This easy & delicious coconut green lentil curry is a great way to try out a vegan recipe with lentils. It's bursting with flavor & just takes about 30 minutes to cook. Make it with pantry staples such as coconut milk, canned tomatoes, lentils, and frozen veggies.
[This recipe was originally posted in January 2019. It has been updated with cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]
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How will this coconut green lentil curry make your life easier?
This dish is great because you dump each ingredient into the pan and let it do all the work. Plus if you downloaded my pantry staples checklist, you've already got all the ingredients on hand. So it's great for a night you didn't plan dinner.
If you like easy pantry meals, download my 15 minute dinner cookbook or check out these fave pantry meals like 15 Minute Pasta, Vegetarian Tacos, Breakfast Tacos, and Pan Fried Pork Chop with Veggies. Also check out all the vegetarian recipes here.
Why I love this recipe
- Green lentils
- Coconut milk
- Diced tomatoes
- Red curry paste
- Brown sugar
- Garlic
- Frozen vegetables
- Brown rice
- Red pepper flakes
- Fresh limes
How to make this lentil curry
Add ½ rinsed green lentils, 1 (14.5 oz) can coconut milk, ½ (14.5 oz) can diced tomatoes, 1 T red curry paste, and ½ teaspoon minced garlic to medium saucepan. Bring to a boil, then reduce to simmer for 20 minutes.
Expert Tip: Green lentils cook fastest, but you can use any type of lentil. Add more tomatoes or water if it doesn't have much water in it. You can also use precooked/frozen lentils to save time.
After 20 minutes, check doneness of lentils. They should be soft. Prepare 2 cups brown rice.
Expert Tip: If cooking traditional rice, start cooking when lentils start. If you want to save time, use minute or frozen rice.
Once lentils are soft, add ½ teaspoon salt and 2 c frozen vegetables
Top brown rice with lentil curry, and squeeze lime before eating. Sprinkle red pepper flakes over top if you'd like a bit of spice. Enjoy.
Expert Tips
- You may need to add water (or more coconut milk) if sauce is really thick before lentils are softened.
- Not ready to use remaining coconut milk? Pour it into a freezer bag & freeze on a flat shelf to use for later.
- You may need to adjust cooking time to ensure lentils are cooked until soft. Refer to 'how to cook lentils' section in FAQ below.
- Green lentils cook fastest, but you can use any type of lentil. Add more tomatoes or water if it doesn't have much water in it. You can also use precooked/frozen lentils to save time.
- If cooking traditional rice, start cooking when lentils start. If you want to save time, use minute or frozen rice.
FAQ
Do you cook lentils before adding to curry?
You cook the lentils with the curry in this recipe. Good thing, lentils cook pretty fast so it'll just take 30 minutes total.
How do I cook lentils?
Lentils are a fantastic easy vegetarian protein. They've got a really mild flavor and soak up any broth or sauce you cook them in. Please cook them in some delicious flavors or they'll taste so boring.
- Lentils don't require soaking before cooking.
- Rinse them off first, then cook in 3 cups of liquid per cup of lentils, bring to a boil then simmer for about 30 minutes.
- Season with salt AFTER cooking. According to Lentils.org, they don't soften if you add salt early on. Whoda thought?
- Green lentils are among the fastest cooking lentils
Is eating undercooked lentils bad?
Undercooked lentils will be crunchy, and could lead to stomach discomfort and diarrhea since some of the compounds may not be broken down. Instead of risking eating undercooked lentils, test a few before serving a dish. Cook lentils longer, and add more water for them to absorb and become softer.
How do I repurpose this lentil curry?
- Serve over greens for an easy salad
- Omit the rice
- Or just freeze for later. The rice and lentils will freeze well for a really quick reheated meal.
Other recipes using the ingredients
- (lentils) Easy Instant Pot Lentil Stroganoff
- (tomatoes) Pumpkin Turkey Chili, 15 Minute Pasta
- (coconut milk) freeze leftover milk or make one of these 51 recipes using coconut milk from Epicurious
Want more plant based meals?
Here are a few of my favorites
- Instant Pot Lentil Stroganoff
- Black Bean Quesadilla
- Pasta with Mushroom Sauce and Green Beans
- Vegetarian Burrito Bowl with Queso
- Warm Harvest Bowl with Apples & Maple Glazed Butternut Squash
Did you make this coconut lentil curry? leave me a comment to share how it turned out!
Coconut Green Lentil Curry
Equipment
- Large saucepan
- Measuring Spoons
- Measuring Cups
- rubber spatula
Ingredients
- ½ cup green lentils rinsed off
- 1 can coconut milk 14.5 oz can
- ½ can diced tomatoes 14.5 oz can
- 1 tablespoon red curry paste
- ½ tablespoon packed brown sugar
- ½ teaspoon minced garlic
- ½ teaspoon salt
- 2 cups frozen vegetables
- 2 cups brown rice cooked
- red pepper flakes optional
- fresh limes
Instructions
- Add rinsed lentils, coconut milk, tomatoes, red curry paste, and minced garlic to medium saucepan. Bring to a boil, then reduce to simmer for 20 minutes.
- After 20 minutes, check doneness of lentils. They should be soft. Prepare brown rice.
- Once lentils are soft, add salt and vegetables
- Top brown rice with lentil curry, and squeeze lime before eating. Sprinkle red pepper flakes over top if you'd like a bit of spice. Enjoy.
Video
Notes
- You may need to add water (or more coconut milk) if sauce is really thick before lentils are softened.
- Not ready to use remaining coconut milk? Pour it into a freezer bag & freeze on a flat shelf to use for later.
- You may need to adjust cooking time to ensure lentils are cooked until soft. Refer to 'how to cook lentils' section in FAQ below.
- Do not soak lentils before cooking.
- Green lentils cook fastest, but you can use any type of lentil. Add more tomatoes or water if it doesn't have much water in it. You can also use precooked/frozen lentils to save time.
- If cooking traditional rice, start cooking when lentils start. If you want to save time, use minute or frozen rice.
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Jessica Formicola says
This looks like total comfort food! I can't wait to try this!
Rebecca says
thanks!
Amanda says
I could definitely use more plant-based meals in my lifestyle, and this looks like a delicious way to do just that. Thanks for sharing!
Rebecca says
ya, it's so easy!
Natalie says
Looks so delicious and healthy! Such a great idea for a balanced dinner ♥
Rebecca says
thanks so much!
Helen @ family-friends-food.com says
This looks like such a delicious dish. I love that it's ready in 30 minutes - definitely one for a midweek dinner.
Rebecca says
thanks! and 30 minute meals are the best
Mike Hultquist says
This was outstanding. Loved all of the flavors. I'm a HUGE fan of curries and will be making them with lentils more often!
Rebecca says
thanks! me too! curries are the best
Pam says
You have brown sugar in the video (and a reminder not to forget to add it! Lol) but it is not listed in the recipe or instructions... how much brown sugar are you adding?
Rebecca says
Hi Pam thanks so much for letting me know! oh the irony, haha!!!!!!!! There should be 1/2 tablespoon of brown sugar in it. It's fixed in the recipe card now too
Margarita says
But when do you add it in and what do you mean by “half can diced tomatoes”? Half of which size can?
Rebecca says
good question, I'm referring to a 14.5 oz can. I'll change that. thanks for bringing it up!
Daniela R Bianchetti says
Love this recipe. I used cooked lentil so the dish was done in 10 minutes!
Rebecca says
great idea! thanks for sharing