Coconut Lentil Curry

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, budget-friendly, and nourishing. The lentils provide protein and fiber, the coconut milk makes it silky and rich, and the spinach adds freshness. I also like that it comes together in one pot, making cleanup easy. Whether I serve it with rice, naan, or on its own, it always feels like a complete meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil
1 yellow onion diced
3 cloves garlic finely minced
2 teaspoons kosher salt
2 teaspoons turmeric
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon paprika
½ teaspoon coriander
½ teaspoon freshly ground black pepper
½ teaspoon ground ginger
2 cans brown lentils 14 ounces each
1 can crushed tomatoes 15 ounces
1 can coconut milk 15 ounces
3 cups baby spinach loosely packed
sliced cherry tomatoes and cilantro for topping
optional – serve with rice or naan

Directions

1. I heat olive oil in a large pot over medium heat.
2. I add the onion and cook for about 5 minutes until soft and golden.
3. I stir in the garlic and cook for another minute until fragrant.
4. I add the salt, turmeric, cumin, garam masala, paprika, coriander, black pepper, and ground ginger, stirring to toast the spices for 1–2 minutes.
5. I pour in the crushed tomatoes and coconut milk, stirring until smooth.
6. I add the lentils and bring the curry to a simmer. I let it cook for 15–20 minutes, stirring occasionally, so the flavors blend together.
7. Just before serving, I stir in the baby spinach until wilted.
8. I serve the curry topped with cherry tomatoes and cilantro, alongside rice or naan if I want a fuller meal.

Servings and Timing

This recipe makes about 6 servings. It takes me around 10 minutes to prepare and 25 minutes to cook, so the total time is about 35 minutes.

Variations

Sometimes I use red or green lentils instead of brown for a different texture. I also like adding diced sweet potatoes or carrots for extra heartiness. If I want more heat, I add a pinch of cayenne pepper or chopped chili peppers. For a lighter version, I use light coconut milk.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the curry on the stovetop over medium heat, adding a splash of water or broth if it’s too thick. It also freezes well for up to 3 months—I thaw it overnight in the fridge before reheating.

FAQs

Can I use dried lentils instead of canned?

Yes, but I cook them separately first until tender before adding them to the curry.

Is this curry spicy?

It’s mild, but I can make it spicier by adding chili powder, cayenne, or fresh chilies.

Can I make this in a slow cooker?

Yes, I combine everything except the spinach and cook on low for 6–8 hours, then stir in the spinach before serving.

Can I make this curry vegan?

It already is vegan since it uses coconut milk and lentils instead of dairy or meat.

What type of coconut milk should I use?

I prefer full-fat coconut milk for creaminess, but light coconut milk works if I want a lighter dish.

Can I blend the curry for a smoother texture?

Yes, I sometimes blend half of it with an immersion blender to make it creamier while still keeping some texture.

Can I use other greens instead of spinach?

Yes, I often use kale, Swiss chard, or even collard greens.

What’s the best way to serve this curry?

I usually serve it with basmati rice, jasmine rice, or warm naan bread.

Can I add protein to this dish?

Yes, I sometimes add chickpeas, tofu, or even chicken if I want extra protein.

How do I thicken the curry if it’s too runny?

I let it simmer uncovered for a bit longer, or I stir in extra lentils to absorb the liquid.

Conclusion

I love making coconut lentil curry because it’s flavorful, filling, and so easy to prepare. The combination of creamy coconut milk, earthy lentils, and aromatic spices makes it a dish I return to again and again, whether I’m cooking for myself or sharing with friends and family.

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