Coconut-Curry Lentil Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy, aromatic stew packed with protein-rich lentils, seasonal vegetables, and a fragrant coconut-curry base, perfect for chilly evenings. This indian-inspired vegetarian ready in about 45 minutes pairs rinsed brown lentils, (13.5 oz), full-fat coconut milk, chicken-free broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed brown lentils
• 1 can (13.5 oz), full-fat coconut milk
• 2 cups chicken-free broth
• 2 medium, diced into 1/4-inch pieces carrot
• 1 medium, diced into 1/4-inch pieces zucchini
• 2 tsp curry powder
• 3 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 1, zested and juiced lime
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: In a large pot, combine rinsed brown lentils, 2 cups chicken-free broth, diced carrots, and diced zucchini over medium-high heat; bring to a gentle boil, then reduce heat to low and simmer for 25 minutes until lentils are tender.
2. Step 2: Stir in 2 tsp curry powder, minced garlic, and minced ginger; cook for 2 minutes until fragrant, then add coconut milk and stir to combine.
3. Step 3: Simmer uncovered for 5 minutes until slightly thickened and the flavors meld. Remove from heat, stir in lime zest, lime juice, and 1 tbsp cilantro, then garnish with remaining cilantro before serving.