Name: Coconut Lentil Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 yellow onion (diced); 3 cloves garlic (finely minced); 2 teaspoons kosher salt; 2 teaspoons turmeric; 2 teaspoons cumin; 1 teaspoon garam masala; 1 teaspoon paprika; 1/2 teaspoon coriander; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground ginger; 2 cans brown lentils (14 ounces each); 1 can crushed tomatoes (15 ounces); 1 can coconut milk (15 ounces); 3 cups baby spinach (loosely packed); sliced cherry tomatoes and cilantro for topping; optional - serve with rice or naan

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This coconut lentil curry recipe is a hearty, healthy dinner that will leave you satisfied. It's full of wonderful flavors and spices. It's also easy to make—it just requires a little time to simmer and combine the flavors.

If you're a fan of quick curry recipes, try my Easy Chickpea Curry as well!

Coconut lentil curry with rice in a white bowl with a silver spoon.

Coconut Lentil Curry Features

Ready in about 30 minutes, this easy curry recipe is a weeknight favorite!
I'll show you how to bloom the spices in the heat before adding the other ingredients - which ramps up the flavor.
Leftovers save well in the fridge and reheats easily - making this a great meal prep option.

Ingredients for Lentil Curry

Lentils - canned lentils are the cheat code in this recipe. It's curry-in-a-hurry as you'll save tons of time simmering the lentils if you can find canned lentils. Details on using dry lentils can be found in the recipe card.
Canned Tomatoes - canned crushed tomatoes add gorgeous color and acidity to the curry.
Coconut Milk - canned coconut milk adds wonderful flavor and creaminess. I like to use full-fat coconut milk, but feel free to use whatever you'd prefer.
Baby Spinach - you'll finish the dish with some fresh baby spinach for a little extra fiber and flavor!
Aromatics - use a yellow onion and some fresh garlic cloves to add allium flavor to the curry.
Spices - you'll use a bold blend of turmeric, salt, cumin, garam masala, paprika, black pepper, and ground ginger to season this dish.
Optional - sliced cherry tomatoes and chopped fresh cilantro for topping. Serve with rice or naan.

More Meals with Legumes

Black Bean Soup - one of our favorite weeknight recipes that's easy to make and super flavorful.
The Ultimate Vegan Chili Recipe - this chili has a smoky flavor from the medley of spices and it doesn’t have to simmer for very long – making this a perfect weeknight recipe.
Roasted Chickpea Salad Recipe - starts with roasting chickpeas with spices and then combining them with lettuce, cherry tomatoes, cucumber, avocado, and tahini dressing for a healthy and filling meal.
Red Lentil Dal - a wonderful, warming bowl of food. Lentils are incredibly filling food and nutrient-dense.

Lentil curry being scooped out of a pot with a ladle.

If you try this lentil curry recipe, let me know! Connect with on Instagram and share your photos, or leave a star rating.

Coconut Lentil Curry

This coconut lentil curry is ready in 30 minutes and tastes amazing! Serve it alongside rice or naan for a flavorful dinner.

4.88 from 8 votes

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: to 6 servings

Author: Emily Wilson

Ingredients

1 tablespoon olive oil
1 yellow onion diced
3 cloves garlic finely minced
2 teaspoons kosher salt
2 teaspoons turmeric
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon paprika
½ teaspoon coriander
½ teaspoon freshly ground black pepper
½ teaspoon ground ginger
2 cans brown lentils 14 ounces each
1 can crushed tomatoes 15 ounces
1 can coconut milk 15 ounces
3 cups baby spinach loosely packed
sliced cherry tomatoes and cilantro for topping
optional - serve with rice or naan

Instructions

Add the olive oil to a large pot over medium-high heat.
Once the oil is hot, add the onion and stir. Allow to cook for 3 minutes or until translucent, then add the garlic and cook for 30 seconds, stirring often.
Add the salt, turmeric, cumin, garam masala, paprika, coriander, pepper, and ginger. Stir continuously for 30 seconds.
Add the lentils and tomatoes to the pot. Stir to combine and allow to simmer for 5 minutes.
Then add the coconut milk and stir till fully combined. Bring to a boil, then reduce to a simmer. Allow to simmer for 15 to 30 minutes, or until the curry is reduced.
Turn off the heat. Add the spinach and stir till it has wilted.
Optional - Serve with rice or flatbread and top with tomatoes and cilantro.

Notes

Cooking Tip - If your curry isn't thick enough, just let it simmer on the stove for a bit longer. It will cook down. Also, remember that once it cools off it will get a bit thicker.

Storage - Leftovers will keep in the refrigerator for up to four days and will freeze for up to 6 months.