Creamy Vegetarian Lentil Curry with Coconut Milk

This Vegetarian Lentil Curry with Coconut Milk is a rich, hearty dish that’s packed with flavor and perfect for plant-based eating. The combination of tender lentils, warming spices, and creamy coconut milk creates a comforting meal that’s both nourishing and satisfying. With a one-pot cooking method, it’s easy to prepare and makes for a great weeknight dinner or meal prep option.

Lentils are the star of this dish, offering a high-protein, fiber-rich base that absorbs the bold flavors of the curry. The aromatic blend of curry powder, cumin, turmeric, and smoked paprika adds depth and warmth, while coconut milk provides a creamy, slightly sweet contrast. Tomatoes bring a touch of acidity that balances the dish, and fresh cilantro or lime juice at the end enhances the vibrant flavors.

One of the best things about this recipe is its versatility. You can add extra vegetables like spinach, bell peppers, or sweet potatoes, adjust the spice level to your preference, or swap red lentils for yellow, green or brown ones for a chunkier texture. Serve it over rice, with warm naan, or on its own for a comforting, wholesome meal. This Vegetarian Lentil Curry with Coconut Milk is an easy, flavorful dish that’s sure to become a go-to favorite!

Vegetarian Lentil Curry with Coconut Milk Recipe

This Vegetarian Lentil Curry with Coconut Milk is a rich, hearty, and flavorful dish that’s both nourishing and satisfying. Made with protein-packed lentils, aromatic spices, and creamy coconut milk, it’s the perfect plant-based comfort food. Whether you’re looking for a quick weeknight dinner or a meal prep staple, this one-pot curry is easy to make and full of warm, delicious flavors.

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon smoked paprika
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk (full-fat or light)
• 2 cups vegetable broth (or water)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 cup spinach or kale, chopped (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Sauté the Aromatics:
   Heat the oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.
2. Add the Spices:
   Stir in the curry powder, cumin, turmeric, and smoked paprika. Cook for 1–2 minutes to toast the spices and enhance their flavor.
3. Add Lentils and Liquids:
   Stir in the lentils, diced tomatoes, coconut milk, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are tender and the curry thickens.
4. Add Greens (Optional):
   If using spinach or kale, stir it into the curry during the last 5 minutes of cooking until wilted.
5. Taste and Adjust:
   Taste the curry and adjust seasoning with more salt, pepper, or a squeeze of lime juice if needed.
6. Serve:
   Garnish with fresh cilantro and serve with steamed rice, naan, or quinoa for a complete meal.

Tips & Variations

• Adjust the Spice: Add red chili flakes or cayenne pepper for extra heat.
• Swap the Lentils: Use green or brown lentils for a chunkier texture, but adjust cooking time as they take longer to soften.
• Extra Veggies: Add diced carrots, bell peppers, or sweet potatoes for more depth and nutrition.
• Make It Creamier: Stir in an extra splash of coconut milk before serving for a richer consistency.

This Vegetarian Lentil Curry with Coconut Milk is the ultimate plant-based comfort food—easy to make, packed with flavor, and perfect for leftovers. Enjoy a warm and satisfying meal any day of the week!