Red Lentil Coconut Curry – A Cozy, Weeknight-Friendly One-Pot Meal

Red Lentil Coconut Curry is the kind of meal you make when you want something warm, comforting, and full of flavor without spending all night in the kitchen. It’s simple enough for a busy evening but special enough to share with friends. The lentils cook quickly, the coconut milk makes it creamy, and the spices bring everything to life.

It’s satisfying, affordable, and naturally plant-based. If you’re looking for a reliable go-to that tastes like you cooked all day, this is it.

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Red Lentil Coconut Curry - A Cozy, Weeknight-Friendly One-Pot Meal

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 tablespoon coconut oil or olive oil
• 1 medium yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1–2 tablespoons red curry paste or 2 teaspoons curry powder (see note in variations)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander (optional)
• 1/4–1/2 teaspoon chili flakes or cayenne (to taste)
• 1 cup red lentils (dried), rinsed
• 1 can (14–15 oz) diced tomatoes or 2 fresh tomatoes, chopped
• 1 can (13.5–14 oz) full-fat coconut milk
• 2–3 cups vegetable broth or water (start with 2, add more as needed)
• 1 teaspoon fine sea salt, plus more to taste
• Black pepper, to taste
• 1 tablespoon lime juice (or lemon juice)
• Fresh cilantro, chopped (for garnish)
• Cooked rice, naan, or flatbread (for serving)
• Optional add-ins: 2 cups spinach or kale, 1 cup diced carrots, 1 red bell pepper, or 1 small sweet potato (peeled and diced)

Method

 

1. Prep your ingredients: Rinse the red lentils under cold water until it runs clear. Chop the onion, mince the garlic, and grate the ginger. If using extra veggies, chop them now.
2. Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until soft and lightly golden.
3. Add garlic and ginger: Stir in the garlic and ginger. Cook 30–60 seconds until fragrant, being careful not to burn.
4. Bloom the spices: Add curry paste (or curry powder), turmeric, cumin, coriander (if using), and chili flakes. Stir for 30 seconds so the spices release their oils and deepen in flavor.
5. Build the base: Pour in the diced tomatoes and stir, scraping the bottom of the pot to lift any browned bits.
6. Simmer the lentils: Add the rinsed lentils and 2 cups of broth. Bring to a gentle boil, then reduce to a simmer. Cover partially and cook 10 minutes, stirring now and then.
7. Add coconut milk: Pour in the coconut milk and stir. Continue simmering 8–12 minutes, until the lentils are tender and the curry is thick and creamy. Add more broth if it gets too thick or sticks.
8. Season and brighten: Stir in 1 teaspoon salt, black pepper, and the lime juice. Taste and adjust salt, acid, and heat. If using spinach or other quick-cooking greens, fold them in now until wilted.
9. Serve: Spoon over hot rice or serve with warm naan. Garnish with fresh cilantro and an extra squeeze of lime if you like.

What Makes This Recipe So Good

• Fast and forgiving: Red lentils cook in 20–25 minutes, so dinner is on the table quickly. The recipe works even if you don’t measure perfectly.
• Creamy without dairy: Coconut milk adds a lush, silky texture with zero cream or butter.
• Deep flavor from simple ingredients: Onion, garlic, ginger, tomatoes, and everyday spices build real, layered flavor.
• Hearty and filling: Packed with fiber and protein, it feels like comfort food but leaves you feeling good.
• Budget-friendly: Pantry staples turn into a full meal that stretches across several servings.
• Flexible: Add veggies, adjust heat, or swap in what you have on hand.

Shopping List

• 1 tablespoon coconut oil or olive oil
• 1 medium yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1–2 tablespoons red curry paste or 2 teaspoons curry powder (see note in variations)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander (optional)
• 1/4–1/2 teaspoon chili flakes or cayenne (to taste)
• 1 cup red lentils (dried), rinsed
• 1 can (14–15 oz) diced tomatoes or 2 fresh tomatoes, chopped
• 1 can (13.5–14 oz) full-fat coconut milk
• 2–3 cups vegetable broth or water (start with 2, add more as needed)
• 1 teaspoon fine sea salt, plus more to taste
• Black pepper, to taste
• 1 tablespoon lime juice (or lemon juice)
• Fresh cilantro, chopped (for garnish)
• Cooked rice, naan, or flatbread (for serving)
• Optional add-ins: 2 cups spinach or kale, 1 cup diced carrots, 1 red bell pepper, or 1 small sweet potato (peeled and diced)

Step-by-Step Instructions

1. Prep your ingredients: Rinse the red lentils under cold water until it runs clear.

   Chop the onion, mince the garlic, and grate the ginger. If using extra veggies, chop them now.

2. Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt.

   Cook 5–7 minutes, stirring occasionally, until soft and lightly golden.

3. Add garlic and ginger: Stir in the garlic and ginger. Cook 30–60 seconds until fragrant, being careful not to burn.
4. Bloom the spices: Add curry paste (or curry powder), turmeric, cumin, coriander (if using), and chili flakes. Stir for 30 seconds so the spices release their oils and deepen in flavor.
5. Build the base: Pour in the diced tomatoes and stir, scraping the bottom of the pot to lift any browned bits.
6. Simmer the lentils: Add the rinsed lentils and 2 cups of broth.

   Bring to a gentle boil, then reduce to a simmer. Cover partially and cook 10 minutes, stirring now and then.

7. Add coconut milk: Pour in the coconut milk and stir. Continue simmering 8–12 minutes, until the lentils are tender and the curry is thick and creamy.

   Add more broth if it gets too thick or sticks.

8. Season and brighten: Stir in 1 teaspoon salt, black pepper, and the lime juice. Taste and adjust salt, acid, and heat. If using spinach or other quick-cooking greens, fold them in now until wilted.
9. Serve: Spoon over hot rice or serve with warm naan.

   Garnish with fresh cilantro and an extra squeeze of lime if you like.

How to Store

• Fridge: Store in an airtight container for 4–5 days. It often tastes even better the next day as the flavors meld.
• Freezer: Freeze for up to 3 months. Cool completely, portion into containers, and label.

  Thaw overnight in the fridge.

• Reheat: Warm on the stove over low heat with a splash of water or broth to loosen. Microwave in short bursts, stirring between intervals.
• Meal prep tip: Keep rice and curry in separate containers so the rice doesn’t get soggy.

Why This is Good for You

• Plant protein and fiber: Red lentils offer a steady, satisfying energy without a heavy feeling after dinner.
• Healthy fats: Coconut milk provides fats that support fullness and a creamy texture, which helps you enjoy veggies and legumes more.
• Anti-inflammatory spices: Turmeric, ginger, and garlic bring antioxidant benefits along with bold flavor.
• Lower sodium, higher control: Making curry at home lets you manage salt and spice levels while skipping additives.

Common Mistakes to Avoid

• Skipping the rinse: Unrinsed lentils can make the curry cloudy and starchy. A quick rinse improves texture.
• Boiling too hard: A rolling boil can split lentils and scorch the bottom.

  Keep it at a gentle simmer and stir occasionally.

• Adding coconut milk too early: If you add it before the lentils soften, the fat can separate with aggressive heat. Wait until the lentils are almost tender.
• Under-seasoning: Salt and acid make the flavors pop. Taste at the end and add more salt or lime if it tastes flat.
• Overloading with veggies: Extra vegetables are great, but too many can throw off liquid ratios.

  If you add more, add a bit more broth.

Recipe Variations

• Mild and creamy: Use only curry powder and skip the chili flakes. Add a teaspoon of honey or maple syrup to balance acidity from tomatoes.
• Spicy and bold: Use red curry paste plus chili flakes or cayenne. Add a chopped green chili for extra heat.
• Tomato-free: Skip tomatoes and use extra broth and coconut milk.

  Add a splash of coconut aminos or soy sauce for depth.

• Veggie boost: Stir in diced carrots and bell pepper with the onions. Add spinach, kale, or peas at the end for color and nutrients.
• Protein twist: Add cubed tofu, chickpeas, or shredded rotisserie chicken (if not vegetarian) during the last 5 minutes.
• Citrus swap: Try lemon instead of lime. Finish with a little lemon zest for a bright lift.
• Garnish game: Top with toasted coconut flakes, crushed roasted peanuts, or a swirl of coconut yogurt.

FAQ

Do I need to soak red lentils?

No soaking needed.

Red lentils are split and cook quickly—usually in 20–25 minutes—making them ideal for weeknights.

Can I use light coconut milk?

Yes, but the curry will be less creamy. If you use light coconut milk, simmer a bit longer to thicken, or add a small splash of coconut cream at the end.

What if I don’t have curry paste?

Use curry powder. Start with 2 teaspoons and adjust to taste.

You can add a pinch of smoked paprika for depth if you like.

Why did my curry get too thick?

Lentils absorb liquid as they cook and even more as they cool. Stir in extra broth or water, a little at a time, until you reach your preferred consistency.

How can I make it oil-free?

Sauté the onions in a splash of water or broth, adding more as needed to prevent sticking. The coconut milk will still make it creamy.

Is this recipe gluten-free?

Yes, the curry itself is naturally gluten-free.

Just serve it with gluten-free sides like rice or gluten-free flatbread.

Can I cook this in an Instant Pot?

Yes. Sauté the aromatics on Sauté mode, add the lentils, tomatoes, and 2 cups broth, then pressure cook on High for 6 minutes. Quick release, stir in coconut milk, and simmer on Sauté for a few minutes to thicken.

What’s the best way to add greens?

Fold in spinach or chopped kale in the last 2–3 minutes of cooking.

They wilt fast and keep their color and nutrients.

Can I double the recipe?

Absolutely. Use a larger pot, and add extra broth as needed. Leftovers freeze well, so it’s great for batch cooking.

Final Thoughts

Red Lentil Coconut Curry is a reliable, cozy meal you can make with pantry staples and a handful of fresh ingredients.

It’s the kind of recipe that welcomes tweaks, adapts to your taste, and always hits the spot. Keep red lentils and coconut milk on hand, and you’ll have a satisfying dinner in your back pocket any night of the week. Serve it with rice, pile on fresh herbs, and enjoy the easy comfort of a one-pot classic.