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three bowls of coconut lentil curry served on a tabletop

Easy Coconut Lentil Curry


This Easy Vegan Coconut Lentil Curry is one of my favorite easy, weeknight meals. This is a one-pot meal using pantry ingredients. 


Units Scale
  • 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 15ounce can chopped tomatoes
  • 1 13.5ounce can full-fat coconut milk
  • 1 13-5 ounce can chickpeas, rinsed and drained
  • 1 lime, juiced (optional, for serving)


  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, chickpeas, and lime juice (optional). Let the curry come back to a simmer and then turn off the heat and serve immediately.


  1. You can freeze any leftovers in an airtight container in the freezer for up to 2 months.
  2. Defrost in the refrigerator and re-heat the curry on the stovetop or in the microwave.
  3. If you don’t have curry powder, you can use 1/4 teaspoon each of ground turmeric, coriander, and ground cumin instead. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Indian

Keywords: lentil curry with coconut milk, vegan curry, lentil curry