This coconut lentil curry is a creamy pot of green lentils simmered in coconut milk, tomatoes, ginger, and curry powder, and it is ready in about 1 hour 5 minutes. Most of that time is hands off while the lentils simmer.
You do not need to soak the lentils, and the pot is vegetarian friendly and easy to make vegan. Serve it over basmati rice with a spoonful of yogurt and fresh cilantro for a filling weeknight dinner that also reheats well.
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Why This Coconut Lentil Curry Recipe Works
Cooking the onion, garlic, and ginger slowly in butter for about 10 minutes builds a sweet, golden base that makes the curry taste rich.
Dried green or brown lentils cook right in the sauce, so they soak up the flavor of the coconut milk and spices and thicken the pot on their own.
Frying the curry powder briefly over high heat toasts the spices and gives the finished dish a deeper flavor than stirring them in with liquid.
Ingredients for Coconut Lentil Curry
- 3 tbsp unsalted butter, or 2 tbsp neutral oil
- 4 cloves garlic, finely minced
- 1 1/2 tbsp fresh ginger, finely minced
- 1 medium onion, finely chopped
- 2 tbsp curry powder, mild or hot
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper, optional
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup dried green or brown lentils, rinsed
- 1 can (13.5 oz) full fat coconut milk
- 1 can (14 oz) no salt added crushed or diced tomatoes
- 3 cups water
- 1/2 cup fresh cilantro, finely chopped
- Plain yogurt, for serving, optional
- Cooked basmati rice, for serving
Lentils: Green or brown lentils hold their shape best. Red lentils break down into a puree, so they give a thicker, softer curry.
Coconut milk: Full fat coconut milk gives the sauce body and a rich flavor. Shake the can well before opening.
Curry powder: Choose mild or hot based on your preference. Fresh curry powder tastes much stronger than a jar that has sat in the cabinet for years.
Ginger and garlic: Mince both finely so they melt into the base. Grated ginger works too.
Canned tomatoes: No salt added tomatoes let you control the seasoning. Crushed tomatoes make a smoother sauce than diced.
Butter or oil: Butter adds richness. Use neutral oil to make the curry vegan.
How to Make Coconut Lentil Curry
1. Build the base. Melt the butter in a large pot over medium heat. Add the onion, garlic, and ginger and cook gently for 10 minutes, stirring now and then, until golden and sweet.
2. Toast the spices. Turn the heat to high, add the curry powder, turmeric, and cayenne, and stir for about 1 minute until fragrant.
3. Add the rest. Stir in the lentils, coconut milk, tomatoes, water, salt, and pepper, scraping up anything stuck to the bottom of the pot.
4. Simmer covered. Bring to a simmer, cover, reduce the heat to low, and cook for 30 minutes, stirring once or twice.
5. Thicken uncovered. Remove the lid and simmer for 10 to 15 minutes more, until the lentils are tender and the sauce is thick. Add a splash of water if it gets too thick.
6. Finish. Stir in half of the cilantro and taste for salt. Serve over basmati rice with yogurt and the rest of the cilantro.
How to Serve Coconut Lentil Curry
Serve the curry over cilantro lime rice or plain basmati and top it with yogurt and cilantro. A cool side like creamy Asian cucumber salad balances the spice, and air fryer broccoli with Parmesan adds a green vegetable. Warm bread or honey butter dinner rolls work well for scooping.
How to Store and Reheat Coconut Lentil Curry
Cool the curry within 2 hours and refrigerate in an airtight container for 3 to 4 days. Freeze for up to 3 months, then thaw overnight in the refrigerator. Reheat on the stove over medium heat until the curry reaches 165 degrees F, adding a splash of water or coconut milk because lentils absorb liquid as they sit.
Tips and Variations for Coconut Lentil Curry
Rinse the lentils. Rinse the lentils under cold water and pick out any small stones before cooking.
Season at the end. Taste the curry before serving and add a pinch more salt if needed, since canned tomatoes and curry powders vary.
Add vegetables. Stir in spinach or chopped bell pepper in the last 5 minutes.
Adjust thickness. Add water for a thinner curry or simmer longer for a thicker one.
Add acid. Finish with a squeeze of lemon juice for brightness.
Make it vegan. Use oil in place of butter and skip the yogurt or use a plant based one.
Control the heat. Skip the cayenne for a mild curry or add a sliced chili for more heat.
Learn more. For general guidance on cooked rice storage, see this University of Maine Extension page.
Frequently Asked Questions About Coconut Lentil Curry
Do I need to soak lentils for coconut lentil curry?
No. Green and brown lentils cook directly in the sauce in about 40 minutes with no soaking required.
Can I use red lentils in coconut lentil curry?
Yes, but red lentils cook faster and break down. Cut the simmer time and expect a thicker, softer texture.
Is coconut lentil curry vegan?
It becomes vegan when you use oil instead of butter and skip the yogurt or use a plant based one.
Can I freeze the leftovers?
Yes, they freeze well for up to 3 months. Thaw in the refrigerator and reheat gently on the stove.
How can I make it thicker?
Simmer uncovered for a few more minutes, stirring often, or mash a few lentils against the side of the pot with a spoon.
Coconut Lentil Curry
Equipment
- Large pot with lid
- Wooden spoon
- Sharp knife
Ingredients
Main Ingredients
- 3 tbsp unsalted butter or 2 tbsp neutral oil
- 4 cloves garlic finely minced
- 1 ½ tbsp fresh ginger finely minced
- 1 medium onion finely chopped
- 2 tbsp curry powder mild or hot
- ½ tsp ground turmeric
- ½ tsp cayenne pepper optional
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup dried green or brown lentils rinsed
- 1 can full fat coconut milk 13.5 oz
- 1 can no salt added crushed tomatoes 14 oz
- 3 cup water
- ½ cup fresh cilantro finely chopped
- ¼ cup plain yogurt for serving, optional
- 1 cup basmati rice uncooked, for serving
Instructions
Cooking
- Cook the aromatics. Melt the butter in a pot over medium heat and cook the onion, garlic, and ginger for 10 minutes until golden.
- Bloom the spices. Raise the heat, add the curry powder, turmeric, and cayenne, and stir for 1 minute.
- Combine. Add the lentils, coconut milk, tomatoes, water, salt, and pepper and stir well.
- Cover and cook. Bring to a simmer, cover, and cook on low for 30 minutes.
- Reduce. Uncover and simmer 10 to 15 minutes, until the lentils are soft and the sauce is thick.
- Finish. Stir in half the cilantro, check the salt, and serve with rice, yogurt, and the remaining cilantro.
