coconut lentil vegetarian curry
Print Recipe

One Pot Red Lentil Coconut Curry

My vegetarian red lentil coconut curry has become "famous" over the past six years. It's ultra comforting, satisfying, and SO good!
Prep Time5 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: coconut, curry, lentil, vegan


  • 1 tbsp coconut oil
  • 1 large yellow or white onion diced
  • 1 tbsp ginger powder
  • 3 cloves garlic minced
  • 2 tbsp curry powder
  • ½ tsp red pepper flakes
  • 4 cups vegetable broth
  • 400 g coconut milk
  • 1.5 cups DRY red lentils
  • 796 g canned diced tomatoes no salt added
  • ¼ tsp salt or more, to taste


  • In a large pot or saucepan melt coconut oil over medium heat.
    Add onion, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently.
  • Add curry and red pepper flakes. Stir.
  • Add broth, lentils, coconut milk, canned tomatoes, and salt.
    Cover and bring to a boil.
  • Reduce heat and let simmer for 20-30 minutes, stirring occasionally, until lentils are tender. You can taste test as you go and adjust spices, salt, as needed.
    Serve hot and enjoy!


If you're serving this with rice, it will make 6 servings. It will make four big servings if you serve it on its own. 
I recommend sifting through and rinsing your dry red lentils. Sometimes, there can be little rocks and debris in there!
It will seem really liquid-y at first, but as the lentils cook and fill out, it will thicken.