Lentil and Mushroom Curry with Coconut Milk

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

Earthy lentils and mushrooms simmered in a fragrant coconut curry base, creating a deeply flavorful vegetarian dish perfect for weeknight dinners. This indian-inspired one pot (vegan, gluten-free) ready in about 45 minutes pairs lentils, mushrooms, (14 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup lentils under cold water. In a large pot, combine 1 cup lentils, 8 oz mushrooms (sliced), 1 medium onion (chopped), 3 cloves garlic (minced), and 1 tbsp grated ginger.
  2. Step 2: Add 2 tsp curry powder, 1 tsp turmeric, 1 can (14 oz) canned tomatoes, 1 cup vegetable broth, and 1 can (14 oz) coconut milk. Stir to combine.
  3. Step 3: Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and sauce thickens.
  4. Step 4: Stir in 2 tbsp chopped fresh cilantro. Taste and adjust salt if needed. Serve hot over rice.

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Frequently asked questions

How long does Lentil and Mushroom 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 Lentil and Mushroom 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 lentils from drying out.

Can I substitute ingredients in Lentil and Mushroom 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 Lentil and Mushroom 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 Lentil and Mushroom Curry with Coconut Milk vegan?

Yes — this recipe is tagged vegan, 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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