Creamy Lentil Curry with Coconut Milk is a hearty, plant-based dish that’s rich in flavor and comfort. This satisfying curry blends protein-packed lentils with aromatic spices and creamy coconut milk to create a cozy, nutritious meal. Perfect for weeknight dinners or meal prep, it’s naturally vegan and gluten-free.

ingredients

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

red lentilscoconut milkoniongarlicgingercrushed tomatoesvegetable brotholive oilcumin seedsground turmericground cuminpaprikacurry powdersaltblack pepperfresh cilantro (for garnish)lime juice (optional)

directions

Rinse the lentils thoroughly under cold water and set aside.

In a large pot, heat olive oil over medium heat and add cumin seeds, cooking until they sizzle.

Add chopped onions and sauté until translucent.

Stir in minced garlic and grated ginger, cooking for another minute.

Add turmeric, cumin, paprika, curry powder, salt, and pepper. Stir to combine with the onion mixture.

Pour in the crushed tomatoes and cook for 3-4 minutes to reduce slightly.

Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are soft.

Stir in the coconut milk and simmer for another 5-10 minutes, allowing the curry to thicken.

Adjust seasoning if needed, and add lime juice for brightness if desired.

Serve hot, garnished with chopped cilantro.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Use green or brown lentils for a firmer texture.

Add spinach or kale during the last few minutes of simmering for extra greens.

Swap vegetable broth for water and a bouillon cube if preferred.

Add chili flakes or fresh chili for more heat.

Stir in a spoonful of peanut butter for a nutty twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
Freeze for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use canned lentils?

Yes, but reduce the cooking time and broth since canned lentils are already cooked.

Is this curry spicy?

It has mild warmth, but you can adjust the spice level with more or less curry powder or chili.

Can I make it in a slow cooker?

Yes, combine all ingredients (except coconut milk and cilantro) and cook on low for 6-8 hours. Stir in coconut milk at the end.

Can I use light coconut milk?

Yes, but the curry will be slightly less rich.

What can I serve with it?

Serve with rice, naan, or quinoa for a complete meal.

Is this curry gluten-free?

Yes, all ingredients are naturally gluten-free, but check labels on broth or spices to be sure.

Can I add other vegetables?

Absolutely—try carrots, bell peppers, or zucchini.

How do I thicken the curry?

Simmer uncovered for a few minutes longer, or mash some of the lentils.

Can I use dried herbs instead of fresh cilantro?

Yes, though fresh adds more brightness; use dried sparingly.

Can I double the recipe?

Yes, this recipe scales easily for meal prep or larger groups.

Conclusion

Creamy Lentil Curry with Coconut Milk is a delicious, nourishing dish that brings together warmth, flavor, and simplicity. Whether you’re feeding your family or preparing meals ahead of time, this recipe is a must-have for any comfort food lover who craves something hearty and wholesome.