil Curry Recipe

Prep: 5 minutes mins
Cook: 55 minutes mins
Total: 1 hour hr
Rate Recipe Print
This easy to make creamy coconut lentil curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe.Ā 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.
6 servings

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon each: cumin seeds and coriander seeds
  • 1 head garlic (chopped (10-12 cloves))
  • 28 ounce can of crushed tomatoes
  • 2 tablespoons ginger (chopped)
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup dried brown lentils
  • 1-2 teaspoons cayenne powder (optional)
  • 2 cups water (see notes)
  • 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.
    1 tablespoon coconut oil, 1 tablespoon each: cumin seeds and coriander seeds, 1 head garlic
  • 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 the 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.
    28 ounce can of crushed tomatoes, 2 tablespoons ginger, 1 tablespoon turmeric, 2 teaspoons sea salt, 1 cup dried brown lentils, 1-2 teaspoons cayenne powder, 2 cups water
  • Once the lentils are soft and the curry is thick, 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.
    15 ounce can coconut milk, A few handfuls of cherry tomatoes, 1 cup chopped cilantro

Video

Notes

Based on reader feedback, we've reduced the amount of water used in this recipe. This will result in a thicker curry.Ā 

Nutrition

Serving: 1 ½ cups, Calories: 354kcal (18%), Carbohydrates: 36g (12%), Protein: 13g (26%), Fat: 20g (31%), Saturated Fat: 17g (106%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 965mg (42%), Potassium: 962mg (27%), Fiber: 15g (63%), Sugar: 9g (10%), Vitamin A: 477IU (10%), Vitamin C: 18mg (22%), Calcium: 93mg (9%), Iron: 6mg (33%)
Ā© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

A pot filled with creamy coconut lentil curry with some cilantro on the top.

Did you make this?

We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!

Tag us on Instagram
Rate Recipe

More delicious curry recipes

A pot of black chana masala with a wooden spoon in it and some cilantro on the top.

Black Chana Masala

Five Stars

This delicious Black Chana Masala is an easy to make chickpea curry made with black chickpeas. It's bursting with flavor and is a healthy vegetarian dinner recipe.

Get Recipe
A bowl of acorn squash curry on a black table.

Acorn Squash Curry

Five Stars

This coconut acorn squash curry is a feel-good fall and winter dinner recipe that is so delicious. It reheats great so make extra for lunch!

Get Recipe
Vegan Butter Chicken and rice in a bowl

Vegan Butter ā€˜Chicken'

Five Stars

This delicious vegan butter chicken recipe has tofu, peas, and corn cooked in a creamy, rich, vegan butter chicken sauce with the perfect amount of curry spice.

Get Recipe

For more inspiration, check out all of our curry recipes!

798.2K shares
  • Facebook
  • Twitter
  • Email
Kristen Stevens

Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♔♔♔

Learn More
Posted: 07/10/2016 Updated: 09/01/2023
guest
Rate this recipe:




guest
Rate this recipe:




1.5K Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments

sidebar

Get the cookbook!

Sugar Free Paleo Dinner Recipes
Buy now!

Trending

A pot of creamy chicken taco soup with a ladle scooping some out.
35 minutes mins

Chicken Taco Soup

A bacon sandwich with lots of caramelized onions.
25 minutes mins

BEST Bacon Sandwich with Caramelized Onions

Lemon chicken pasta in a white bowl with a fork,
35 minutes mins

Lemon Chicken Pasta

Cheesy White Bean Tomato Bake in a cast iron pan with bread.
20 minutes mins

Cheesy White Bean Tomato Bake

Seasonal

a close up of our favorite lingcod recipe on a plate with salad
20 minutes mins

Favorite Lingcod Recipe

a big salad bowl filled with spring mix salad tossed in lemon honey vinaigrette
10 minutes mins

Spring Mix Salad

spring vegetable noodle stir fry in a bowl with a fork.
30 minutes mins

Spring Noodle Stir Fry with Lemon Sesame Sauce

a pot of spring minestrone soup
28 minutes mins

Spring Minestrone Soup

As seen on:

Get the cookbook

Sugar Free Paleo Dinner Recipes

no sugar. no grains. no dairy. no hassle.

Buy now!

Explore Recipes

Quick & Easy
Pasta Recipes
Chicken Recipes
Slow Cooker Recipes
Salad Recipes
Soup Recipes
Side Dishes
Desserts
Instagram
Facebook
Pinterest
Youtube
Back To Top
FAQ
Privacy Policy
Disclaimers
Accessibility
© 2023 The Endless MealĀ® All Rights Reserved.
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
798.2K shares
wpDiscuz