Cozy and nourishing Coconut Lentil Curry with warming spices, creamy coconut milk and a boost of veggies from onion, tomatoes, bell pepper and peas. This flavorful recipe is packed with plant-based protein and fiber for the perfect, satisfying meal!

Lentil curry served over coconut rice. this recipe

Coconut Lentil Curry is one of our favorite dishes to make. It is full of flavor, pretty quick to put together and can be made in one pan. We love this served over coconut rice, but it can easily be enjoyed with whatever vegetables and/or grains you have on hand.

It’s loaded with pantry staples like canned coconut milk, lentils and canned crushed tomatoes. The coconut milk gives this dish a bit of sweetness and the cumin and turmeric bring a bit of warmth. So good!

Why you should make this recipe

  • It’s healthy. This dish is filled with plenty of vegetables and lentils, which are a great source of plant-based protein, especially important for vegan and vegetarian diets. Plus, this recipe is full of fiber, vitamin B, iron, folate, and other nutrients. 
  • It’s budget-friendly.  Most all of the ingredients in this curry are pantry staples and very inexpensive. This makes 6 servings, so it’s a great Meatless Monday dinner or meal to serve to a large family. 
  • Delicious and flavorful. The flavors in this lentil curry recipe come from the earthy turmeric, warm cumin and the ginger adds a peppery, pungent flavor that is both sweet and savory. So delicious!
Curry made with lentils served over rice.

Ingredients needed

Vegan lentil curry is made with wholesome, everyday ingredients. It’s the creamiest, coziest meal, perfect for cool fall or winter nights. Here are the ingredients needed:

  • Coconut oil. For sautéing the onion and garlic and heating up the spices.
  • Onion + Garlic. Provides lovely savory flavor.
  • Spices. You’ll need cumin, ground coriander, turmeric, ginger paste (or fresh ginger) and sea salt. This blend of spices adds the perfect warm and cozy flavor. Feel free to add a dash of cayenne pepper, if you like spicy.
  • Crushed tomatoes. They add liquid and great flavor to the curry. 
  • Coconut milk. This adds a slight sweetness that complements the warm spices perfectly. You can use light coconut milk, but we prefer full fat because it gives the dish such a lovely creaminess.
  • Red lentils. Red lentils cook quickly and get somewhat mushy, which is perfect to make a thick and creamy curry.
  • Water. 3 cups of water give this the perfect consistency.
  • Bell pepper and peas. For an extra boost of veggie goodness.
  • Coconut rice. The rice is optional, but such a delicious pairing. We highly recommend giving it a try!
Ingredients to make curry with lentils divided into small bowls.

How to make this recipe

  1. Sauté onion, garlic and spices. In a large skillet, heat the coconut oil over medium heat. Once hot, add in the garlic, onion, cumin, coriander, turmeric and salt. Cook for 5 minutes.
  2. Add tomatoes, ginger and water. Stir in the crushed tomatoes, ginger, and water. Cook for 5 additional minutes or until the mixture is heated through and just beginning to show steam.
  3. Add lentils and simmer. Mix in the lentils and bring to a boil. Reduce the heat and let simmer gently for 30 minutes or until the lentils are soft and nearly cooked through.
  • Adding water to lentils and crushed tomatoes.
  • Skillet with lentil tomato mixture.
  1. Add milk, pepper and peas. Stir in the coconut milk, bell pepper, and frozen peas. Continue to simmer for 5-8 minutes or until the bell pepper is softened.
  2. Serve. Remove from heat and enjoy over the coconut rice!

To make the coconut rice:

  1. In a medium saucepan, combine all of the ingredients EXCEPT the rice. Heat over medium high heat until the liquid just begins to show steam.
  2. Mix in the rice and bring to a boil. Reduce the heat to a gentle simmer, cover, and let cook for 15-20 minutes or until the liquid is absorbed and the rice is tender. Stir often to avoid sticking.
  • Adding peas, bell pepper and coconut milk to lentils.
  • Stirring curry in a large pan.

Expert tips

  • Lentils. You can substitute green or brown lentils for the red lentils, although the flavor and texture will be slightly different. You also may need to adjust the cook time, as green and brown lentils take a bit longer to cook.
  • Sort the lentils. Before cooking, quickly sift through the lentils to remove any small debris or pebbles. Wash/rinse the lentils thoroughly.
  • Toasting spices. You’ll notice this recipe calls for heating the spices with the onion and garlic before adding in the other ingredients. This is also known as blooming the spices. This brings out the flavors in the spices and gives the dish a deeper more aromatic flavor!
  • Simmer gently. Lentils can easily get overly mushy, if they are cooked on too high of a heat. Simmer the curry gently for soft, but not mushy, lentils. Also, be sure to stir during the cooking process to ensure that everything is cooking properly and the lentils aren’t sticking to the bottom of the pot.
  • Coconut rice. If making the coconut rice, we recommend jasmine or basmati rice for this recipe.

Frequently asked questions

Is lentil curry good for you?

Yes! Lentils are a highly nutritious food. They are rich in minerals, protein, and fiber while also being low in calories. Plus, this curry recipe is filled with lots of other wholesome ingredients, from the tomatoes to the bell pepper and peas.

Do you have to soak lentils for curry?

No, red lentils cook very quickly, so it’s not necessary to soak them when making curry. You’ll just want to rinse them off.

What flavors go well with lentils?

Lentils are like a blank slate and can be flavored with whatever seasonings or spices you’re craving. They don’t have a lot of flavor on their own, but they will easily take on other flavors and seasonings. In this recipe we’re seasoning them with a combination of garlic, cumin, coriander, turmeric, ginger and salt.

Serving suggestions

This lentil curry is delicious on its own, but we also love serving it with:

  • Basmati rice, jasmine rice, or the wonderful coconut rice, included in this recipe
  • Cauliflower rice for a low carb, lower calorie option
  • Naan or crusty bread for dipping

Storage recommendations

  • To store. Store any leftovers in the refrigerator for up to 4 days in an airtight container.
  • To freeze. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.
Two bowls of lentil curry served with coconut rice.

More lentil recipes

AND that’s it for today! As usual, don’t forget to tag me on Instagram @foodwithfeeling if you end up making this recipe!

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Lentil curry served over coconut rice.

Coconut Lentil Curry with Coconut Rice

★★★★★

5 from 3 reviews
  • Author: Brita Britnell
  • Total Time: 40 minutes
  • Yield: serves 6
  • Diet: Vegan
Print Recipe

Description

Cozy and nourishing Coconut Lentil Curry with warming spices, creamy coconut milk and a boost of veggies from onion, tomatoes, bell pepper and peas. This flavorful recipe is packed with plant-based protein and fiber for the perfect, satisfying meal!

Ingredients

Units Scale

For the lentil curry:

  • 2 tablespoons of coconut oil
  • 3 cloves of garlic, minced
  • small yellow onion, finely diced
  • 1 teaspoon of cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of turmeric
  • 2 teaspoons of fine sea salt
  • 1 28–ounce can of crushed tomatoes
  • 1 1/2 tablespoons of ginger paste (or grated fresh ginger)
  • 1 15–ounce can coconut milk
  • 1 cup dried lentils (I used red but brown or green would also work well!)
  • 3 cups of water
  • 1 bell pepper, thinly sliced
  • 1 cup of frozen peas

For the coconut rice:

  • 15 ounce can of lite coconut milk
  • 1 1/4 cups of water
  • 1/2 teaspoon of salt
  • optional: 1/2 teaspoon of sugar
  • 1 1/2 cups of long grain rice (I like jasmine or basmati in this recipe.)

Instructions

To make the lentil curry:

  1. In a large skillet, heat the coconut oil over medium heat. Once hot, add in the garlic, onion, cumin, coriander,  turmeric and salt. Cook for 5 minutes.
  2. Stir in the crushed tomatoes, ginger, and water. Cook for 5 additional minutes or until the mixture is heated through and just beginning to show steam.
  3. Mix in the lentils and bring to a boil. Reduce the heat and let simmer gently for 30 minutes or until the lentils are soft and nearly cooked through. Be sure to stir during the cooking process to ensure that everything is cooking properly and the lentils aren’t sticking to the pot at all.
  4. Stir in the coconut milk, bell pepper, and frozen peas. Continue to simmer for 5-8 minutes or until the bell pepper is softened.
  5. Remove from heat and serve over the coconut rice!

To make the coconut rice:

  1. In a medium saucepan, combine all of the ingredients EXCEPT the rice. Heat over medium high heat until the liquid just begins to show steam.
  2. Mix in the rice and bring to a boil. Reduce the heat to a gentle simmer, cover, and let cook for 15-20 minutes or until the liquid is absorbed and the rice is tender. Stir often to avoid sticking.
  3. ENJOY!

Notes

  • To store. Store any leftovers in the refrigerator for up to 4 days in an airtight container.
  • To freeze. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: curry, lentil curry, vegan curry