Spiced Lentil and Coconut Curry

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant, creamy curry made with red lentils, coconut milk, and warming spices, perfect for a cozy meal. This Indian-inspired vegan recipe, ready in about 70 minutes, pairs red lentils, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (14 oz) coconut milk
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1/2 tsp turmeric
• 1 tsp cumin
• 1 tbsp, grated ginger
• 2 cups vegetable broth
• 1 tbsp coconut oil

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Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat, then sauté diced onion for 5 minutes until softened.
2. Step 2: Add minced garlic, grated ginger, turmeric, cumin, and 1/4 cup vegetable broth, stirring for 2 minutes until fragrant.
3. Step 3: Stir in 1 cup red lentils and 2 cups vegetable broth, then add coconut milk. Bring to a simmer and cook for 20 minutes until lentils are tender.
4. Step 4: Season with salt and pepper, then garnish with fresh cilantro before serving.