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Homemade Coconut Curry Lentils recipe photo

Coconut Curry Lentils

This Coconut Curry Lentils recipe is SO EASY! Creamy coconut milk and warm spices make a comforting, wholesome, and flavorful one-pot meal perfect for weeknights.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Fusion, Indian
Servings 4 servings

Equipment

  • Large skillet or pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Can opener
  • Cutting board and knife

Ingredients
  

  • 3 tablespoons coconut oil
  • 1/2 cup shallots diced (1 to 2 shallots)
  • 2 tablespoons minced ginger
  • 2 tablespoons garlic cubes
  • 1 tablespoon yellow curry powder
  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 3 tablespoons red curry paste
  • 1 can (13.5-ounce) full-fat coconut milk
  • 2 cans (15-ounce) lentils drained and rinsed

Instructions
 

  • Begin by gathering all the ingredients. Dice the shallots, mince the ginger, and get your garlic cubes ready. Having everything prepped will make the cooking process seamless.
  • In a large skillet or pot, heat the 3 tablespoons of coconut oil over medium heat. Once melted, add the diced shallots, minced ginger, and garlic cubes. Sauté for about 3-5 minutes until the shallots become translucent and fragrant.
  • Stir in the yellow curry powder, paprika, ground cumin, and ground turmeric. Allow the spices to toast for about 1 minute, stirring constantly to avoid burning.
  • Add the 3 tablespoons of red curry paste to the skillet, mixing it thoroughly with the sautéed aromatics and spices. Cook for an additional minute until the paste is well combined.
  • Slowly pour in the can of full-fat coconut milk, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together beautifully.
  • Gently fold in the drained and rinsed lentils. Stir well to ensure the lentils are evenly coated with the coconut curry mixture. Simmer for an additional 10-15 minutes, stirring occasionally, until heated through.
  • If you’re feeling adventurous, consider adding optional ingredients such as spinach, bell peppers, or diced tomatoes during the last few minutes of cooking for added color and nutrition.

Notes

  • Use light coconut milk for a lower-calorie version while keeping great flavor.
  • Add extra vegetables like carrots or zucchini for more nutrients and texture.
  • Store leftovers in an airtight container in the freezer for up to three months.
  • Adjust spice levels by varying the amount of red curry paste to suit your taste.
  • Serve over brown rice, quinoa, or with naan bread for a complete meal.
Keyword Comfort Food, Easy, One-Pot, Quick, Vegan