Creamy Coconut Lentil Curry

This creamy coconut lentil curry is a comforting, protein-packed plant-based dinner recipe that's easy to make and perfect for meal prep. Made with hearty lentils, warming spices, and creamy coconut milk, this dish is both nourishing and flavorful. Whether you're new to plant-based recipes or looking for an easy weeknight meal, this one-pot recipe is sure to become a favorite.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 1 cup dried lentils (green or red), rinsed

• 1 can (14 oz) coconut milk

• 1 1/2 cups vegetable broth

• 1 small onion, diced

• 2 cloves garlic, minced

• 1-inch piece of ginger, grated

• 1 can (14 oz) diced tomatoes

• 1 tbsp olive oil

• 1 tsp cumin

• 1 tsp turmeric

• 1/2 tsp paprika

• 1/2 tsp ground coriander

• 1/2 tsp salt (or to taste)

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes (optional for heat)

• 2 cups fresh spinach or kale

• Juice of 1/2 lemon

• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.

2. Add the garlic and ginger, cooking for another minute until fragrant.

3. Stir in the cumin, turmeric, paprika, coriander, salt, black pepper, and red pepper flakes. Cook for 30 seconds to release the flavors.

4. Add the rinsed lentils, diced tomatoes, vegetable broth, and coconut milk. Stir well and bring to a simmer.

5. Cover and cook on low heat for 20–25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.

6. Stir in the fresh spinach or kale and cook for 2 more minutes until wilted.

7. Remove from heat and squeeze in the lemon juice.

8. Serve warm, garnished with fresh cilantro if desired.

Nutritional Information (Per Serving)

• Calories: 320

• Protein: 14g

• Carbs: 38g

• Fat: 14g

Cost Per Serving: $2.00

Things You’ll Love About This Recipe

• One-pot meal – Easy to make and minimal cleanup.

• Rich & creamy – The coconut milk adds a velvety texture.

• High in protein & fiber – Lentils keep you full and satisfied.

• Great for meal prep – Tastes even better the next day!

Expert Tips for Best Results

• Rinse the lentils before cooking to remove excess starch.

• Simmer on low heat to allow the flavors to meld beautifully.

• If the curry is too thick, add a splash of vegetable broth to adjust consistency.

Why This Recipe Works

• Lentils are an excellent plant-based protein source that cook quickly and absorb flavors well.

• Coconut milk adds creaminess while keeping the dish dairy-free.

• Spices bring warmth and depth, making this a flavorful and comforting meal.

Flavor Variations

• Extra Spicy: Add more red pepper flakes or a dash of cayenne.

• Thai-Inspired: Stir in 1 tbsp peanut butter and a splash of soy sauce.

• Smoky Flavor: Add 1/2 tsp smoked paprika for a deeper taste.

Highlight Ingredients

• Lentils – A budget-friendly, protein-rich staple.

• Coconut Milk – Provides a creamy texture without dairy.

• Turmeric & Cumin – Anti-inflammatory spices that enhance the flavor.

Substitutions

• No coconut milk? Use cashew cream or oat milk for a similar texture.

• Gluten-free? This recipe is naturally gluten-free!

• Low-fat? Use light coconut milk to reduce the fat content.

Serving Suggestions

• Serve over steamed rice, quinoa, or cauliflower rice.

• Pair with naan or pita bread for dipping.

• Add a side of roasted vegetables for extra nutrition.

Meal Prep Ideas

• Make ahead: Store in airtight containers in the fridge for up to 4 days.

• Freeze: Freeze portions for up to 3 months in freezer-safe containers.

• Reheat: Warm in a saucepan over low heat, adding a splash of broth if needed.

Equipment List

• Large pot or Dutch oven

• Cutting board & sharp knife

• Measuring cups & spoons

• Wooden spoon or spatula

Grocery List

• 1 cup lentils

• 1 can coconut milk

• 1 1/2 cups vegetable broth

• 1 small onion

• 2 cloves garlic

• 1-inch piece of ginger

• 1 can diced tomatoes

• Olive oil

• Cumin, turmeric, paprika, coriander

• Salt, black pepper, red pepper flakes (optional)

• 2 cups spinach or kale

• 1 lemon

• Fresh cilantro (optional)

This creamy coconut lentil curry is an easy, beginner-friendly plant-based dinner that's nutritious, filling, and full of flavor. Whether you’re making it for a quick weeknight meal or prepping ahead for the week, this hearty one-pot dish will quickly become a staple in your kitchen!

Beginner-Friendly Plant-Based Recipe