Comforting Red Lentil Coconut Curry
A cozy, weeknight-friendly red lentil curry simmered in coconut milk and tomatoes with warming spices—creamy, hearty, and completely plant-based.
This is the kind of dinner that makes the whole kitchen smell like something good is happening. Red lentils melt into a naturally creamy base, while coconut milk keeps everything lush without feeling heavy. Serve it over rice, scoop it up with naan, or enjoy it straight from the bowl—comfort food that still feels bright and nourishing.
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Servings
4
Ingredients
Curry Base
- •2 tbsp avocado oil or olive oil
- •1 medium yellow onion, finely chopped
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 tbsp mild curry powder
- •1 tsp ground cumin
- •1/2 tsp ground turmeric
- •1/4 tsp cayenne pepper (optional, to taste)
- •1 1/2 tsp kosher salt, plus more to taste
- •2 tbsp tomato paste
Lentils & Liquids
- •1 1/2 cups dried red lentils, rinsed well
- •1 (14½ oz / 411 g) can diced tomatoes
- •1 (13½ oz / 400 ml) can full-fat coconut milk
- •2 cups vegetable broth (or water)
Finish & Serve
- •3–4 cups baby spinach (optional)
- •1 tbsp fresh lime juice (about 1/2 lime), plus wedges for serving
- •1–2 tbsp chopped cilantro (optional)
- •Cooked basmati rice or brown rice, for serving
- •Naan or warm pita (optional, for serving)
Instructions
- 1
Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the onion and cook 5–7 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and ginger and cook 30 seconds until fragrant.
- 2
Bloom the spices: Stir in the curry powder, cumin, turmeric, cayenne (if using), salt, and tomato paste. Cook 1 minute, stirring constantly, to deepen the flavor.
- 3
Simmer: Add the rinsed red lentils, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir well, scraping up any browned bits from the bottom.
- 4
Cook until creamy: Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15–20 minutes, stirring every few minutes, until the lentils are tender and the curry is thick and creamy.
- 5
Finish: If using spinach, stir it in and cook 1–2 minutes until wilted. Turn off the heat and stir in the lime juice. Taste and adjust salt, heat, or a splash of broth to loosen if needed.
- 6
Serve: Spoon over rice and top with cilantro, if desired. Serve with lime wedges and naan or pita on the side.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.