Creamy Coconut Lentil Curry Recipe

Introduction

This creamy coconut lentil curry is a comforting and flavorful dish that brings warmth and spice to your table. Packed with aromatic spices and rich coconut milk, it’s perfect for a satisfying vegetarian meal any day of the week.

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon cumin seeds
• 1 tablespoon 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
• 15 ounce can coconut milk
• A few handfuls of cherry tomatoes
• 1 cup chopped cilantro

Instructions

1. Step 1: Heat the coconut oil in a large skillet or braiser over medium-high heat. Add the cumin and coriander seeds and toast them until they start to brown, about 45 seconds. Then add the chopped garlic and cook until browned, about 2 minutes.
2. Step 2: Stir in the crushed tomatoes, chopped ginger, turmeric, and sea salt. Cook while stirring occasionally for 5 minutes to develop the flavors.
3. Step 3: Add the dried lentils, cayenne powder if using, and water to the pot. Bring the mixture to a boil.
4. Step 4: Reduce the heat to low, cover the pot, and let the lentils simmer for 35-40 minutes until soft. Stir occasionally to prevent sticking and add more water if the curry becomes too dry.
5. Step 5: When the lentils are tender and the curry has thickened, stir in the coconut milk and cherry tomatoes. Return to a simmer for a few minutes.
6. Step 6: Remove from heat and stir in the chopped cilantro for a fresh finish. Serve warm with rice or bread.

Tips & Variations

• For extra protein, add cooked chickpeas or tofu near the end of cooking.
• If you prefer a milder curry, reduce or omit the cayenne powder.
• Use red lentils for a quicker cooking time, but they will break down more and create a creamier texture.
• To deepen the flavor, toast the spices in a dry pan before adding the oil.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, you can use canned lentils to save time. Add them after cooking the tomatoes and spices, then simmer briefly to blend flavors. Reduce or omit added water since canned lentils are already cooked.

Is this recipe vegan and gluten-free?

Yes, this lentil curry is naturally vegan and gluten-free, making it suitable for those with dietary restrictions.

Creamy Coconut Lentil Curry Recipe

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★★★★★

4.7 from 128 reviews

• Author: Charlotte
• Total Time: 55 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

This Creamy Coconut Lentil Curry is a flavorful and comforting dish featuring aromatic spices, tender brown lentils, and rich coconut milk. Perfect for a hearty vegetarian meal, this curry blends toasted cumin and coriander seeds with garlic, ginger, turmeric, and crushed tomatoes to build deep flavors. The addition of cherry tomatoes adds freshness, while cilantro provides a bright finish. It’s easy to prepare on the stovetop, making it an ideal dinner for any day of the week.

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Ingredients

Scale 1x2x3x

Spices and Aromatics

• 1 tablespoon coconut oil
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 head garlic, chopped (10–12 cloves)
• 2 tablespoons ginger, chopped
• 1 tablespoon turmeric
• 2 teaspoons sea salt
• 1–2 teaspoons cayenne powder (optional)

Main Ingredients

• 28 ounce can crushed tomatoes
• 1 cup dried brown lentils
• 2 cups water
• 15 ounce can coconut milk
• A few handfuls of cherry tomatoes
• 1 cup chopped cilantro

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Instructions

1. Cook aromatics: Heat the coconut oil in a large skillet or braiser over medium-high heat. Add cumin and coriander seeds and toast them until they begin to brown, about 45 seconds, to release their flavors. Then add the chopped garlic and cook until it turns golden brown, around 2 minutes.
2. Add ingredients: Pour in the crushed tomatoes, then add the chopped ginger, turmeric, and sea salt. Stir occasionally and let the mixture cook for 5 minutes to meld the flavors together.
3. Cook lentils: Add the dried brown lentils, cayenne powder if using, and water. Bring the mixture to a boil. Then reduce the heat to low, cover the pot, and allow the lentils to simmer for 35-40 minutes until tender. Stir occasionally to prevent sticking, and add an extra ½ to 1 cup water if the curry begins to dry out.
4. Finish curry: Once the lentils are soft and the curry has thickened, stir in the coconut milk and cherry tomatoes. Bring the pot back to a gentle simmer to heat through.
5. Serve and garnish: Remove the pot from heat and mix in the chopped cilantro to brighten the dish. Serve the creamy coconut lentil curry warm with your favorite sides.
6. Share your creation: After enjoying this delicious meal, take a picture and share it in the comments to connect with others who love this recipe!

Notes

• Brown lentils do not require pre-soaking and cook quickly, but you can soak them beforehand to reduce cooking time slightly.
• Adjust cayenne powder according to your preferred spice level or omit it for a milder curry.
• Use full-fat coconut milk for the richest and creamiest texture.
• Serve with rice, naan, or steamed vegetables to make a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: coconut curry, lentil curry, vegetarian curry, Indian curry, coconut milk recipe, healthy lentils, easy curry recipe, stovetop curry