One-Pot Spiced Coconut Lentil Curry

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A comforting one-pot lentil curry simmered in creamy coconut milk with aromatic spices and fresh cilantro. This Indian-inspired curry recipe (vegan, gluten free), ready in about 45 minutes, pairs red lentils, coconut milk, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed red lentils
• 1 can (14 oz), full fat coconut milk
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1/4 cup, chopped fresh cilantro
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp turmeric powder, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder; cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed red lentils, 2 tbsp tomato paste, 1 can (14 oz) full-fat coconut milk, and 2 cups vegetable broth. Stir well to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally until lentils are tender and curry thickens.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
6. Step 6: Serve hot with lime wedges on the side for squeezing over the curry.