Coconut Lentil Curry two bowls

Easy Coconut Lentil Curry

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegan, gluten-free, Indian


This Easy Vegan Coconut Lentil Curry is one of my favorite easy, weeknight meals. Serve it with your favorite flatbread for a hearty and comforting, healthy meal. 


  • 1 cup brown or green lentils
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 3 cups reduced sodium vegetable broth
  • 1 15-ounce can chopped tomatoes
  • 1 13.5-ounce can full-fat coconut milk
  • 1 lime, juiced


  1. Place the lentils in a fine-mesh sieve. Pick through the lentils to make sure there aren’t any tiny rocks. Then, rinse the lentils in cool water. Set aside to drain.
  2. Next, in a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for 3 minutes. 
  3. Add the lentils, curry powder, broth, and chopped tomatoes to the pot and turn the heat to high. Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer for 35 minutes. The lentils should absorb most of the moisture.
  4. Once the cooking time is complete, remove the lid and stir in the coconut milk and lime juice. Let the curry come back to a simmer and then turn off the heat and serve immediately.


You can freeze any leftovers in an airtight container in the freezer for up to 2 months.

Defrost in the refrigerator and re-heat the curry on the stovetop or in the microwave.