Slow-Cooked Lentil and Vegetable Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A deeply aromatic curry simmered to meld lentils, seasonal vegetables, and creamy coconut milk into a comforting bowl. This Indian vegetarian recipe, ready in about 60 minutes, pairs brown lentils, onion, and carrots for a weeknight-friendly dinner. Each serving lands at about 350 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 brown lentils, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk, full-fat
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp (optional) cayenne pepper
• 4 cups vegetable broth
• 2 cups kale, chopped
• for garnish cilantro

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 diced carrots, cooking for 5 minutes until softened. Add 2 diced celery stalks, 3 minced garlic cloves, and 1 minced fresh ginger, cooking for 2 more minutes until fragrant.
2. Step 2: Stir in 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp cayenne pepper (if using), then add 1 cup rinsed brown lentils, 1 can diced tomatoes, and 4 cups vegetable broth. Bring to a simmer, cover, reduce heat to low, and cook for 25 minutes.
3. Step 3: Add 1 can full-fat coconut milk and 2 cups chopped kale, stirring until the kale wilts (about 5 minutes). Season with salt and pepper to taste.