Curried Lentil and Vegetable Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy curry simmered with brown lentils, sweet potatoes, and cauliflower in coconut milk, finished with fresh spinach. This indian (vegetarian, gluten-free) ready in about 45 minutes pairs coconut oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until golden.
  2. Step 2: Add 2 minced garlic cloves, 1 tbsp curry powder, and 1/2 tsp turmeric, stirring for 1 minute until aromatic.
  3. Step 3: Stir in 1 cup rinsed brown lentils, 2 cups vegetable broth, 1 can coconut milk, 1 cup diced sweet potato, and 1 cup cauliflower florets. Bring to a simmer and cook for 25 minutes until lentils are tender.
  4. Step 4: Add 1 cup chopped spinach and cook for 2 minutes until wilted. Season with salt to taste.

Frequently asked questions

How long does Curried Lentil and Vegetable Curry with Coconut Milk take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Curried Lentil and Vegetable Curry with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Curried Lentil and Vegetable Curry with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Curried Lentil and Vegetable Curry with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Curried Lentil and Vegetable Curry with Coconut Milk vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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