Creamy Lentil Coconut Curry Recipe
Introduction
This comforting lentil curry is a flavorful and hearty dish perfect for any day of the week. Made with aromatic spices, creamy coconut milk, and tender red lentils, it’s a nourishing meal that pairs beautifully with rice and fresh herbs.
Ingredients
- 1½ tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1 inch ginger, grated
- ¼ teaspoon red pepper flakes (or more to taste)
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric powder (optional)
- 2 cups vegetable stock (or more if you prefer a soupier curry)
- 1 can (15 ounces) crushed tomatoes
- 1 can (14 ounces) coconut milk
- 1 cup split red lentils, rinsed
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 4 wedges lemon
- 1 handful cilantro (or flat-leaf parsley)
- 4 tablespoons Greek-style yogurt (non-dairy works too)
- 2 cups cooked basmati rice (or brown rice)
Instructions
- Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes until softened.
- Step 2: Stir in the grated garlic and ginger, red pepper flakes, curry powder, cumin, coriander, and turmeric powder. Cook for another minute, adding 2 tablespoons of water if the mixture becomes too dry.
- Step 3: Pour in the vegetable stock, crushed tomatoes, coconut milk, and rinsed lentils. Season with salt and black pepper, then bring to a boil.
- Step 4: Reduce heat to low and simmer uncovered for about 20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
- Step 5: Stir in the garam masala if using, and adjust the consistency with more stock if needed.
- Step 6: Serve the lentil curry over cooked rice. Garnish with lemon wedges, fresh cilantro or parsley, and a dollop of Greek-style yogurt.
Tips & Variations
- For a spicier curry, increase the amount of red pepper flakes or add a chopped fresh chili.
- Try swapping cilantro for flat-leaf parsley if you prefer a milder herb flavor.
- Using brown rice instead of basmati adds extra fiber and a nuttier taste.
- Leftovers taste even better the next day as flavors continue to develop.
Storage
Store leftover lentil curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much. This curry can also be frozen for up to 3 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of lentils for this curry?
Red split lentils cook quickly and create a creamy texture, but you can use brown or green lentils; just note they will take longer to cook and the texture will be firmer.
Is this curry suitable for vegans?
Yes, this lentil curry is naturally vegan if you use non-dairy yogurt or omit the yogurt garnish altogether.
PrintCreamy Lentil Coconut Curry Recipe
This flavorful Lentil Curry is a comforting and nutritious dish featuring red lentils simmered in a fragrant blend of spices, coconut milk, and tomatoes. Perfectly paired with basmati or brown rice, it’s a wholesome meal that balances rich spices and creamy textures, garnished with fresh lemon, cilantro, and a dollop of yogurt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Base and Spices
- 1½ tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1 inch ginger, grated
- ¼ teaspoon red pepper flakes (adjust to taste)
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric powder (optional)
Liquids and Lentils
- 2 cups vegetable stock (plus more if needed)
- 1 can (15 ounces) crushed tomatoes
- 1 can (14 ounces) coconut milk
- 1 cup split red lentils, rinsed
Seasoning and Garnish
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 4 wedges lemon
- 1 handful cilantro or flat-leaf parsley, chopped
- 4 tablespoons Greek-style yogurt (dairy or non-dairy)
Serving
- 2 cups cooked basmati rice or brown rice
Instructions
- Make Flavor Base: Heat 1½ tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Add grated garlic and ginger along with red pepper flakes, curry powder, cumin, coriander, and turmeric powder. Sauté all spices and aromatics together for one more minute, adding 2 tablespoons water if the pot gets too dry to prevent sticking.
- Add Lentils and Liquids: Pour in the vegetable stock, crushed tomatoes, and coconut milk. Add the rinsed red lentils and stir to combine. Season with salt and black pepper. Mix well to integrate all ingredients.
- Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered. Cook for approximately 20 minutes or until the lentils are tender and the curry has thickened, stirring occasionally to prevent sticking. If the curry becomes too thick, add more vegetable stock or water to reach your desired consistency.
- Finish with Garam Masala: Once lentils are cooked, stir in garam masala to enhance the flavor, and adjust seasoning if necessary.
- Serve and Garnish: Spoon the curry over cooked basmati or brown rice. Garnish with fresh lemon wedges, chopped cilantro or parsley, and a dollop of Greek-style yogurt for creaminess and tang.
Notes
- Adjust red pepper flakes according to your preferred spice level.
- For a vegan option, use non-dairy yogurt or omit the yogurt altogether.
- Rinsing lentils removes excess starch and prevents the curry from becoming too thick or gummy.
- You can substitute vegetable stock with water if unavailable, but stock adds more flavor.
- If you prefer a smoother texture, use an immersion blender to partially blend the curry before adding garam masala.
Keywords: lentil curry, red lentil recipe, vegetarian curry, Indian lentil dish, coconut milk curry, healthy lentil stew
