Quick Coconut Lentil Curry

This quick coconut lentil curry is a wholesome, plant-based meal that comes together in just 30 minutes. With hearty lentils, creamy coconut milk, and bold Thai-inspired flavors, it’s both satisfying and nourishing. Serve it over rice for a complete and comforting dinner.

Why You’ll Love This Recipe

• Ready in just 30 minutes, perfect for busy weeknights.

• Plant-based, healthy, and full of protein and fiber.

• Uses simple pantry staples like lentils, coconut milk, and curry paste.

• Adaptable with different leafy greens or spice levels.

• A warming, flavorful dish that appeals to vegans and non-vegans alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups uncooked white or brown basmati rice (or Instant Pot rice)

• 2 cups brown or green lentils

• 8 cups leafy greens (spinach, kale, or chard)

• 1 tablespoon olive oil

• 1 (13.5-ounce) can coconut milk

• 3 tablespoons Thai red curry paste

• 2 tablespoons tomato paste

• 1 teaspoon kosher salt

• Freshly ground black pepper

Directions

1. Cook the rice according to your preferred method (stovetop or Instant Pot).

2. Place lentils in a saucepan with 6 cups of warm water. Bring to a low boil and cook for about 20 minutes, or until tender. Drain and season with a few pinches of salt.

3. Wash and chop the leafy greens (skip this step if using prewashed spinach).

4. In a large skillet, heat olive oil over medium-high heat. Add greens and sauté for several minutes until tender and bright green.

5. Add the cooked lentils to the skillet with the greens. Stir in coconut milk, curry paste, tomato paste, salt, and black pepper.

6. Cook for a few minutes over medium-high heat until the mixture is heated through and the sauce thickens slightly.

7. Taste and adjust seasoning if needed. Serve hot over rice.

Servings and timing

• Servings: 4–6

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Add diced sweet potatoes or carrots for extra heartiness.

• Use red lentils for a creamier texture and faster cooking time.

• Swap Thai red curry paste for green curry paste for a different flavor.

• Add chickpeas for extra protein.

• Top with fresh cilantro, lime juice, or sliced chilies for brightness.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat on the stovetop over medium heat, adding a splash of water or coconut milk if needed.

• Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils save time—just rinse and add them directly to the skillet.

Can I make this curry with red lentils?

Yes, red lentils cook faster and create a creamier curry. Adjust cooking time accordingly.

What can I use instead of Thai curry paste?

You can use curry powder, though the flavor will be different. Add extra spices like cumin or coriander for depth.

Is this curry spicy?

It depends on the curry paste used. Some brands are mild, while others are spicier. Adjust to taste.

Can I use light coconut milk?

Yes, but the curry will be less creamy. Full-fat coconut milk gives the best texture.

What greens work best?

Spinach, kale, or chard all work well. Baby spinach is the quickest option.

Can I make this in the Instant Pot?

Yes, cook the lentils and rice in the Instant Pot, then sauté the greens and combine everything with the coconut milk and curry paste.

How do I thicken the sauce?

Let it simmer a few minutes longer, or stir in a spoonful of tomato paste or cooked lentils.

Can I meal prep this dish?

Yes, cook the curry and rice ahead, then store in separate containers for easy lunches.

What can I serve with this curry?

Rice is classic, but it also pairs well with naan, quinoa, or roasted vegetables.

Conclusion

This quick coconut lentil curry is a flavorful, nourishing meal that brings together wholesome ingredients and bold Thai-inspired flavors. With its creamy sauce, protein-packed lentils, and fresh greens, it’s a versatile dish you’ll want to make again and again. Perfect for weeknights, meal prep, or whenever you crave a comforting bowl of curry.