One-Pot Coconut Curry Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A warming, hearty lentil stew simmered in creamy coconut milk and fragrant spices, perfect for a cozy meal. This indian-inspired vegan ready in about 45 minutes pairs red lentils, coconut milk, vegetable broth 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 35 min Serves 4 Indian cuisine 350 cal/serving

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Ingredients

1 cup, rinsed red lentils
1 can (14 oz), full fat coconut milk
3 cups vegetable broth
1 large, diced yellow onion
4, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp olive oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
1/4 tsp cayenne pepper
1 1/2 tsp salt
1/4 cup, chopped fresh cilantro
1 tbsp fresh lime juice

Equipment for this recipe

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 3: Add 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp garam masala, 1/4 tsp cayenne pepper, and 1 1/2 tsp salt; stir well to coat the onion mixture and toast the spices for 1 minute.
Step 4: Pour in 3 cups vegetable broth, 1 can (14 oz) full-fat coconut milk, and 1 cup rinsed red lentils. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and stew has thickened.
Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve warm alone or over steamed rice.

Frequently asked questions

How long does One-Pot Coconut Curry Lentil Stew take to make?

Total time is about 45 minutes (10 min prep + 35 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 One-Pot Coconut Curry Lentil Stew?

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 red lentils from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Lentil Stew?

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 One-Pot Coconut Curry Lentil Stew 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 One-Pot Coconut Curry Lentil Stew vegan?

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