Creamy Lentil Curry with Coconut Milk

Lentil Curry with Coconut Milk is one of those recipes that brings comfort, flavor, and nourishment all in one bowl.

Whether you’re vegan, vegetarian, or just looking for a hearty meatless dinner, this creamy curry is sure to satisfy.

Why You’ll Love This Lentil Curry

This recipe is a go-to for anyone looking for a plant-powered meal that doesn’t skimp on flavor.

• Rich and creamy thanks to full-fat coconut milk
• Naturally vegan and gluten-free, perfect for a variety of diets
• High in protein and fiber from lentils, making it extra filling
• Customizable with different vegetables and spice levels
• Freezer-friendly and great for meal prepping lunches or dinners

Ingredients You’ll Need

You don’t need any fancy ingredients to make this lentil curry—just a few pantry staples and some aromatic spices.

• Lentils: Red lentils break down quickly and create a creamy texture. Green or brown lentils hold their shape more if you prefer a chunkier curry.
• Coconut milk: Use full-fat for the richest flavor, or light coconut milk for a lighter option.
• Onion, garlic, and ginger: These create the flavorful base of the dish.
• Spices: Curry powder, turmeric, cumin, and garam masala give the curry depth and warmth.
• Vegetable broth: Helps cook the lentils and adds flavor.
• Optional add-ins: Diced tomatoes, spinach, carrots, bell peppers, or cauliflower for extra nutrition.
• Salt and pepper: Essential for bringing all the flavors together.

Step-by-Step Cooking Instructions

This curry is made in one pot and comes together in under an hour.

1. Sauté aromatics: In a large pot, heat oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for another minute.
2. Add spices: Stir in curry powder, turmeric, cumin, and garam masala. Toast the spices for 30 seconds to release their aromas.
3. Add lentils and broth: Pour in rinsed lentils and vegetable broth. Bring to a simmer, then cover and cook for 2025 minutes, stirring occasionally.
4. Add coconut milk: Once the lentils are tender, stir in the coconut milk. Simmer for another 510 minutes until thick and creamy.
5. Adjust seasoning: Taste and add salt, pepper, or more spices as needed. If it’s too thick, add a splash of water or broth.
6. Optional: Blend part of the curry for a smoother consistency, or leave it chunky for texture.

Variations and Customizations

This curry is extremely flexible, so feel free to mix it up based on your pantry or preferences.

• Add vegetables: Diced sweet potato, carrots, bell peppers, or cauliflower are great additions.
• Use different lentils: Green lentils, brown lentils, or even yellow split peas can work, though cooking times will vary.
• Make it spicy: Add chili flakes, cayenne pepper, or chopped fresh chili for extra heat.
• Add greens: Stir in spinach or kale during the last few minutes of cooking.
• Use curry paste: Substitute curry powder with red or yellow curry paste for a different flavor profile.

What to Serve With Lentil Curry

This dish is a complete meal on its own, but it’s even better with a few extras.

• Rice: Serve over basmati, jasmine, or brown rice for a filling base.
• Naan or roti: Use to scoop up every creamy bite.
• Raita or yogurt: A cool dairy or plant-based yogurt balances the curry’s warmth.
• Fresh herbs: Top with chopped cilantro or parsley.
• Extras: A squeeze of lime, mango chutney, or pickled onions for brightness.

Tips for Storing and Reheating

Lentil curry keeps well, making it ideal for leftovers and meal prep.

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze portions in containers or freezer bags for up to 3 months.
• Reheat: Gently reheat on the stovetop or microwave, adding a splash of water or broth if it’s too thick.

Recipe FAQ’s

Can I use canned lentils?

Yes, but reduce the cooking time since they’re already cooked. Simmer the curry just long enough to let flavors blend.

Can I make this in a slow cooker or Instant Pot?

Absolutely. For a slow cooker, cook on low for 68 hours or high for 34 hours. In the Instant Pot, cook on high pressure for 10 minutes with a natural release.

What if I don’t have coconut milk?

You can substitute with cashew cream, almond milk with a little oil, or even dairy cream if you’re not vegan.

How do I make the curry thicker or thinner?

To thicken, simmer uncovered or mash some lentils. To thin out, add more broth or water until desired consistency is reached.