Some days just call for a big, cozy bowl of something warm, creamy, and packed with flavor—and this coconut lentil curry totally delivers.
Growing up, we didn’t have fancy takeout nights or a drawer full of delivery menus. But what we did have was a pantry full of spices and a parent who could turn lentils into a full-blown feast.
This Coconut Lentil Curry is my own spin on those cozy, home-cooked meals—simple ingredients, warm flavors, and that “all is right in the world” feeling with every bite.
It’s like a hug in a bowl… and honestly, who doesn’t need more of that?
It’s rich, a little spicy, super satisfying, and bonus—it’s vegan, gluten-free, and meal prep friendly too. Trust me, this one’s a keeper.
Try my Quinoa and Lentils with Garlicky Pumpkin Seeds recipe.
Why You’ll Love This Recipe
→ Big flavor, minimal effort – You’ll feel like a kitchen wizard with barely any chopping or fuss.
→ Budget-friendly – Tastes fancy, but costs less than your average takeout order. Win-win.
→ One pot = less mess – Fewer dishes, more chill time. Always a bonus.
→ Meal prep gold – Makes enough for leftovers and tastes even better the next day.
→ Vegan & gluten-free – Everyone at the table’s covered (and they won’t even miss the meat).
→ Cozy comfort in every bite – Creamy coconut, warm spices, and hearty lentils? Yes please.
Try my Herbed COD and Lentil Stew recipe.
Let’s Talk About the Good Stuff (aka the Ingredients)
This curry keeps it simple but still brings big flavor. Here’s a little spotlight on some of the MVPs in the pot:
Red Lentils – These guys cook fast and get super creamy. Plus, they’re packed with protein and fiber, so you’ll stay full and happy.
Coconut Milk – Rich, velvety, and gives the curry that dreamy texture. It’s like a hug in a can.
Onion, Garlic, & Ginger – The classic trio. They lay down the flavor base and make the whole kitchen smell amazing.
Whole Spices – Cardamom, star anise, cumin, coriander… sounds fancy, but all they do is make the dish taste next-level with barely any effort.
Baby Spinach – Gotta sneak in those greens! It wilts down perfectly and adds a nice fresh touch right at the end.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 30 mins
1| Get things started: Grab a medium saucepan and warm up that coconut oil over medium heat. Once it’s nice and melty, toss in the cardamom pods, star anise, coriander seeds, cumin seeds, turmeric, and curry powder. Give everything a little stir and let the spices toast for about 2–3 minutes—your kitchen will smell amazing right about now.
2| Sauté the flavor crew: Next up, add your chopped onion, garlic, ginger, and a bit of chili for some heat. Cook it all down for about 5 minutes until everything’s soft and golden and totally delicious-smelling.
3| Make it creamy + hearty: Now pour in your red lentils, coconut milk, and veggie stock. Stir it all together, bring it to a simmer, and let it bubble gently for around 12 minutes. Give it a stir here and there to keep it cozy.
4| Finish with some greens: Toss in the spinach and let it wilt down—it’ll only take a minute or two. Once it’s all silky and blended in, you’re ready to serve!
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Recipe Swaps & Creative Tweaks
No stress if you’re missing an ingredient or feeling a little adventurous—this curry’s super flexible!
🥬 Ingredient Swaps:
No red lentils? Use green or brown lentils instead—just simmer a bit longer since they take more time to soften.
No coconut milk? Try cashew cream or a splash of oat milk for a lighter vibe (just won’t be as rich).
Out of spinach? Kale, Swiss chard, or even frozen greens work great too.
Skip the chili? No problem! Just leave it out or use a pinch of chili flakes for mild heat.
Missing whole spices? Ground spices totally work—use ½ tsp each of ground cardamom and star anise if you have it.
✨ Creative Tweaks:
Add veggies – Toss in diced carrots, zucchini, or bell peppers for extra color and nutrients.
Make it citrusy – A little squeeze of lime at the end really brightens things up.
Boost the protein – Stir in chickpeas or tofu if you want to bulk it up even more.
Add rice right in – For a one-pot curry-rice combo, throw in some cooked rice during the last 5 minutes.
Try my Delicious Spiced Carrot Red Lentil Soup recipe.
Handy Tips for Curry Success
A few little tricks to make this recipe even smoother (and tastier!):
Rinse your lentils – Give ’em a quick rinse under cold water to get rid of excess starch and help them cook more evenly.
Toast those spices – Don’t skip this step! Warming the spices in oil unlocks a ton of flavor. Your kitchen will smell like magic.
Low and slow is key – Once it simmers, don’t rush it. Let the lentils soak up all that goodness while the curry thickens up naturally.
Taste as you go – Depending on your curry powder and chili, you might want to adjust for salt, spice, or even a little sweetness at the end.
Leftovers = flavor bomb – This curry tastes even better the next day, so don’t be shy about doubling the batch.
Keep it warm – If you’re not serving right away, just keep it on low heat with a lid. Add a splash of water or stock if it thickens too much.
Try my Creamy Cashew Tomato Pasta recipe.
How to Serve It Up
This curry is super versatile, so you can dress it up or keep it simple depending on your vibe (and what’s in the pantry):
With rice – Classic and cozy. Basmati or jasmine rice are my go-tos, but brown rice works great too if you’re feeling wholesome.
Scoop it with naan – Warm, fluffy naan or roti is perfect for soaking up every last drop. Highly recommend!
Over quinoa – For a protein-packed twist, serve it over quinoa. It’s nutty, fluffy, and pairs beautifully with the creamy curry.
Curry bowl-style – Make a full-on bowl with a scoop of lentil curry, some roasted veggies, and a sprinkle of fresh herbs or seeds on top.
Stuffed into wraps – Got leftovers? Spoon it into a warm wrap or tortilla with a little spinach and avocado for a quick lunch.
With a side of yogurt – If you’re not keeping it dairy-free, a dollop of plain yogurt or a drizzle of coconut yogurt adds a nice cool contrast.
Try my Quinoa Stuffed Peppers recipe.
🍹 What to Sip With Coconut Lentil Curry
Whether you’re keeping it cozy or want a little something to jazz things up, here are some tasty drink pairings:
🧊 Non-Alcoholic:
Mango Lassi – Sweet, creamy, and cooling. A perfect contrast to the spices (and a total classic with curry).
Iced Ginger Tea – Light, zingy, and refreshing. Great for balancing out the warm flavors.
Sparkling Water with Lime – Simple but so good. The bubbles and citrus keep your palate fresh.
Coconut Water – A naturally hydrating match for the tropical vibes in the curry.
🍷 Alcoholic:
Riesling or Gewürztraminer – Light, fruity white wines that play really well with spicy food. A little sweetness = perfect match.
Chilled Rosé – Crisp and refreshing, great if you’re eating curry on a warm day.
Light Beer (like a pilsner or wheat beer) – Bubbly, easygoing, and won’t overpower the flavors.
Gin & Tonic – Herbaceous, fizzy, and surprisingly curry-friendly. Toss in a cucumber slice or a squeeze of lime for extra freshness.
Storage & Reheating Tips
Made too much? (Honestly, that’s the goal.) Here’s how to keep your curry tasting fresh and fab:
🧊 Storage:
- Fridge: Store leftovers in an airtight container for up to 4–5 days. The flavors get even better as it sits!
- Freezer: Yup, this curry freezes like a champ. Let it cool completely, then freeze in portions for up to 2 months. Great for meal prep days.
🔥 Reheating:
- Stovetop: Warm it in a saucepan over medium heat. Add a splash of water or stock if it’s thickened up too much.
- Microwave: Heat in 30–60 second bursts, stirring in between to make sure it’s evenly warmed. Cover loosely to avoid curry splatter (been there).
👍 Bonus Tip:
- If you froze it, let it thaw in the fridge overnight for best results—or defrost gently in the microwave if you’re in a hurry.
Try my Ground Seitan Peas Bolognese recipe.
Final Thoughts
And there you have it—simple, hearty, and totally crave-worthy.
I love making a big batch of this curry and keeping leftovers for lunch the next day (it actually tastes even better!).
If you give it a go, let me know how it turns out—especially if you make any fun twists.
Alright, go grab that saucepan and make some magic happen.
Catch ya next recipe!
Recipe Card
Coconut Lentil Curry
This one-pot coconut lentil curry is my kind of comfort food 🍛 Warm spices, creamy coconut, and easy cleanup? Count me in 🙌
Ingredients
Instructions
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Prepare the spices:
In a medium saucepan, heat the coconut oil over medium heat. Once hot, add the cardamom pods, star anise, coriander seeds, cumin seeds, turmeric, and curry powder. Toast the spices for 2–3 minutes, stirring occasionally, until they become fragrant.
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Sauté the aromatics:
Add the finely chopped onion, garlic, diced ginger, and chili pepper to the saucepan. Cook for approximately 5 minutes, stirring frequently, until the onions are soft and translucent.
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Simmer the curry:
Stir in the red lentils, coconut milk, and vegetable stock. Bring the mixture to a gentle simmer and cook for 12 minutes, stirring occasionally, until the lentils are tender and the curry begins to thicken.
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Add the spinach:
Add the baby spinach and cook for an additional 1–2 minutes, or until the spinach has wilted and fully incorporated into the curry.
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Serve:
Remove from heat and serve the curry hot, on its own or with rice or flatbread, as desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 313kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 36g12%
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
