Creamy Coconut Lentil Curry
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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!
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 ā for sautĆ©ing the flavor components.
- The flavor ā cumin seeds, coriander seeds, garlic, ginger, turmeric, cayenne, and sea salt.
- Crushed tomatoes ā just open a can and pour it in!
- Lentils ā the star of the show! We use brown lentils, but green lentils work just as well.
- Coconut milk ā this is what makes the lentil curry wonderfully creamy.
- Cherry tomatoes and cilantro ā these get stirred in at the end for even more flavor.
This coconut lentil curry recipe is ridiculously simple to make. Five bucks says that you're going to look at the recipe and think, āNo 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
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?)
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 ā This curry will keep well for up to 4 days in a sealed container in your fridge.
In the freezer ā Transfer the cooled curry to freezer proof containers and keep it in your freezer for up to 4 months.
To reheat ā 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:
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.
Creamy Coconut Lentil Curry Recipe
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 Ā½ ā 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More delicious curry recipes
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Acorn Squash Curry
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!
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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.
For more inspiration, check out all of our curry recipes!
Omg this was so easy, so cheap but tasted amazing. All 4 kids and hubby asked for seconds. This being our first lentil meal gives me the confidence to try more lentil recipes.
My wife has now made this recipe at least 5 times for me. and I keep the requests coming in. This is truly a delicious recipe and has become a new comfort food for us.
That makes me so happy to hear! Hooray!
I added the whole bunch of cilantro and a bunch of spinach. So good!!!
Good call on the spinach!!
This looks delish! I have canned lentil and looking for a recipe to use them. How would you go about adapting from dried to canned?
I haven’t used canned lentils in this recipe myself. I think the best thing would be to leave out the water entirely. Add the drained lentils and the coconut milk and only add water if it seems to be a little too thick. š
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. š
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 Iām not a natural cook at all but Iāve 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. š
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 great 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.
Put the turmeric stained item in the sun! It will fade it in a day or so.
That’s a great idea! I’m going to try that!!
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. š
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.
Brian, it didn’t seem like enough garlic to me either.
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 wasnāt as creamy as I wouldāve liked but that couldāve just been because of the coconut milk I used. Recommend
I always use full fat coconut milk for maximum creaminess. š