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pot of red lentil curry topped with coconut milk and cilantro on white background
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Easy Red Lentil Curry with Coconut Milk (30 Minute Recipe)

This creamy Coconut & Red Lentil Curry is ready in 30 minutes and you only need 8 ingredients to make it! A cozy, hearty, and flavorful dinner.
Course Main
Cuisine American
Diet Vegan
Method Stovetop
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 4 people
Calories 455kcal
Author Caitlin Shoemaker

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
US Customary - Metric

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.

Video

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.

Nutrition

Calories: 455kcal | Carbohydrates: 49g | Protein: 21g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 939mg | Fiber: 22g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 9mg