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This creamy Coconut & Red Lentil Curry is ready in 30 minutes and you only need 8 ingredients to make it! A cozy and flavorful dinner.
Creamy coconut milk, protein-packed red lentils, and aromatic herbs and spices combine to create this comforting, satisfying, but totally-good-for-you Creamy Coconut & Red Lentil Curry. This red lentil curry recipe is packed with cozy spices and wholesome flavor, plus it’s naturally vegan and gluten-free!
The best part? It’s made with only 8 humble (and pantry-friendly!) ingredients, tastes amazing, and can be on your table in 30 minutes.
Table of Contents
Why You’ll Love this Recipe
This Vegan Red Lentil Curry is
- Quick & Easy: it’s ready in 30-minutes, making it a perfect weeknight dinner
- Flavor-Packed & Creamy: store-bought curry powder and coconut milk shorten the ingredient list while still packing in a TON of flavor
- Easy to Customize: add more spices to your liking, or toss in some veggies like peas, potatoes, or carrots to make the meal even more filling
- Great as Leftovers: this is a great recipe for meal prep, as the flavors only get better as they sit!
This recipe is inspired by Indian daal (a.k.a. dal or dahl), which is a very broad term for delicious, heavily-spiced curries made with split peas or lentils. While most daals use a variety of spices and whole seeds like cumin, coriander, and turmeric, I chose to use a store-bought curry powder to make things easier and more pantry-friendly.
If you’d like a more traditional recipe, check out this Instant PotDaal Tadka!
Ingredients for Easy Red Lentil Curry
This simple curry is made from simple, pantry-staple ingredients, but it still packs a mighty flavor punch! The ingredient list is short and very budget-friendly and can be found in most grocery stores. You can typically find dried red lentils near the canned beans, or with the other bagged and dried pulses.
How to Make Vegan Red Lentil Curry
This whole dish cooks in less than 30 minutes – meaning you have the perfect amount of time to cook up a pot of fluffy white rice to serve alongside it. If you’re looking for an even easier option, try serving this curry with some naan or roti for a totally fuss-free side!
- Sauté the onion, garlic, ginger, and cilantro together in a pan until fragrant and golden.
- Add in some curry powder (and optional cayenne), red lentils, coconut milk, and vegetable broth.
- Bring to a boil, then reduce the heat and simmer until tender and creamy.
CAITLIN’S COOKING TIPs:
- Chop your ingredients finely: One of the great things about this curry is that it practically melts in your mouth…but that’s a hard feeling to achieve if your onion is in large chunks. Try your best to finely chop your vegetables, or use a food processor to pulse your veggies finely if you’re a little impatient!
- Styling Tip: I like to save 2-3 tablespoons of coconut milk to drizzle over the curry just before I serve it. It looks fancy (but is secretly really easy), especially when paired with a sprinkle of freshly chopped cilantro.
This Coconut & Red Lentil Curry is the perfect cool weather meal – it’s filling, cozy, and full of warming spices. It easy enough to serve for a quick weeknight dinner, but also impressive enough to serve to family and friends. It also reheats well, making it great for meal prep.
If you’re looking for more Easy Weeknight Dinner Recipes you’ll also love my One Pot Pasta, this Sweet Potato & Lentil Soup, or this Dump & Bake Chickpea Curry Casserole!
Is there anything this curry can’t do? So far I’m at a loss, but let me know if you find out…
FAQs & Cooking Tips:
The fresh ginger adds a bit of a kick, but I wouldn’t personally consider this curry to be too spicy. If you do love a little heat, you can add some chopped jalapeños or serrano peppers to the curry along with the ginger and garlic – see the recipe notes for more information!
Yes! You can serve this Red Lentil Curry with some steamed or roasted vegetables on the side, or you can also add some veggies to the curry while it simmers. Frozen peas, cauliflower, spinach, mustard greens, or carrots are great additions!
I strongly recommend using red lentils in this recipe, as they cook quickly and get nice and creamy as they break down. Yellow lentils or split peas will work as well if they are split – I wouldn’t use brown lentils, though.
Yes, you can! See the recipe notes for my full instructions.
If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Easy Red Lentil Curry with Coconut Milk (30 Minute Recipe)
Ingredients
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon ginger finely minced
- 1/2 bunch cilantro chopped; stems and leaves divided
- 1 tablespoon salt-free curry powder
- 1/4-1/2 teaspoon cayenne pepper optional
- 1 1/2 cups dry red lentils rinsed
- 1 13.5 ounce can full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 cups water
- Serving suggestions: cooked basmati or jasmine rice naan or roti
Instructions
- Cook the Onion: Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes
- Add Aromatics:Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute.
- Simmer: Add the lentils to the pan with the coconut milk, vegetable broth, and water; stir to combine. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18 to 20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.
- Serve & Store: Serve warm with rice and with the reserved cilantro leaves, or as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days, or they can be frozen for up to two months.
Recipe Video
Recipe Notes
- Instant Pot Instructions: select the “Sauté” setting on your pressure cooker and follow steps 1-2 as written. After you add the lentils and liquids, press “Cancel” to stop sauteeing and seal the Instant Pot with the lid. Cook on manual high-pressure for 4 minutes. Let the pressure naturally release for 10 minutes before covering the vent with a kitchen towel and manually releasing the remaining pressure.
- Add-ins and Variations: this recipe is a great “base” for a lot of add-ins, like spicy peppers, carrots, potatoes, spinach, and mustard greens. I recommend adding the veggies along with the garlic and ginger in step 2, and stirring in any fresh greens just before the curry finishes simmering.
This recipe is on a regular rotation in my house. It’s absolutely delicious. Well balanced and super tasty. I love it the next day too as a quick lunch on crunchy lettuce leaves or in a tortilla with a sprinkle of chilli, lime and coriander.
Thank you for the feedback, Kasia! 😊
Hi Caitlin !
A big thank you for this amazing recipe !!! It’s by far the best red lentil curry I ever had ! Soooooo creamy, tasty and satisfaying, especially with this cold weather… I loved the fact that it was also realy easy to make. This recipe is perfect for meal prep too ! For me, it’s the perfect fall/winter dish with its cosy vibes and warm taste !
Thank you again for this recipe that brighted up my dinners this past week !
Take care
You’re always welcome, Alix! Thank you for taking the time to leave a feedback. It’s much appreciated. ❤️
This was delicious! I improvised a bit since I did not have all ingredients. Used garlic powder and dried ginger instead of fresh, and used 4C veg broth instead of the broth/water mix because I wanted to use up the broth I had. I served it over rice and broccoli. Made a huge batch. Will enjoy this for my lunches this week. Thanks for the recipe!
You’re welcome, Kathleen! I loved how you improvised with what you had and still turned out amazing! ♥
Great recipe. Made it with my family last week. Gonna be making it again today for my grad school roommates. Top notch stuff.
Thank you, Zachary!
Super easy and delicious! My go to recipe for coconut curry. Was wondering if this dish ends up being pretty thick or more of a soup consistency once it’s finished cooking?
Thanks, Camille! It ends up being pretty thick as intended for curry.
I’ve made this several times and it’s a big hit, and always enough to share with friends. My version adds a litttle garam masala, a dollop of Saucy Susan duck sauce, and a squeeze of lemon at the end. Just amazing! Thank you for this recipe.
You’re welcome, Tracy! I love those additions you made!
Deceptively amazing.
Made with some homemade veggie broth, coconut cream instead of coconut milk (and went heavy on it) , and added chopped carrots plus bell peppers and about a tablespoon of salt. I’ve made it twice just this month! That pretty much says it all.
Glad you’ve been enjoying it!
I Love this CREAMY COCONUT & RED LENTIL CURRY recipe. I’ve made my own version numerous times. The Cilantro Stems make a huge difference, I’ve made it with and without them. It’s so much better with them. I made the best version today. I used a can of Native Forest Unsweetened Organic Coconut Milk with Curry and Hot Jamaican Curry Powder. I also used two cups of homemade Mushroom broth and vegetable broth. It was so incredibly delicious and spicy. This will be the only way I make it from now on. I’m going to post pictures on Instagram and Facebook later. I’ll be sure to tag you. Thanks so much.
Great add ins! We look forward to seeing the posts!
Easy and delicious!! To really make it special, add 2 tbsp. of squeezed lemon juice toward the end of the cooking along with a little salt to bring out the flavors….. thank you so much!!!
Thanks so much for making it! That sounds like a great addition!
Great recipe. I didn’t find that I needed to add the water. I did use red lentils that I rinsed. I also added a sweet potato and some peas. It’s delish!
So glad you liked it! Thanks for making it!
This looks so good! I just feel unsure about how much ½ bunch of cilantro is? Is it about…1 cup?
It doesn’t need to be very exact. Especially if you like cilantro! If you need a starting place, a half of a bunch is about 3/4 of a cup of loose cilantro.
Lovely
Thank you!
Hello,
So it’s 2 cups vegetable broth and 2 cups water? It’s not clear.
Thanks!
Jazzy
Hey! That’s right. 2 cups of vegetable broth and 2 cups of water.
Have made this recipe twice during lockdown. Find it great for using cupboard staples. Added mushrooms the first time and today I added a pepper and courgette with the onion. So delicious. Can’t wait to have it again. Thank you for the recipe.
Glad it’s been a good companion recipe during the stay at home order!
Looks delicious
Thanks so much!
Hi, this sounds amazing but I have no curry powder on hand, have you tried it with any (thai) curry paste? I have red, green and yellow curry pastes at home lol
-Hey! We haven’t tried with paste – but given the current state I would imagine using paste should be fine!
Could I substitute brown lentils for red? I cant find red anywhere and love this recipe!
In a pinch you could swap them out, they do have different characteristics so if you ever get some red lentils I’d encourage trying it out to see which one you prefer!
Amazing so flavourful I added more spice and I loved the cilantro! Yum will definitely make again!
Thank you!
Made this tonight, I used chicken broth because that’s what we had in our home. Also added carrots, potatoes, extra garlic and an extra cup of water. My new go to curry recipe! Thank you!
Glad you liked it!
Made this tonight and it turned out great. I’ve not done a recipe before that had me use the cilantro stems in the cooking and leave out the leaves until serving. Awesome recipe, thank you for sharing.
The leaves are great for garnishing but the stems still hold just as much flavor! Thanks so much!