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Creamy Coconut Lentil Curry
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

This creamy coconut lentil curry recipe is naturally vegetarian and vegan, highly nutritious, and packed with warming and flavorful spices. Made with minimal prep time, this recipe is perfect for a quick, easy, and healthy weeknight dinner!

Course: Main Course
Cuisine: Indian, Vegetarian
Yield: 4 3/4 cups
  • 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)
  1. Heat a 3-4 quart saucepan over medium high heat. Add oil.

  2. Once oil is shimmering, add onions and sauté until translucent, ~5 minutes.

  3. Add the garlic, coriander, cumin, turmeric, chili powder, and ginger and sauté for 30 seconds, stirring frequently.

  4. 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.

  5. Add coconut milk, salt, and pepper, and let simmer for 5 minutes uncovered. Sprinkle individual servings with desired garnishes. Enjoy!

Recipe Notes

Optional Garnishes:

Lemon or lime juice

Chopped cilantro or basil


Serve creamy coconut lentil curry over quinoa or brown rice, or with whole wheat pita or naan bread. 


Any lentil will work for this recipe, but cook times will need to be adjusted.