Name: Creamy Coconut & Red Lentil Curry
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Cuisine: American
Ingredients: 1 small yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon ginger, finely minced; ½ bunch cilantro, chopped (stems and leaves divided); 1 tablespoon salt-free curry powder; ¼ – ½ teaspoon cayenne pepper (optional); 1½ cups (309g) dry red lentils; 1 (13.5 oz / 398 ml) can full-fat coconut milk; 2 cups (470 ml) low-sodium vegetable broth; 2 cups water; Serving suggestions: cooked basmati or jasmine rice, naan, or roti

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This Creamy Coconut & Red Lentil Curry is a hearty, vibrant dish that’s perfect for cozy nights or satisfying weeknight dinners. With just eight ingredients and a 30-minute cook time, it’s as quick and easy as it is flavorful. Creamy coconut milk, warm spices, and protein-rich red lentils come together to create a deeply nourishing vegan meal that pairs beautifully with rice or naan.

Why You’ll Love This Recipe

This recipe is a go-to for comfort, nutrition, and simplicity. It’s naturally vegan, gluten-free, and made with pantry staples. The red lentils cook quickly and become beautifully soft, while the coconut milk creates a creamy, luscious texture. The dish is also highly adaptable—add vegetables, greens, or spice to make it your own. Whether you’re cooking for family or meal prepping for the week, this curry is a flavorful and filling choice.

Creamy Coconut & Red Lentil Curry

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 small yellow onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, finely minced
½ bunch cilantro, chopped (stems and leaves divided)
1 tablespoon salt-free curry powder
¼ – ½ teaspoon cayenne pepper (optional)
1½ cups dry red lentils
1 (13.5-ounce) can full-fat coconut milk
2 cups low-sodium vegetable broth
2 cups water

Serving suggestions: Cooked basmati or jasmine rice, naan, or roti

Directions

Heat a large saucepan over medium heat. Add a splash of vegetable broth or a little neutral oil.
Add the diced onion and sauté for 3–5 minutes until translucent.
Stir in the garlic, ginger, and cilantro stems. Cook for 1–2 more minutes until fragrant.
Add curry powder (and cayenne, if using) and sauté for another minute to toast the spices.
Rinse the lentils briefly under cool water. Add them to the pan along with the coconut milk, vegetable broth, and water. Stir well to combine.
Bring to a boil over high heat. Reduce to medium-low and simmer uncovered for 18–20 minutes, stirring occasionally, until the lentils are tender.
Remove from heat. Serve warm over rice or with naan. Garnish with the reserved cilantro leaves.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 7 minutes
Cook time: 23 minutes
Total time: 30 minutes

Variations

Add vegetables: Add chopped carrots, potatoes, bell peppers, or cauliflower along with the garlic and ginger.
Add greens: Stir in spinach, kale, or mustard greens in the last few minutes of cooking.
Spicier version: Increase the cayenne or add chopped chili peppers with the onions.
Lemon or lime juice: A squeeze of fresh citrus at the end brightens the dish.
Creamy finish: Add a swirl of extra coconut milk on top for richness and presentation.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing:
Freeze in individual portions for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating:
Reheat on the stovetop over low heat or in the microwave until heated through, adding a splash of water or broth if needed to loosen the curry.

FAQs

Can I use green or brown lentils instead?

Red lentils cook faster and create a creamier texture. Green or brown lentils can be used but will need a longer cooking time and result in a chunkier texture.

Is this curry spicy?

It has a mild spice level. Add cayenne pepper to increase the heat or omit it for a milder dish.

Can I make this in an Instant Pot?

Yes. Use the sauté setting for steps 1–2, then cook on high pressure for 4 minutes. Let the pressure naturally release for 10 minutes, then manually release the rest.

Do I need to soak the lentils?

No soaking is needed for red lentils—they cook quickly and break down beautifully in soups and curries.

What kind of curry powder should I use?

Any salt-free curry powder will work. Choose a blend you enjoy, whether mild or hot.

Can I use light coconut milk?

Yes, but the curry will be less rich and creamy. Full-fat coconut milk gives the best flavor and texture.

How can I make this oil-free?

Sauté the aromatics in a bit of vegetable broth instead of oil to keep it oil-free.

What can I serve with this curry?

Serve with rice (jasmine or basmati), naan, roti, or over a baked sweet potato for a satisfying meal.

Can I make it ahead of time?

Absolutely. This curry stores well and tastes even better the next day as the flavors develop.

How do I thicken the curry?

The curry naturally thickens as the lentils cook. For a thicker consistency, simmer uncovered for a few extra minutes or mash some lentils with a spoon.

Conclusion

Creamy Coconut & Red Lentil Curry is a comforting, flavorful dish that’s easy to make and nourishing to eat. With minimal ingredients and maximum flavor, it’s perfect for weeknights, meal prep, or feeding a crowd. Whether you’re new to plant-based meals or a seasoned vegan cook, this one-pot curry is sure to become a staple in your kitchen.

Jessica