Coconut Curry Lentils Recipe (2024)

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These coconut curry lentils are a hearty high protein dish that is ready in 30 minutes. Green lentils, coconut milk, kale, and spices make this a tasty lunch or dinner recipe.

Serve over rice with a piece of fresh homemade garlic naan, and you have a complete meal in no time.

We love a good curry on our homestead and this creamy coconut lentil curry does not disappoint! This curry is a bright and flavorful dinner, and is loaded with plant protein. This is a great dish for lunch, or served over some basmati rice for dinner.

These Coconut Milk Curry Lentils Are:

Creamy
Flavorful
Earthy
Packed with Protein
Versatile
Ready in about 30 minutes
Vegan, gluten free, vegetarian

One of the BEST Pantry Staple Curry Recipes

This coconut milk lentil curry recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand!

Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Coconut Curry Lentil Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking.
Onions
Fresh Garlic
Ginger: I love adding fresh ginger to my dishes, or this great ground ginger to my curries – the ginger gives it a nice kick and spicy flavor.
Green Lentils: also called French lentils or puy lentils, these small legumes hold their shape when cooked, making them a heartier and sturdier lentil than brown or red. I love the texture of green lentils.
Curry Powder: is a great flavor booster to soups, stews, and lentil dishes like this one! I love this mild curry powder which has a great taste. You can also use a curry paste if you have some on hand.
Reduced Sodium Vegetable Stock or Bouillon
Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
Sriracha – for a little heat! We go through this sriracha, its great on soups, curries, and noodle bowls like these curry noodles.
Cilantro
Lime Juice

How To Make This Vegan Green Lentil Curry Recipe

In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
Add the ginger, curry powder, lentils and vegetable stock. Bring to a boil and reduce heat to a simmer.
Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.
Remove lid and stir in the coconut milk, kale, salt and pepper, and top with fresh cilantro and lime juice to garnish. Add sriracha if you like a little heat. Serve over rice and mangia!

Dietary Modifications

This coconut lentil curry is vegan and vegetarian.
It’s also gluten free, just double check all the ingredients and spices are certified gluten free first if you have a gluten allergy.

Other Easy Vegan Lentil Recipes You’ll Love!

Creamy Pumpkin Lentil Pasta Recipe (Vegan, Gluten Free)

Red Lentil Soup with Lemon (Vegan, Gluten Free, Pantry Staple)

Lentil Pasta fa*gioli Soup (Vegan, Gluten Free, High Protein)

French Lentil Salad with Cider Vinaigrette (Vegan, Gluten Free)

Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

Coconut Curry Lentils

Kelly Jensen

These coconut curry lentils are a hearty high protein dish that is ready in 30 mniutes. Green lentils, coconut milk, kale, and spices make this a tasty plant-based meal. Serve over rice with a piece of fresh homemade garlic naan, and you have a complete meal in no time.

5 from 9 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Ingredients

1 tablespoon coconut oil
1 sweet onion
4 cloves garlic
1 inch knob ginger peeled and diced
2 cups french green lentils
1 teaspoon curry powder or curry paste
2 cups kale chopped
4 cups Vegetable Stock
1 13 ounce can coconut milk, unsweetened
Sea Salt and Black Pepper
Cilantro chopped
Lime juice to garnish
Sriracha optional for heat

Instructions

In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
Add the ginger, lentils, curry powder, and vegetable stock. Bring to a boil and reduce heat to a simmer.
Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.
Remove lid and stir in the coconut milk, kale, salt and pepper, and top with fresh cilantro and lime juice to garnish. If you like heat, add a bit of sriracha. Serve over rice and mangia!

Notes

Dietary Modifications

This coconut lentil curry is vegan and vegetarian.
It’s also gluten free, just double check all the ingredients and spices are certified gluten free first if you have a gluten allergy.

Nutrition

Calories: 200kcalCarbohydrates: 32gProtein: 13gFat: 2gSaturated Fat: 2gSodium: 474mgPotassium: 492mgFiber: 15gSugar: 3gVitamin A: 272IUVitamin C: 4mgCalcium: 34mgIron: 4mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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About the Author: Kelly Jensen

Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.

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