Dinner

Creamy Coconut and Red Lentil Curry Recipe

ByAiden Wells December 8, 2025December 8, 2025

Introduction

This creamy coconut and red lentil curry is a comforting, flavorful dish perfect for any night of the week. Combining fragrant spices with tender lentils and rich coconut milk, it’s both nourishing and satisfying. Serve it with rice or warm bread for a complete meal.

A close-up view of a single-layer creamy yellow risotto in a light gray pan with a speckled texture, showing small bits of green herbs and tiny pieces of vegetables mixed in. The thick, smooth rice dish fills the pan almost to the edge. A wooden spatula is partially submerged in the risotto, lifting a portion slightly to show its creamy texture. The pan sits on a round wooden board over a white marbled surface, with a folded dark gray cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon ginger, finely minced
½ bunch cilantro, chopped; stems and leaves divided
1 tablespoon salt-free curry powder
¼ – ½ teaspoon cayenne pepper (optional)
1½ cups (309g) dry red lentils
1 13.5 ounce (398 ml) can full-fat coconut milk
2 cups (470 ml) low-sodium vegetable broth
2 cups water
Serving suggestions: cooked basmati or jasmine rice, naan or roti

Instructions

Step 1: Heat a large saucepan over medium heat and add a splash of vegetable broth or neutral cooking oil. Add the diced onion and sauté until translucent, about 3 to 5 minutes.
Step 2: Stir in the minced garlic, ginger, and chopped cilantro stems. Cook for an additional 1 to 2 minutes, then add the curry powder and cook for one more minute to release the flavors.
Step 3: Rinse the red lentils briefly under cold water, then add them to the saucepan along with the coconut milk, vegetable broth, and water. Stir everything together to combine.
Step 4: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer uncovered for 18 to 20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking and to blend the flavors.
Step 5: Taste and adjust seasoning if needed. Serve warm with cooked rice or your favorite bread, garnished with the reserved cilantro leaves.

Tips & Variations

For a milder curry, omit or reduce the cayenne pepper.
Use fresh lime juice as a finishing touch for added brightness.
Add diced vegetables like carrots or spinach during simmering for extra nutrition.
Substitute red lentils with yellow lentils for a slightly different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water if it thickens too much. This curry also freezes well for up to one month; thaw in the refrigerator overnight before reheating.

How to Serve

A round white pan with a wooden handle holds a thick yellow lentil dish with a slightly chunky texture, spread evenly inside. On top, a swirl of white cream is artistically drizzled, and a pile of chopped green herbs is placed in the center, adding fresh color. A wooden spoon with some lentils on it leans on the side of the pan, resting on a dark gray cloth napkin on a white marbled surface. Nearby, a small white bowl filled with more chopped green herbs and part of a white bowl with two silver spoons can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and vegetable broth without any animal products.

How can I thicken the curry if it’s too watery?

Simmer the curry uncovered for a few extra minutes to reduce the liquid. Alternatively, mash a portion of the lentils against the side of the pan to naturally thicken the sauce.