One-Pot Red Lentil Curry with Coconut Milk
A creamy, protein-packed curry made with red lentils, aromatic spices, and coconut milk, ready in under 30 minutes. This indian-inspired vegetarian (vegan) ready in about 35 minutes pairs red lentils, (13.5 oz) 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Red Lentil Curry with Coconut Milk take to make?
Total time is about 35 minutes (10 min prep + 25 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 Red Lentil 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 red lentils from drying out.
Can I substitute ingredients in One-Pot Red Lentil 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 One-Pot Red Lentil 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 One-Pot Red Lentil Curry with Coconut Milk 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.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
