One-Pot Spiced Lentil Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant and creamy lentil curry simmered with warm spices and rich coconut milk, ideal for a comforting vegetarian meal. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 45 minutes, pairs red lentils, coconut milk, vegetable broth 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.

Prep: 10 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 cup, rinsed red lentils
1 can (14 oz) coconut milk
2 cups vegetable broth
1 large, diced onion
3, minced garlic cloves
1 tbsp, minced fresh ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
2 tbsp olive oil
1 tsp salt
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 5 minutes until onions are translucent and fragrant.
Step 2: Stir in 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp cayenne pepper. Cook for 1 minute until spices release aroma.
Step 3: Add 1 cup rinsed red lentils, 1 can (14 oz) coconut milk, and 2 cups vegetable broth. Stir well and bring to a boil.
Step 4: Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and curry thickens.
Step 5: Season with 1 tsp salt and stir in 1/4 cup chopped fresh cilantro just before serving.