Go Back Email Link

Lentil Curry With Coconut Milk

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 1 tablespoon coconut oil (or olive oil)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons red curry paste or 2 teaspoons curry powder (use what you have; see notes)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1 cup dried red lentils (rinsed; brown or green lentils also work with longer cooking)
  • 1 can (14 oz/400 ml) coconut milk (full-fat for creaminess)
  • 3 cups vegetable broth (or water, plus more as needed)
  • 1 can (14 oz/400 g) diced tomatoes (or 2 fresh tomatoes, chopped)
  • 1 medium carrot, diced (optional)
  • 2 cups baby spinach or chopped kale
  • 1 tablespoon lime juice or lemon juice
  • 1 teaspoon sugar or maple syrup (balances acidity; optional)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, naan, or quinoa, for serving

Instructions
 

  • Warm the oil. Set a large pot over medium heat and add the coconut oil. When it shimmers, add the chopped onion.
  • Sauté aromatics. Cook the onion for 5–7 minutes until soft and lightly golden. Add the garlic and ginger, and cook for 1 minute, stirring so they don’t burn.
  • Bloom the spices. Add red curry paste (or curry powder), turmeric, cumin, and smoked paprika. Stir for 30–60 seconds until fragrant. This step unlocks a deeper flavor.
  • Add lentils and liquids. Stir in the rinsed lentils, coconut milk, vegetable broth, and diced tomatoes. If using carrot, add it now.
  • Simmer gently. Bring to a gentle boil, then reduce to a simmer. Cover with the lid slightly ajar and cook for 18–22 minutes if using red lentils, stirring occasionally. For brown or green lentils, simmer 30–35 minutes or until tender. Add a splash of broth if it gets too thick.
  • Finish with greens and acid. Stir in the spinach or kale until wilted, 1–2 minutes. Add lime juice and the sugar or maple syrup if using. Taste and season with salt and black pepper.
  • Adjust texture. For a creamier curry, mash a small portion against the side of the pot or blend a cup and return it to the pot. If it’s too thick, thin with a bit more broth or water.
  • Serve and garnish. Spoon over rice, quinoa, or enjoy with warm naan. Top with fresh cilantro and an extra squeeze of lime if you like.