Indian Lentil Curry with Coconut Milk

Indian Lentil Curry with Coconut Milk is a hearty, comforting dish that brings together the rich, earthy flavors of lentils with the creamy sweetness of coconut milk. Infused with aromatic spices, this curry is a wholesome and satisfying option for a nourishing lunch or dinner, especially for those following plant-based diets.

Why You’ll Love This Recipe

• Plant-Based and Nutritious: Packed with protein-rich lentils and healthy fats from coconut milk.

• Deep, Complex Flavor: Traditional Indian spices create a warm and fragrant curry experience.

• Simple and Straightforward: Easy to make with minimal prep and accessible ingredients.

• Perfect for Meal Prep: Tastes even better the next day and stores well for busy weeks.

• Customizable: Adjust the spice level and add vegetables to suit your preference.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• red lentils

• coconut milk

• onion

• garlic

• fresh ginger

• tomatoes or tomato puree

• cumin seeds

• ground turmeric

• ground coriander

• garam masala

• chili powder (optional)

• vegetable oil

• salt

• water or vegetable broth

• fresh cilantro for garnish

Directions

1. Prepare the Aromatics: Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until golden.

2. Add Garlic and Ginger: Stir in minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.

3. Spice It Up: Add turmeric, coriander, chili powder (if using), and garam masala. Stir to combine with the onion mixture.

4. Add Tomatoes: Mix in chopped tomatoes or tomato puree and cook until the mixture thickens and the oil separates.

5. Cook the Lentils: Rinse lentils thoroughly, then add them to the pot along with water or vegetable broth. Bring to a boil, then reduce heat and simmer for about 20–25 minutes until the lentils are tender.

6. Add Coconut Milk: Stir in the coconut milk and simmer for another 5–10 minutes, allowing the flavors to meld. Adjust salt to taste.

7. Finish and Serve: Garnish with chopped cilantro and serve hot with rice or flatbread.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30–35 minutes

• Total Time: 40–45 minutes

Variations

• Add Vegetables: Include spinach, carrots, or bell peppers for added nutrition and texture.

• Use Different Lentils: Yellow lentils or split peas can be used, though cooking times may vary.

• Make It Spicier: Increase the chili powder or add a chopped green chili for extra heat.

• Add Lemon Juice: A splash of lemon juice at the end brightens the flavors.

• Creamier Texture: Blend a portion of the curry and stir it back in for a smoother consistency.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm on the stovetop over medium heat or microwave in a covered dish until heated through. Add a splash of water or coconut milk if needed to loosen the consistency.

FAQs

What type of lentils work best for this curry?

Red lentils are ideal because they cook quickly and break down into a creamy consistency.

Can I make this curry ahead of time?

Yes, this curry stores well and the flavors deepen after a day in the fridge.

Is this curry vegan?

Yes, this dish is naturally vegan and dairy-free.

How do I prevent the coconut milk from curdling?

Add the coconut milk after the lentils are cooked and simmer gently—avoid high heat once added.

Can I use canned tomatoes?

Yes, canned chopped or crushed tomatoes can be used instead of fresh ones.

What can I serve with this lentil curry?

It pairs well with basmati rice, naan, roti, or quinoa.

Can I add protein to this dish?

You can add tofu, chickpeas, or even cooked paneer if you don’t need it to be vegan.

How spicy is this curry?

The level of heat is adjustable; you can keep it mild or make it hot based on your preference.

Do I need to soak the lentils?

Red lentils do not need soaking, but rinsing them thoroughly is important to remove excess starch.

What if I don’t have garam masala?

You can substitute with a blend of ground cumin, coriander, cloves, and cinnamon in a pinch.

Conclusion

Indian Lentil Curry with Coconut Milk is a comforting and flavorful dish that balances the richness of coconut milk with the earthy depth of Indian spices. It’s easy to prepare, budget-friendly, and perfect for families, meal preppers, and anyone seeking a nourishing plant-based meal.