Coconut Lentil Curry

This easy-to-make creamy coconut lentil curry is a vegan recipe that makes a perfect meatless Monday dinner. 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.

This lentil curry recipe has been a reader favorite for years. And with almost 1500 reviews, you can bet it will be your favorite, too! It’s a flavorful vegan recipe made with kitchen-staple ingredients and is one of my family’s favorite dinner recipes.

You guys, this is what curry dreams are made of. This beauty is made in one pot, and it’ll take less than an hour to reach coconut curry heaven. The flavor starts with toasted cumin and coriander seeds, along with plenty of garlic, ginger, turmeric, and a touch of cayenne. Brown lentils (though you can also use green) simmer in tomatoes and coconut milk until tender and creamy, then fresh cherry tomatoes and cilantro are stirred in at the end to brighten everything up. It’s simple, satisfying, and the kind of recipe you’ll find yourself making on repeat.

We eat this curry year-round. No 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 that’s true or not, if you put a bowl of hot curry in front of any of us and it’s a bazillion degrees outside, we’ll still eat it. And really, how could you not?

Store, reheat, and freeze

This is one recipe that tastes even better the next day, AND it freezes excellently. 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 meals on hand.

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

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.

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4.86 stars (1496 ratings)

Creamy Coconut Lentil Curry Recipe

Prep: 5 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr

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This easy to make creamy coconut lentil curry is a vegan recipe that makes a perfect Meatless Monday dinner. 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

Ingredients

• ▢ 1 tablespoon coconut oil
• ▢ 1 tablespoon cumin seeds
• ▢ 1 tablespoon 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 (see notes)
• ▢ 1-2 teaspoons cayenne powder (optional)
• ▢ 2 cups water
• ▢ 15 ounce can coconut milk
• ▢ A few handfuls of cherry tomatoes
• ▢ 1 cup chopped cilantro

Instructions 

• Heat the coconut oil in a large skillet (I love using my braiser) 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 cumin seeds, 1 head garlic, 1 tablespoon coriander seeds
  
• Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring occasionally, for 5 minutes. Add the lentils, the cayenne powder (if using), and water to the pot and bring it to a boil.
  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
  
• 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 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
  

Last step:

• After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!

Equipment Used

braiser

Measuring Spoons

Measuring Cup

Wooden Spoon

Chef's Knife

Can Opener

Video

Notes

Lentils: You can use dried brown or green lentils. Red lentils cook much faster, so reduce the water to 1 cup and simmer the lentils for half the time if you’d like to use them instead.

Canned lentils: If you want to use canned lentils, add them to the recipe, omit the water, and warm them up.

Slow cooker: After several requests, I’ve created a crockpot coconut lentil curry recipe for you! While this original version still wins (in my 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. 

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%)

© Author Kristen Stevens

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

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