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Creamy Coconut Lentil Curry

Updated: Oct 24, 2023

This Creamy Coconut Lentil Curry recipe serves four and offers a flavorful and satisfying meal, with each portion typically containing 350-400 calories (not including rice or naan). The preparation time is approximately 15 minutes, followed by a 30-minute cooking time. The combination of lentils, aromatic spices, vegetables, coconut milk, and diced tomatoes creates a creamy and comforting curry that's perfect for vegetarians and those seeking a delicious plant-based option. Customize the spiciness to your liking and serve it with your favorite side, be it rice or naan.

a black bowl with golden soup in it garnished with a green mint leaf
Creamy coconut lentil soup


  • 1 cup dried green or brown lentils, rinsed and drained

  • 1 tablespoon vegetable oil

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 2 tablespoons curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon red pepper flakes (adjust for desired spiciness)

  • 1 can (14 oz) diced tomatoes

  • 1 can (14 oz) coconut milk

  • 2 cups vegetable broth

  • 2 cups chopped vegetables (e.g., bell peppers, carrots, and zucchini)

  • Salt and black pepper to taste

  • Fresh cilantro leaves, for garnish

  • Cooked rice or naan bread, for serving (optional)


  1. Prepare the Lentils: Rinse the lentils under cold water and drain them. Set them aside.

  2. Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.

  3. Add the minced garlic and ginger and cook for another minute until fragrant.

  4. Add the Spices: Stir in the curry powder, ground cumin, ground coriander, ground turmeric, and red pepper flakes. Cook for about 1-2 minutes to toast the spices, stirring frequently.

  5. Incorporate the Lentils and Vegetables: Add the rinsed lentils and chopped vegetables to the pot. Stir to coat them with the aromatic spices.

  6. Pour in the Liquid: Add the diced tomatoes (with their juice), coconut milk, and vegetable broth. Stir well to combine.

  7. Simmer: Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.

  8. Season and Garnish: Season your Creamy Coconut Lentil Curry with salt and black pepper to taste. Garnish with fresh cilantro leaves.

  9. Serve: You can serve the curry hot over cooked rice or with naan bread if desired. Enjoy this rich and flavorful dish!


I really recommend using this handheld immersion blender:

I also recommend using this enameled covered cast iron Dutch Oven:

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