One-Pot Coconut Curry Lentils with Kale

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Hearty lentils simmered in coconut milk with curry and fresh kale for a nourishing, one-pot meal. This Indian-inspired one-pot recipe (vegetarian), 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 280 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 tbsp coconut oil
• 1, diced onion
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 cup, dried brown or green lentils
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp curry powder
• 2 cups, chopped kale
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1, cut into wedges lime

Instructions

1. Step 1: Heat coconut oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Step 2: Add lentils, coconut milk, vegetable broth, curry powder, salt, and pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 25-30 minutes until lentils are tender and sauce has thickened.
3. Step 3: Stir in chopped kale and cook for 3-4 minutes until wilted and bright green. Serve hot with lime wedges on the side.