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–+ servings
Coconut lentil curry with rice, topped with cilantro and sliced tomatoes, in a white bowl with a silver spoon.

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 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 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. 
    Onions and garlic cooked in a pot.
  • Add the salt, turmeric, cumin, garam masala, paprika, coriander, pepper, and ginger. Stir continuously for 30 seconds. 
    Spices added to onions and garlic in a pot.
  • Add the lentils and tomatoes to the pot. Stir to combine and allow to simmer for 5 minutes. 
    Lentils, crushed tomatoes, onion, garlic, and spices in a pot.
  • 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. 
    Coconut lentil curry simmering in a pot.
  • Turn off the heat. Add the spinach and stir till it has wilted. 
    Coconut lentil curry with spinach in a pot.
  • 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