I reach for this coconut red lentil curry on busy nights, because there’s nothing to chop. Red lentils, two cans of coconut milk and five spices from my pantry go into one pot together, and about half an hour later the curry is thick enough to spoon over rice.
Red lentil curry with coconut milk, straight from the pantry
I’ve grown up eating red lentils all my life, but I really learned to love them in my 30s. These red lentils cook in under half an hour, taste mild and earthy, and take on whatever spice you give them. It’s not a traditional dal since it doesn’t have fresh aromatics.
However, everything goes into the pot at once. There’s no onion to soften and no spices to bloom in oil, so the garlic powder and ground spices dissolve straight into the coconut milk as it heats. The lentils break down until the pot turns creamy on its own, and a squeeze of lime at the table cuts the richness.
If you want the same lentils with a sizzling tadka on top, make my red lentil spinach dal. For a brothier bowl that cooks while you’re out, my slow cooker lentil soup goes in the slow cooker in the morning.
Red lentils, coconut milk and five pantry spices
Full ingredient list and quantities are in the recipe card.
- Red lentils (the split orange ones) break down in about 20 minutes and melt into the curry without blending. Green or brown lentils hold their shape and won’t thicken it the same way.
- Full-fat coconut milk makes the sauce silky. I don’t use light coconut milk here, because the curry comes out thin.
- Indian red chili powder is different from American chili powder, which is a blend with cumin and oregano. Kashmiri chili powder keeps it mild. Cayenne works but runs much hotter.
- Garlic powder stands in for fresh garlic, so there’s nothing to chop or sauté. It dissolves into the coconut milk as the pot heats.
- Garam masala adds warmth rather than heat. If you don’t have it, sub with equal parts cinnamon and coriander.
- Lime wedges at the table balance the richness, so don’t skip the squeeze.
FREEZER PREP
Prep in 10, Cook in 30
This recipe is part of my Prep in 10, Cook in 30 series, a set of high-flavor freezer-friendly meals that don’t look or taste like your typical freezer fare. Bold, globally-inspired dinners you can stash in 10 minutes and cook straight from frozen in under 30.
To freezer prep this recipe, add all the ingredients (except the water) to a freezer-safe bag, press flat, and freeze. When you’re ready to cook, place everything from the bag into a pot with 1 cup of water and simmer over medium heat, stirring frequently to prevent burning.
How to make coconut red lentil curry
- Combine lentils, coconut milk, turmeric, cumin, garam masala, chili powder, garlic powder, salt, and water in a large saucepan or Dutch oven. Stir to combine.
- Bring to a simmer over medium heat.
- Reduce to medium-low and cook, stirring often, until the lentils have broken down and the curry coats the back of a spoon, 20 to 25 minutes.
- Taste and adjust salt if needed.
- Serve hot over rice with lime wedges.
Shruthi’s TOP TIPS
How to keep red lentils from scorching
- Rinse the lentils until the water runs mostly clear. Less starch means less foam in the pot.
- Use a heavy pot or Dutch oven, and stir often in the last 10 minutes. Red lentils settle fast and catch on the bottom.
- Too thick halfway through? Add water 2 tablespoons at a time. Too thin at the end? Simmer uncovered a few more minutes.
- For a smoother curry, mash some of the lentils with the back of a spoon before serving.
How to serve coconut red lentil curry
Spoon it over 15-minute jeera rice or scoop it up with warm, soft blistered naan, and put a bright Mediterranean chickpea salad on the side. The lentils carry most of the 22 grams of protein in each bowl, so the plate needs rice and something crunchy, not another main. For kids or anyone who avoids heat, make it with Kashmiri chili powder and pass hot sauce at the table.
Variations
- Stir in a few handfuls of spinach or kale for the last 5 minutes.
- For more heat, add a fresh green chili with the lentils, or a pinch of cayenne at the end.
- Same coconut-milk base, different legume: my chickpea peanut butter curry.
Storage and reheating
It thickens a lot overnight, so loosen it with a splash of water or coconut milk as it reheats. To freeze it uncooked, use the freezer-bag method above.
More curry recipes
If you loved this coconut red lentil curry, here are more curry recipes with big flavor and cozy comfort you’ll want to try next.
Chickpea Peanut Butter Curry with Coconut Milk
Slow Cooker Tofu Tikka Masala
Easy Cabbage Curry
Mushroom Masala
Coconut Red Lentil Curry (One Pot, No Chopping)
Equipment
- Large heavy saucepan or Dutch oven
Ingredients
- 1½ cups red lentils, rinsed
- 2 cans full-fat coconut milk, 13.5-ounce
- 1 cup water
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon Indian red chili powder, Kashmiri for mild
- 1 teaspoon garlic powder
- 1 teaspoon salt
For serving
- 1 lime, cut into wedges
- cilantro leaves, optional
Instructions
- In a large saucepan or Dutch oven, combine lentils, coconut milk, water, turmeric, cumin, garam masala, chili powder, garlic powder, and salt. Stir well.
- Bring to a simmer over medium heat, stirring occasionally, about 5 minutes.
- Reduce heat to medium-low. Cook, stirring frequently to prevent sticking and scorching, until lentils are completely tender and broken down and curry has thickened, 20 to 25 minutes. Mixture should be creamy and spoonable, not soupy.
- Taste and adjust salt and chili powder as needed.
- Serve over rice with lime wedges and cilantro leaves.
Notes
- Stir often in the last 10 minutes, since red lentils break down fast and catch on the bottom.
- If it gets too thick while cooking, add water 2 tablespoons at a time.
- Use full-fat coconut milk. Light coconut milk makes a thinner curry.
- To freezer prep, add everything except the water to a freezer bag, press flat and freeze. Cook from frozen in a pot with 1 cup water over medium heat, stirring often.
- Keeps 4 days in the fridge or 3 months in the freezer. It thickens as it sits, so loosen with water when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am going to attempt this recipe, hopefully it will go well. I love Indian and Thai foods. Thank you for sharing this recipe with me…
Yummy! I might puree and thin out the lentils a little to use as a sauce.
Great idea Stefanie! Thanks for sharing.
Delicious & so easy
Thank you so much Patricia! We love this recipe at home.