Print

Creamy Vegetarian Lentil Curry Recipe with Coconut Milk

creamy vegetarian lentil curry - featured image
Print Recipe

A cozy, creamy vegetarian lentil curry simmered with coconut milk and fresh veggies. This easy weeknight dinner is hearty, comforting, and packed with vibrant flavor.

Ingredients

Scale
  • 1 cup dried brown or green lentils (rinsed and sorted)
  • 2 tablespoons olive oil or coconut oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons curry powder (Madras preferred)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili flakes (optional)
  • 1 large carrot, sliced
  • 1 red bell pepper, diced
  • 1 zucchini, chopped
  • 1 cup chopped spinach or kale (fresh or frozen)
  • 1 can (14 oz) coconut milk (full-fat)
  • 2 cups vegetable broth (low-sodium preferred)
  • 1 can (14 oz) diced tomatoes (fire-roasted preferred)
  • Salt and black pepper, to taste
  • Juice of 1/2 lemon or lime
  • Fresh cilantro, chopped (for garnish)
  • Sliced green onions (for garnish)
  • Cooked rice or naan bread (for serving)
  • Red chili slices or smoked paprika (for garnish)

Instructions

  1. Rinse lentils under cold water using a fine mesh strainer until water runs clear. Remove any debris.
  2. Heat oil in a large saucepan over medium heat. Add diced onion and sauté for 4-5 minutes until translucent. Stir in garlic and ginger, cooking for another 1-2 minutes.
  3. Add curry powder, cumin, coriander, turmeric, and chili flakes (if using). Stir for 1 minute until fragrant.
  4. Add carrot, bell pepper, and zucchini. Cook for 3-4 minutes until slightly softened.
  5. Add rinsed lentils, vegetable broth, diced tomatoes, salt, and pepper. Stir to combine.
  6. Cover and bring to a gentle boil. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until lentils are tender.
  7. Uncover and stir in coconut milk and spinach or kale. Simmer uncovered for 8-10 minutes until curry thickens and greens wilt.
  8. Squeeze in lemon or lime juice. Taste and adjust salt, pepper, or chili flakes as needed.
  9. Ladle curry into bowls, garnish with cilantro, green onions, and paprika or chili slices. Serve hot over rice or with naan.

Notes

For extra creaminess, blend a cup of the curry and stir it back in. Use full-fat coconut milk for best texture. Adjust veggies and spices to taste. Curry thickens as it sits; add broth when reheating. Can be made ahead and freezes well.

Nutrition

Keywords: vegetarian curry, lentil curry, coconut milk curry, easy weeknight dinner, vegan, gluten-free, Indian curry, creamy lentil curry, plant-based, comfort food

Find it online: https://bitematrix.com/creamy-vegetarian-lentil-curry-recipe-with-coconut-milk-easy-weeknight-dinner/