Coconut Lentil Curry (Vegan, One-Pot, Weeknight Friendly)
A hearty, creamy plant-based curry loaded with protein-rich red lentils, aromatic spices, and coconut milk. This one-pot wonder is wholesome, budget-friendly, and ready in under 40 minutes.
Rinse the lentils
Place 1 cup of dried red lentils in a fine-mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch and helps prevent foaming during cooking. Drain well and set aside.
💡 Pro Tips:
- •Red lentils cook faster than other varieties and break down into a creamy texture.
- •Rinsing is important to prevent a gummy consistency.
Sauté the aromatics
Heat 2 tablespoons of coconut oil or vegetable oil in a large pot or Dutch oven over medium heat. Add 1 diced onion and cook for 5-6 minutes until soft and translucent. Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger. Cook for 1 minute, stirring constantly, until fragrant.
💡 Pro Tips:
- •Coconut oil adds subtle coconut flavor that complements the curry.
- •Make sure the garlic doesn't burn or it will taste bitter.
Add spices and toast
Add 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/2 teaspoon chili powder to the pot. Stir well and cook for 1 minute until the spices are toasted and aromatic. This step, called 'blooming' the spices, releases their essential oils and deepens the flavor.
💡 Pro Tips:
- •Stir constantly to prevent the spices from burning.
- •You'll know they're ready when the kitchen smells amazing.
Add liquids and lentils
Add the rinsed lentils to the pot and stir to coat them with the spice mixture. Pour in 1 can coconut milk, 1 can diced tomatoes (with their juice), 2 cups vegetable broth or water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine and bring the mixture to a boil over high heat.
💡 Pro Tips:
- •Use full-fat coconut milk for a richer, creamier curry.
- •The lentils will absorb liquid as they cook, so don't worry if it looks soupy at first.
Simmer the curry
Once boiling, reduce the heat to medium-low and cover the pot partially with a lid. Simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened to your desired consistency. If it becomes too thick, add a splash more broth or water. If too thin, simmer uncovered for a few extra minutes.
💡 Pro Tips:
- •Red lentils cook much faster than green or brown lentils.
- •The curry will continue to thicken as it sits, so keep it slightly looser than your target consistency.
Add greens and finish
Stir in 2 cups of fresh spinach or chopped kale. Cook for 2-3 minutes until the greens are wilted and tender. Remove from heat and stir in 1 tablespoon lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
💡 Pro Tips:
- •Spinach wilts down significantly, so don't be shy about adding it.
- •Lemon juice brightens the rich, creamy flavors.
Serve
Ladle the coconut lentil curry into bowls and garnish with 2 tablespoons chopped fresh cilantro. Serve hot over steamed basmati rice, with warm naan bread, or enjoy on its own as a hearty soup.
💡 Pro Tips:
- •A dollop of coconut yogurt on top adds creaminess.
- •This curry tastes even better the next day after the flavors have melded.
- Large pot or Dutch oven with lid
- Fine-mesh strainer (for rinsing lentils)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For extra vegetables, add diced carrots, bell peppers, or sweet potato along with the onions.
- 💡This curry freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- 💡Red lentils are the fastest-cooking lentil variety and break down to create a thick, creamy texture perfect for curries.
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