Curry is one of our favorite comfort foods. It’s hearty but not heavy. Spiced but not spicy. Creamy and silky but not fatty and greasy. Made from pantry-staple ingredients and designed to work with any budget, this creamy coconut lentil curry is as easy as it gets!
Three Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Lentil Curry
Measure out all ingredients before you start cooking. Once the onion starts cooking, things move quickly!
If the lentil curry looks too soupy, simmer it longer to reduce the liquid, but remember it will thicken as it cools.
If doubling or tripling the recipe, don’t double/triple the spices. Use the recommended measurements of spices, then taste after cooking to see if it needs more and adjust to taste. Keep in mind that flavors will continue to develop over time, so don’t go overboard!
- Spices: substitute 1 Tablespoon curry powder in place of turmeric, cumin, and coriander.
- Ground Ginger: substitute 1 Tablespoon grated fresh or chopped candied ginger.
- Lentils: substitute orange or green, brown, crimson, black, French, brown, or yellow split lentils. Cooking time should remain the same for orange or yellow split, but it will increase with other varieties.
- Crushed Tomatoes: substitute diced tomatoes. This will slightly alter the texture and flavor. Alternatively, you can blend diced tomatoes in a blender or food processor before adding them to the pot. Fire-roasted tomatoes also work in this recipe.
- Coconut Milk: substitute reduced-fat coconut milk.
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Curry Recipe Variations
Want a bit more heat? Add ¼ teaspoon cayenne powder.
Want to turn this into a creamy coconut lentil curry soup? Add 1 more cup of water.
Want more veggies in your curry? Toss in a few handfuls of spinach with the coconut milk and let it wilt for a few minutes before serving.
Want a bit of crunch? After cooking, top with sunflower seeds, chopped nuts, toasted unsweetened coconut flakes, or crushed whole grain tortilla chips.
Don’t have red split lentils? Try our Instant Pot curry recipe made with green lentils!
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Is this Curry Recipe Healthy?
YES! The ingredients in this vegetarian/vegan curry recipe have numerous health benefits. The stars in this recipe are the lentils and spices.
Lentils of all varieties are a great source of plant-based protein. They are also high in complex carbohydrates and fiber. Fiber is important for digestion, gut health, stable blood sugar, healthy cholesterol, and cancer prevention. (1)
Many of the spices in this recipe have anti-inflammatory and antimicrobial properties. (2) Turmeric in particular has been shown to be especially effective in decreasing inflammation. (3) Combine turmeric with black pepper to maximize absorption – black pepper increases turmeric bioavailability by 2000%! (4)
For more information on the health benefits of specific food groups, check out our article on Food As Medicine.
Homemade Coconut Curry Serving Suggestions
We recommend pairing this curry with a whole grain to increase plant-based protein and fiber content. Some of our favorite pairings include whole wheat pita or naan bread, quinoa, and brown basmati rice.
What to Do with Leftover Curry
Be sure to let the curry cool completely on the counter (within 2 hours) before placing it in the fridge. Leftover curry is great for an easy, healthy lunch. The curry will thicken as it cools, so you may need to add a splash of water before reheating.
If you don’t plan on eating the leftovers within 3-4 days, cool completely (within 2 hours), cover, then place in the freezer. Store for up to 3 months in the freezer.
Want more plant-forward dinner recipes?
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Creamy Coconut Lentil Curry
- 1 Tablespoon extra virgin olive oil
- ½ small onion (~½ cup)
- 3-4 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon ground ginger
- 15-ounce can crushed tomatoes
- 2 cups water
- 1 cup red split lentils
- ½ – 13.5 ounce can full-fat coconut milk (slightly less than 1 cup)
- Salt & pepper to taste (¾ -1 teaspoon salt recommended)
- Heat a 3-4 quart saucepan over medium heat. Add oil.
- Once oil is shimmering, add onions and sauté until translucent, ~5 minutes.
- Add the garlic, coriander, cumin, turmeric, chili powder, and ginger and sauté for 30 seconds, stirring frequently.
- Add the tomatoes, water, and lentils to the saucepan and stir. Bring to a boil. Once boiling, cover and reduce to a simmer. Simmer for about 13-15 minutes or until lentils are soft and curry is thickened.
- Add coconut milk, salt, and pepper, and let simmer for 5 minutes uncovered. Sprinkle individual servings with desired garnishes. Enjoy!