Spicy Indian-Inspired Lentil Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A rich and warming lentil curry with a creamy coconut milk base and a blend of aromatic Indian spices perfect for a comforting vegetarian meal. This Indian-inspired curry recipe (vegetarian), ready in about 45 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 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 "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, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 cups vegetable broth
• 6 curry leaves (optional)
• 1 tsp salt
• 2 tbsp vegetable oil
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
2. Step 2: Add 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Cook for 2 minutes, stirring constantly to prevent burning and to develop the spices' aroma.
3. Step 3: Pour in 1 cup red lentils, 1 can (14 oz) coconut milk, and 2 cups vegetable broth. Add 6 curry leaves if using, and 1 tsp salt. Stir well and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer gently for 25-30 minutes until lentils are soft and curry thickens, stirring occasionally to prevent sticking.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with rice or flatbread.