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Hearty Green Lentil Curry

Kitchen Spotlight Meatless meals that satisfy.

This vegetarian curry blends the creamy texture of coconut milk with the tender bite of lentils and a vibrant mix of spices. A wholesome dish that’s perfect for everyone!

alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Sat, 08 Mar 2025 22:17:55 GMT
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A bowl of white rice served with lentil curry, carrots, and garnished with fresh cilantro. Save for Later
A bowl of white rice served with lentil curry, carrots, and garnished with fresh cilantro. | Tastyhush.com

This hearty lentil curry originated during a chilly winter evening, combining simple pantry ingredients into a comforting bowl of warmth. The gentle richness of coconut milk and aromatic spices now fill the kitchen weekly, creating an inviting atmosphere that delights family and guests alike.

A Nourishing One-Pot Wonder

This curry has become a reliable weeknight dinner staple. Tender lentils soak up the fragrant curry sauce while vegetables simmer to perfection in the creamy broth. The smooth coconut milk creates a velvety sauce that coats each grain of rice beautifully, making this dish a consistent family favorite.

Essential Ingredients

  • Legumes: French green lentils, preferred for their firm texture
  • Base: Homemade vegetable stock and full-fat coconut milk
  • Vegetables: Market-fresh seasonal produce
  • Spices: Traditional curry blend with warming notes
  • Seasonings: Organic tomato sauce and fresh garlic

Cooking Method

Aromatic Foundation
Sauté onions and garlic in oil until fragrant and translucent
Vegetable Integration
Add diced vegetables and spices, allowing flavors to develop
Lentil Addition
Incorporate lentils into the aromatic base, letting them absorb the seasonings
Finishing Touch
Pour in coconut milk, creating a rich, creamy sauce that binds everything together
Un bol de lentilles vertes avec des carottes et des épinards, servi avec du riz blanc et garni de coriandre fraîche. Save for Later
Un bol de lentilles vertes avec des carottes et des épinards, servi avec du riz blanc et garni de coriandre fraîche. | Tastyhush.com

Serving Suggestions

Present this curry over fragrant basmati rice cooked with a bay leaf. A squeeze of fresh lime brightens all the flavors just before serving. When available, garnish generously with chopped fresh cilantro to add a burst of herbal freshness that complements the curry perfectly.

Recipe Tips & Tricks

→ Can I use other types of lentils?

You can swap in red lentils, but they cook faster. Black lentils work great too if that’s what you’ve got on hand.

→ How can I store this curry?

Keep it in an airtight container in the fridge for up to 3 days. Freezing is also an option—store it for up to 2 months.

→ Can I add more vegetables?

Definitely! Sweet potatoes, spinach, or chickpeas make excellent additions. Just adjust the cooking time depending on what you pick.

→ Is this curry spicy?

Not really, the coconut milk makes it mild. Feel free to tweak the amount of spices to match your taste.

→ What rice goes best with this curry?

Basmati rice is a great choice, but brown rice or quinoa work nicely too if you want more protein.

Coconut Lentil Curry

A comforting vegetarian curry made with tender green lentils simmered in coconut milk, paired with fresh veggies and fragrant spices.

Prep Time
15 mins
Time at the Stove
45 mins
Total Time
60 mins
Recipe by: Alicia

Type of Dish: Vegetarian

Skill Level: Beginner Friendly

Style of Cooking: Indian

Makes: 4 Feeds (4 portions)

Good for: Vegan, Vegetarian, No Gluten, No Dairy

Shopping List

Item 01 1 medium zucchini.
Item 02 1 medium onion.
Item 03 500ml coconut milk.
Item 04 250g green lentils.
Item 05 3 medium-sized carrots.
Item 06 600ml vegetable stock.
Item 07 1 teaspoon curry powder.
Item 08 1 clove of garlic.
Item 09 1/4 teaspoon cinnamon.
Item 10 1 tablespoon tomato sauce.
Item 11 1/3 teaspoon cumin.
Item 12 1/2 teaspoon coriander powder.
Item 13 1 teaspoon turmeric.
Item 14 Salt and pepper for seasoning.

Let's Cook

Step 01

Chop up the onion and garlic, then cook them in a large pan with some olive oil until they're soft.

Step 02

Mix in the tomato sauce and spices, and stir for about 5 minutes. Next, toss in the diced zucchini and carrots.

Step 03

After rinsing the lentils, add them to the pan with the stock. Cover and cook for 20 minutes, then pour in the coconut milk and keep cooking for 15-20 more minutes.

Step 04

Make sure the lentils are fully cooked and adjust salt and pepper as needed. Serve it alongside basmati rice.

Cook's Tips

  1. This vegetarian curry is packed with protein, thanks to the lentils. The coconut milk adds a rich, creamy texture to the dish.

Kitchen Gear Needed

  • Large pan with a lid.

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 420
  • Fat: 18 g
  • Carbs: 45 g
  • Protein: 22 g