One-Pot Red Lentil Curry with Coconut Milk
A creamy, protein-packed curry made with red lentils, aromatic spices, and coconut milk. This Indian-inspired vegetarian recipe (vegan), ready in about 35 minutes, pairs red lentils, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 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
The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
