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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.