Velvety Coconut Lentil Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, aromatic curry with red lentils simmered in rich coconut milk, flavored with ginger and turmeric for a comforting, golden hue. This indian-inspired one pot ready in about 40 minutes pairs red lentils, (13.5 oz) coconut milk, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then drain. Place in a medium pot.
  2. Step 2: Finely chop 1 medium onion, mince 2 garlic cloves, and grate 1 tbsp fresh ginger. Heat 1 tbsp vegetable oil in a saucepan over medium heat, then sauté onion for 3 minutes until translucent.
  3. Step 3: Add 2 tsp curry powder and 1/2 tsp ground turmeric to the onions, stirring constantly for 1 minute until fragrant and oil shimmers.
  4. Step 4: Pour in 2 cups chicken or vegetable broth, 1 can (13.5 oz) coconut milk, and the rinsed red lentils. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 20 minutes, stirring occasionally, until lentils are tender and sauce thickens.
  5. Step 5: Stir in 1 tbsp lime juice and 1/2 tsp sea salt. Remove from heat, then garnish with 3 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Velvety Coconut Lentil Curry take to make?

Total time is about 40 minutes (15 min prep + 25 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 Velvety Coconut Lentil 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 Velvety Coconut Lentil 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 Velvety Coconut Lentil 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.

What goes well with Velvety Coconut Lentil Curry?

Indian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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