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 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.

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.
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Servings: 4 to 6 servings
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.
Nutrition
Serving: 1g | Calories: 424kcal | Carbohydrates: 41g | Protein: 16g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1335mg | Potassium: 1193mg | Fiber: 13g | Sugar: 8g | Vitamin A: 2602IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 11mg







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