Quick Coconut Lentil Curry
This pantry lentil curry turns creamy and fragrant in one pot, perfect over rice or with warm naan.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (391 reviews)
INSPIRED BY
This is my fastest answer to that craving for something warm, saucy, and comforting, using mostly pantry staples.
Story
When the day has been long, I want dinner to be both simple and comforting. I keep red lentils around because they cook quickly and magically turn creamy without any extra work. While the pot simmers, I usually put the rice on and tidy the counter, it feels like a little reset. A squeeze of lime at the end wakes everything up, and suddenly it tastes like you planned this meal all week.
By Casey
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp curry powder
- 1 tbsp tomato paste
- 1 cup red lentils, rinsed
- 1 (13.5 oz) can coconut milk
- 1 1/2 cups vegetable broth or water
- 2 cups baby spinach
- 1 lime, juiced
- Salt and black pepper
- Cooked rice, for serving (optional)
Instructions
- Heat olive oil in a medium pot over medium heat. Add onion and a pinch of salt, then cook until soft, 4 to 5 minutes.
- Stir in garlic and ginger and cook until fragrant, about 30 seconds.
- Add curry powder and tomato paste and cook, stirring, for 1 minute to toast the spices.
- Stir in lentils, coconut milk, and broth. Bring to a gentle simmer.
- Simmer, stirring occasionally, until lentils are tender and creamy, 12 to 15 minutes. Add a splash of water if it thickens too much.
- Stir in spinach to wilt, then finish with lime juice. Season to taste with salt and pepper, and serve as-is or over rice.
Chef Tips
- Red lentils cook quickly and turn creamy, green or brown lentils will take longer.
- If you like heat, add a pinch of red pepper flakes with the curry powder.
- Leftovers thicken in the fridge, loosen with water or broth when reheating.
- Top with yogurt, cilantro, or sliced scallions if you have them.
Cook's Notes
- **Spice level:** Curry powders vary a lot, start with 1 1/2 tablespoons if yours is strong, then add more after tasting.
- **Creaminess:** For a thicker curry, simmer uncovered the last 2 minutes. For a looser sauce, add a splash of broth.
- **Add-ins:** Frozen peas, diced sweet potato (small), or chickpeas all work, just keep pieces small so cook time stays short.