One-Pot Red Lentil Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A creamy, protein-packed curry made with red lentils, aromatic spices, and coconut milk. This Indian vegetarian recipe (vegan), ready in about 35 minutes, pairs red lentils, coconut milk, and curry powder for a weeknight-friendly dinner. Each serving lands at about 310 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 "Build a week of meals around this recipe" 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 red lentils
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 finely diced onion
• 2 minced garlic cloves
• 1 tbsp grated ginger
• 1 can (14.5 oz) diced tomatoes
• 2 cups chopped kale
• 1 tsp cumin
• 1/2 tsp salt

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Instructions

1. Step 1: Heat 1 tbsp water in a large pot over medium heat. Sauté 1 finely diced onion, 2 minced garlic cloves, and 1 tbsp grated ginger for 3 minutes until fragrant.
2. Step 2: Add 2 tbsp curry powder and 1 tsp cumin, stirring for 1 minute until deeply aromatic. Stir in 1 cup red lentils, 1 can diced tomatoes, and 1 can coconut milk.
3. Step 3: Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring once. Add 2 cups chopped kale and 1/2 tsp salt, cooking uncovered for 5 minutes until kale is tender.