Spiced Lentil and Coconut Curry
A fragrant, creamy curry made with red lentils, coconut milk, and warming spices, perfect for a cozy meal. This indian-inspired vegan (vegan) ready in about 70 minutes pairs red lentils, (14 oz) coconut milk, medium, diced 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
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat, then sauté diced onion for 5 minutes until softened.
- Step 2: Add minced garlic, grated ginger, turmeric, cumin, and 1/4 cup vegetable broth, stirring for 2 minutes until fragrant.
- 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.
- Step 4: Season with salt and pepper, then garnish with fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Lentil and Coconut Curry take to make?
Total time is about 70 minutes (30 min prep + 40 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 Spiced Lentil and Coconut Curry?
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 Spiced Lentil and Coconut Curry?
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 Spiced Lentil and Coconut Curry 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 Spiced Lentil and Coconut Curry 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
- ★★★★★
The flavors in this spiced are incredible.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
