easy coconut curry

<em>This creamy Coconut &amp; Red Lentil Curry is ready in 30 minutes and you only need 8 ingredients to make it! A cozy, hearty, and flavorful dinner.</em>

Creamy Coconut &amp; Red Lentil Curry

yellow onion, diced

garlic,

ginger, finely minced

cilantro, chopped; stems and leaves divided

curry powder

cayenne pepper (optional)

(309 grams) dry red lentils

coconut milk

(470 ml) low-sodium vegetable broth + 2 cups water

basmati

Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes

Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk and vegetable broth and stir to combine. 

Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.

Serve warm with rice, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

Is there anything to use in place of nutritional yeast?  Not my favorite ingredient.  Thx!

Looks great.. l think its better to cook it longer as the lentils are a better texture also to add coconut milk straight in the pot at the end of cooking..to make sure it's creamy all the way through.. sweet potatoes go amazingly in this one. And some lovely warm naan bread to serve with. 😋

Super easy to make and turned out awesome!

Blog comment 

Hi Caitlin! 

I am swooning over here. Simple and tasty. I am pleased to say this curry is going to become a stable for me and will be great for meal prep. 

Also, Instead of using the stove top, I used my pressure cooker. I still followed the same instructions, making sure to utilize my sauté feature.  Everything came out wonderfully. 

Thanks for sharing!

So delicious as always, Caitlin! I added broccoli into the pot toward the end of cooking to add some more veggies, and it turned out great!! Thanks for all your hard work Caitlin 😊

Hi Caitlin! Just wanted to say that discovering your blog was an absolute highlight of our day yesterday! My husband and I absolutely loved making this curry dish and it will definitely be part of our meals regularly now. Having become "accidental vegetarians" this year (somehow just lost the taste for meat at some point), we'll be trying loads of your other recipes. Really love your style too - you just get straight into the recipe and things to take note of instead of turning it into a War and Peace-length article. Concise and easy to make dishes - winning combo. Keep up the amazing work!

This recipe was so simple and delicious! I ate this with sautéed kale and rice. I also swapped the full fat coconut milk for reduced fat and it was still flavorful and creamy. I think a dash of maple syrup would be awesome in this - I love a little sweet note in my curries! Next time, I think I will add potatoes and some more veggies to bulk up the meal a little more. This is a new staple for sure!

I loved this recipe. I just added some salt and used rice noodles instead of rice because I like them. I also added some broccoli as my green because that was what I had in my fridge. I'm very excited to try more recipes and I'll definitely make this one again. :)

Added carrots, celery and mushrooms. Also a tin of diced tomatoes (I reduced the added water by half a cup to compensate for the water in the tomato tin. Also added paprika because paprika is awesome.

This is really delicious. I added some frozen peas near the end of cooking to add some veggies. I will definitely make it again.

I loved this recipe. I just added some salt and like Chrissy Lake I thought 4 cups of liquid would be too much so I just added 2 cups of vegetable stock and skipped the 2 cups of water; they came out wonderful! I’m very excited to try more recipes and I’ll definitely make this one again. 🙂

Have made this recipe twice during lockdown. Find it great for using cupboard staples. Added mushrooms the first time and today I added a pepper and courgette with the onion. So delicious. Can’t wait to have it again. Thank you for the recipe.

Easy and delicious!!  To really make it special, add 2 tbsp. of squeezed lemon juice toward the end of the cooking along with a little salt to bring out the flavors..... thank you so much!!!

Tender vegetables in coconut curry sauce with the perfect balance of spice, sweet, savory and soul-feeding goodness.

Vegetable Coconut Thai Curry with Jasmine Rice

coconut oil

medium yellow onion (, diced)

garlic (, minced)

ginger

lemongrass

bell pepper (, any favorite)

baby bok choy (, chopped)

crimini mushrooms

jalapeno (, seeds removed, chopped fine)

cauliflower

peas

zucchini

red curry paste

green curry paste

yellow curry powder

red pepper flakes (,

fish sauce

peanut butter (, or almond butter)

honey (,

Sea salt and freshly cracked pepper (, to taste)

Jasmine rice

Cilantro leaves (, for garnish)

lime wedges (, for garnish)

Start jasmine rice and cook according to package instructions or follow advice in NOTES.

Melt coconut oil in a large sauce pan over medium heat. Add onion, garlic, and ginger and sauté until tender, about 4 minutes. Add the peppers, mushrooms, lemon grass, bok choy, jalapeño and other vegetables and cook over medium-high heat until vegetables wilt and soften, stirring occasionally.

Add the curry pastes and powder; stir into vegetables and cook 1 to 2 minutes until spices are fragrant and fully integrated. Sprinkle fish sauce over the vegetables and add coconut milk, peanut butter, and honey; stir to incorporate.

Bring to a simmer over medium heat for 10-12 minutes to reduce and thicken sauce. Add salt and pepper, taste, taste, and taste again until it reaches the right ZING. Serve over jasmine rice, garnish with fresh cilantro and a slice of fresh lime.

Roasted eggplant and chickpeas are simmered in a spicy, Indian-inspired coconut curry sauce and served with rice.

Top 3 easy coconut curry recipes from across the web

The most viewed easy coconut curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Coconut & Red Lentil Cur...

Vegetable Coconut Thai Curry with J...

Roasted Eggplant Coconut Curry