This Coconut Red Lentil Curry is light, creamy and absolutely bursting with flavor. It's just the perfect veggie dinner for a busy weeknight and also great for meal prep!
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Red lentils might not the most exciting ingredient in the pantry, but my coconut red lentil curry transforms them into something creamy, flavorful and better than any takeout.
This is the kind of meal I make on busy nights or chilly evenings when I want something comforting yet light and nourishing, and it delivers every single time.
It's gently spiced, rich and cozy, and makes great leftovers too, which is exactly why it stays on repeat around here.
Why you'll love this coconut red lentil curry
- It's a simple one-pot recipe that comes together with mostly pantry staples.
- The curry turns out beautifully creamy with a soft, cozy texture from the red lentils and coconut milk.
- It's budget-friendly and extra filling!
What you'll need
Red lentils - Red lentils cook quickly and break down as they simmer, which is what gives this curry its naturally thick, creamy texture. There's no need to soak them, either, just give them a good rinse!
Coconut milk - Full-fat coconut milk works best here for a rich sauce. If your curry feels a little thick at the end, you can always loosen it with a splash of water or stock.
Aromatics - A mix of fresh garlic, ginger and red chili sets up an amazing flavor base forthe curry. If you don't want it too spicy, deseed your fresh red chili pepper.
Spices - I use a mix of curry powder, cumin, coriander, garam masala and cayenne to create warm, slightly earthy flavor. The curry powder is a mild one here since we already have fresh chili pepper and a dash of cayenne.
Ground almonds - These add a subtle nuttiness and help thicken the sauce without making it heavy. If you don't have them, you can leave them out or swap in a small spoon of almond butter.
Chickpeas - I love adding a can of chickpeas to this curry to boost the protein and make it more filling.
Pro tip
Let the tomato paste cook with the spices for a minute until it darkens. That short step deepens the flavor of the whole curry and keeps it from tasting flat.
How to make coconut red lentil curry
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the coconut oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5 to 6 minutes, until soft, then add the garlic, ginger and red chili and cook for another minute until fragrant.
Stir in the spices and cook for 1 minute, then add the tomato paste and cook for 1 to 2 minutes until slightly darkened.
Add the red lentils, crushed tomatoes and vegetable stock.
Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
Stir in the coconut milk, maple syrup and ground almonds, then add the chickpeas and cook until heated through. Adjust the seasoning and serve hot with your favorite rice or naan.
Make it your own
There are lots of ways to put your own spin on this curry. Here are some variations to try:
- Add some extra veggies like cauliflower, sweet potato or bell pepper to make it even heartier.
- Swap the chickpeas for another bean, or leave them out entirely if you want a smoother curry.
- Stir in a few handfuls of spinach or chopped kale right at the end for a pop of green.
Expert tips for the best red lentil curry
- Always give your red lentils a good rinse before adding them to the curry to remove any dust.
- If the curry starts sticking while simmering, just give it a good stir and lower the heat slightly. Red lentils can catch quite easily if the heat's too high.
- Use a hand blender to puree some of the curry if you want to achieve a super creamy consistency.
What to serve with red lentil coconut curry
I love serving this curry with some warm naan and lots of freshly steamed rice. I sometimes pair it with my trusted Indian Pilau Rice but basmati or jasmine rice work great too.
If you want something refreshing fresh alongside it, try the red lentil curry with this simple Kachumber Salad.
Leftovers and storage
- This coconut red lentil curry keeps really well so it's great for meal prep. Store it in an airtight container in the fridge for up to 4 days.
- To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally. The curry will thicken as it sits, so I usually add a splash of water or coconut milk to loosen it back up.
- This curry also freezes well. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating as above.
More easy vegan curry recipes
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Coconut Red Lentil Curry
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, finely diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 small fresh red chili, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ¼ teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 cup (225 ml) red lentils
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 cups (450 ml) vegetable stock
- 1 cup (225 ml) coconut milk, plus a bit extra for serving
- 1 tablespoon maple syrup
- 2 tablespoons ground almonds
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- Salt and freshly ground black pepper to taste
- Fresh cilantro, to garnish, optional
Instructions
- Heat the coconut oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5-6 minutes, stirring often, until soft and translucent.1 tablespoon coconut oil1 medium onion
- Add the garlic, ginger and red chili and cook for about 1 minute until fragrant.2 large garlic cloves1 tablespoon fresh ginger1 small fresh red chili
- Stir in the curry powder, cumin, coriander, garam masala and cayenne and cook for another 30 seconds, stirring constantly so the spices don't burn.1 tablespoon curry powder1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon garam masala¼ teaspoon cayenne pepper
- Add the tomato paste and cook for 1 to 2 minutes, stirring it into the spices, until it darkens slightly.2 tablespoons tomato paste
- Stir in the red lentils, crushed tomatoes and vegetable stock. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.1 cup red lentils1 can (14 oz / 400 g) crushed tomatoes2 cups vegetable stock
- Add the coconut milk and stir to combine, then add the maple syrup and ground almonds and cook for another minute.1 cup coconut milk1 tablespoon maple syrup2 tablespoons ground almonds
- Add the chickpeas and cook for 5 more minutes, just until heated through. Season with salt and freshly ground black pepper to taste.1 can (14 oz / 400 g) chickpeasSalt and freshly ground black pepper to taste
- Serve warm with a swirl of extra coconut milk and a sprinkle of fresh cilantro.Fresh cilantro
Notes
- You can add some extra veggies to this curry if you like. Bell peppers, zucchini or mushrooms are all great options. Sauté your veggies with the garlic and ginger and continue with the recipe as written.
- If you don't want your curry to be spicy, omit the fresh chili pepper altogether.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Joanne DeLuca says
Can it be frozen?