Name: Creamy Coconut Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-Inspired
Ingredients: 1 tablespoon coconut oil; 1 medium onion, diced; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 1/2 tablespoons curry powder; 1/2 teaspoon turmeric; 1/2 teaspoon chili flakes (optional, to taste); 1 1/2 cups dried red lentils; 1 (14-ounce) can crushed tomatoes; 1 (14-ounce) can coconut milk; 2 cups vegetable broth (or water); 1 teaspoon sea salt (or to taste); 1 tablespoon maple syrup (or sugar, optional); Juice from 1/2 lime (plus more for serving); Fresh cilantro, chopped (for garnish); Cooked rice or naan, for serving

Why You’ll Love Creamy Coconut Lentil Curry Recipe

This coconut lentil curry is a fantastic blend of creamy, spicy, and savory. It’s naturally vegan and gluten-free, making it a great option for a variety of dietary needs. The recipe is also one-pot, making cleanup a breeze. Best of all, it’s highly customizable — perfect for adding your favorite veggies or adjusting the spice level to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Red lentils
Coconut milk
Onion
Garlic
Fresh ginger
Crushed tomatoes
Curry powder
Ground turmeric
Ground cumin
Chili flakes (optional)
Vegetable broth or water
Salt
Pepper
Fresh cilantro (for garnish)
Lime wedges (for serving)

Directions

Rinse the red lentils under cold water until the water runs clear. Set aside.
In a large pot, heat a bit of oil over medium heat. Add chopped onion and sauté until soft and translucent.
Add minced garlic and fresh grated ginger. Cook for 1–2 minutes until fragrant.
Stir in the curry powder, turmeric, cumin, and chili flakes. Let the spices toast for 30 seconds.
Add the crushed tomatoes and cook for another 2–3 minutes to let the flavors combine.
Pour in the coconut milk and vegetable broth, then add the rinsed lentils. Stir to combine.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are soft and the curry thickens.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add vegetables: Try adding spinach, kale, or diced sweet potatoes for more texture and nutrients.
Swap lentils: Green or brown lentils can be used, but they will need a longer cooking time.
Spice it up: Use more chili flakes or add a chopped fresh chili for extra heat.
Make it creamier: Add a dollop of dairy-free yogurt or a swirl of cashew cream before serving.
Change the base: Use light coconut milk for a lower-fat version or full-fat for maximum richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm in a saucepan over medium heat with a splash of water or broth to loosen the curry. You can also microwave it in 1-minute intervals, stirring in between, until heated through. This curry also freezes well for up to 3 months.

FAQs

How can I make this curry less spicy?

Omit the chili flakes and use a mild curry powder to reduce the heat without sacrificing flavor.

Can I use canned lentils instead of dried?

Yes, but reduce the cooking time significantly since canned lentils are already cooked. Add them during the last 10 minutes of simmering.

What can I serve with coconut lentil curry?

Serve it with steamed basmati rice, naan bread, or quinoa for a complete meal.

Is this recipe freezer-friendly?

Yes, this curry freezes well. Cool it completely, store in airtight containers, and freeze for up to 3 months.

Can I use other types of lentils?

You can use green or brown lentils, but they will require a longer simmering time and the texture will be slightly different.

How do I thicken the curry?

Let it simmer uncovered until the desired consistency is reached. You can also mash some of the lentils with the back of a spoon for a thicker texture.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check store-bought broth or curry powders for any hidden gluten.

Can I make this in a slow cooker?

Yes. Add all ingredients to a slow cooker and cook on low for 6–7 hours or on high for 3–4 hours until the lentils are tender.

What type of coconut milk is best?

Full-fat coconut milk provides the creamiest texture and richest flavor, but light coconut milk works well if you’re looking for a lighter option.

Can I add protein to this curry?

Absolutely. Add chickpeas, tofu, or even cooked chicken (if not keeping it vegan) to increase the protein content.

Conclusion

Creamy Coconut Lentil Curry is the ultimate comfort food — warm, flavorful, and deeply satisfying. Whether you’re making it for a quick weekday dinner or meal-prepping for the week ahead, this dish is sure to become a go-to favorite. It’s simple, customizable, and always delicious.