Indian-Spiced Lentil Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A comforting lentil curry simmered with aromatic Indian spices and creamy coconut milk, perfect served with steamed basmati rice. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 45 minutes, pairs red lentils, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 cup, rinsed red lentils
• 2 tbsp coconut oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 2 tbsp, chopped fresh cilantro
• 1 cup, uncooked basmati rice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large pot, heat 2 tbsp coconut oil over medium heat. Add 1 finely chopped medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until onions are translucent and fragrant.
2. Step 2: Stir in 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp garam masala. Cook for 1 minute until spices release their aroma.
3. Step 3: Add 1 cup rinsed red lentils, 1 can (14 oz) diced tomatoes, 1 can (13.5 oz) full-fat coconut milk, 2 cups vegetable broth, and 1 tsp salt. Stir to combine and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until lentils are tender and curry has thickened.
5. Step 5: Meanwhile, rinse 1 cup basmati rice and cook according to package instructions.
6. Step 6: Garnish curry with 2 tbsp chopped fresh cilantro and serve hot over the cooked basmati rice.