There’s nothing quite as comforting as a bowl of warm, fragrant curry, and this Coconut Lentil Curry is a perfect example of how simple ingredients can create something truly delicious. Packed with hearty lentils, creamy coconut milk, and a blend of warming spices, this dish is both satisfying and nourishing. Whether you’re looking for an easy weeknight dinner or a slow-cooked meal that fills your home with enticing aromas, this recipe is a fantastic choice. Plus, it’s naturally vegan and gluten-free, making it a great option for a variety of dietary needs.
What makes this curry so special is its versatility and ease of preparation. You can make it effortlessly in a slow cooker, allowing the flavors to develop over several hours, or opt for the stove-top method for a quicker meal in under 40 minutes. The lentils provide a good source of plant-based protein, while the coconut milk gives the dish its signature creamy texture. Served with fluffy basmati rice or warm naan, this dish is comfort food at its finest. Whether you’re meal-prepping for the week or serving up a hearty family dinner, this rich, aromatic curry is bound to become a staple in your kitchen.
Coconut Lentil Curry
Serves: 6-8
Prep Time: 15 minutes
Cooking Time:
Slow Cooker: 6-8 hours on low or 4-5 hours on high
Stove-Top: 35-40 minutes
Ingredients
300g red or yellow lentils, rinsed and sorted
2 x 400ml cans coconut milk (full-fat recommended)
1 large onion, diced
4 cloves garlic, minced
2 tbsp fresh ginger, grated
3 tbsp curry powder
1 tbsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
500ml vegetable stock
2 large carrots, diced
2 medium tomatoes, diced
Salt and black pepper, to taste
Fresh coriander, for garnish
Lime wedges, for serving
For Serving (Optional)
Cooked basmati rice
Naan bread
Slow Cooker Method
1. Prepare ingredients: Rinse the lentils under cold water until the water runs clear. Dice the onion, carrots, and tomatoes, and mince the garlic.
2. Combine ingredients: Add the lentils, coconut milk, onion, garlic, ginger, curry powder, turmeric, cumin, coriander, and vegetable stock into the slow cooker. Stir well.
3. Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours until the lentils and vegetables are
tender.
4. Season: Taste and adjust seasoning with salt and black pepper as needed.
5. Serve: Garnish with fresh coriander and serve with basmati rice or naan bread. Squeeze fresh lime juice over the curry before eating.
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Stove-Top Method
1. Prepare ingredients: Rinse the lentils under cold water until the water runs clear. Dice the onion, carrots, and tomatoes, and mince the garlic.
2. Sauté aromatics: Heat 1 tbsp of oil in a large saucepan or deep frying pan over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add the garlic and ginger, cooking for another 1-2 minutes.
3. Toast spices: Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1 minute, stirring frequently to release their aromas.
4. Add vegetables and lentils: Stir in the diced carrots, tomatoes, and lentils, mixing well to coat them in the spices.
5. Simmer: Pour in the coconut milk and vegetable stock. Bring to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
6. Season: Taste and adjust seasoning with salt and black pepper as needed.
7. Serve: Garnish with fresh coriander and serve with basmati rice or naan bread. Squeeze fresh lime juice over the curry before eating.
Cooking Tips:
1. Don’t skip rinsing the lentils – this removes excess starch and any debris.
2. For creamier results, use full-fat coconut milk rather than light coconut milk.
3. If the mixture becomes too thick during cooking, add more vegetable broth or water.
4. Stirring occasionally during cooking (if possible) will help prevent lentils from sticking to the bottom.
5. The curry will thicken as it cools – adjust liquid accordingly when reheating.
Storage:
Keeps well in the refrigerator for up to 5 days
Can be frozen for up to 3 months in an airtight container
Variations:
Add diced sweet potato or butternut squash for extra heartiness
Include spinach or kale in the last 30 minutes of cooking for added nutrients
Spice it up with red pepper flakes or fresh chili peppers
Add a can of chickpeas for extra protein and texture
Nutritional Benefits:
High in protein and fiber from lentils
Rich in healthy fats from coconut milk
Good source of iron and other minerals
Anti-inflammatory properties from turmeric and ginger
This recipe is naturally:
Vegetarian
Gluten-free
Dairy-free
Can be made vegan (check curry powder ingredients)
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