Coconut-Curry Lentil Stew with Plantains

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A rich, plant-based Caribbean-inspired stew with protein-packed lentils, fragrant curry, and naturally sweet plantains. This Caribbean-inspired vegetarian recipe (vegan), ready in about 60 minutes, pairs brown lentils, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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 brown lentils
• 1 can (13.5 oz) coconut milk
• 2 tsp curry powder
• 2 medium ripe plantains
• 1/2 cup diced red bell pepper
• 1/2 cup diced carrots
• 1/2 cup diced onion
• 2 cloves minced garlic
• 2 cups vegetable broth
• 1 lime
• 2 tbsp chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse lentils under cold water until water runs clear, then drain. Place in a medium pot with 2 cups vegetable broth and bring to a gentle simmer over medium heat.
2. Step 2: Add 2 tsp curry powder, diced onion, minced garlic, and diced red bell pepper to the pot. Stir well and simmer uncovered for 15 minutes, stirring occasionally.
3. Step 3: Add diced carrots and rinsed lentils to the pot, then reduce heat to low and simmer for 25-30 minutes until lentils are tender and broth is thickened.
4. Step 4: Peel and slice plantains into 1/2-inch thick coins. Heat a non-stick skillet over medium heat with a drizzle of oil, then cook plantains for 3-4 minutes per side until golden brown and caramelized.
5. Step 5: Stir coconut milk into the lentil stew, then add lime juice and half the chopped cilantro. Simmer for 5 minutes until heated through and flavors meld.
6. Step 6: Remove from heat, stir in the cooked plantains, and let sit for 5 minutes to absorb flavors.
7. Step 7: Taste and adjust seasoning with salt if needed, then serve hot topped with remaining cilantro.