Hello, curry lovers! Chef Bin Jaoe here, bringing you a warm, comforting dish that will make your taste buds dance—Lentil Coconut Curry. This vibrant, plant-based curry is a perfect combination of creamy coconut milk, hearty lentils, and a blend of aromatic spices that create a flavor-packed meal you’ll crave over and over again. Whether you’re new to cooking lentils or you’ve been using them for years, this recipe will be your new go-to for a satisfying and nourishing meal.

Lentils are one of my favorite ingredients—they’re incredibly versatile, full of plant-based protein, and when paired with the rich, creamy coconut milk, they create a heartwarming dish. The best part? It’s so easy to make! This curry is perfect for weeknights or impressing your guests at dinner parties. So, let’s dive in and get cooking.

If you’re looking for more incredible plant-based meal ideas, be sure to check out my full Vegetarian Dinner Recipes guide for even more deliciously simple dishes.

Chef Bin Jaoe’s Lentil Coconut Curry Recipe (Serves 4)

Ingredients:

For the Curry:

• 1 cup dried red lentils, rinsed and drained
• 1 can (14 oz) full-fat coconut milk
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 tbsp olive oil or coconut oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp chili powder (adjust for spice preference)
• Salt and pepper, to taste
• 2 cups vegetable broth (or water)
• Fresh cilantro, chopped (for garnish)
• Juice of ½ lime (optional, for brightness)

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add garlic and ginger and cook for another minute until fragrant.
3. Add spices: Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1-2 minutes to allow the spices to bloom.
4. Add lentils and liquids: Add the rinsed lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Bring to a boil.
5. Simmer: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally. The lentils should be tender and the curry thickened.
6. Adjust seasoning: Taste and adjust salt and pepper. If you prefer a creamier curry, add more coconut milk or water.
7. Serve: Spoon the curry into bowls, garnish with fresh cilantro, and squeeze lime juice on top. Serve with rice or naan.

Why Lentil Coconut Curry is the Perfect Meal

A Perfect Plant-Based Protein

Lentils are loaded with protein, making them a fantastic base for plant-based dishes. When cooked in a curry, they absorb all the rich, aromatic flavors from the coconut milk and spices, making every bite satisfying and nourishing.

Creamy Texture, Bold Flavor

Coconut milk adds a creamy richness to the curry, balancing the earthiness of the lentils with the spice blend. It’s an incredibly satisfying dish that’s both comforting and full of flavor.

Easy and Versatile

This curry is incredibly easy to make and can be customized with extra veggies, like spinach or sweet potatoes, or made spicier with an extra dash of chili powder or cayenne pepper.

FAQs

How to cook lentils in a curry with coconut?
Simply sauté your aromatics (onions, garlic, ginger), add your spices, then stir in the lentils, coconut milk, and broth. Simmer until the lentils are tender, and the curry thickens.

What is the difference between lentil curry and dahl?
Lentil curry is thicker and chunkier, often made with whole or red lentils and coconut milk. Dahl is more soupy and made with split lentils, often cooked down into a mushy consistency.

Are lentils good in curry?
Yes! Lentils soak up the curry’s spices and flavors, providing a hearty, nutritious base for a creamy, comforting dish.

Why does my lentil curry taste bitter?
Bitterness may come from overcooked spices or too much turmeric. Adjust with a squeeze of lime or a touch of sweetness (like maple syrup) to balance the flavors.

Serving Suggestions

What Goes Well with Lentil Coconut Curry?

• Steamed rice – The perfect base to soak up all that creamy curry.
• Naan or flatbread – For dipping and mopping up the delicious sauce.
• Cucumber mint salad – A fresh, cooling side to balance the heat of the curry.
• Roasted sweet potatoes – A naturally sweet addition that pairs beautifully with the spicy curry.

Conclusion – Chef Bin Jaoe’s Final Bite

And there you have it, friends—Lentil Coconut Curry that’s creamy, bold, and packed with flavor. This dish is a beautiful balance of textures and spices, perfect for any occasion. Whether you’re serving it for a weeknight dinner or impressing your guests at a gathering, it’s a dish that’ll keep you coming back for more. And the best part? It’s incredibly easy to make and perfect for meal prep.

Serve it with rice, naan, or your favorite veggies, and you’ve got a meal that’s both filling and nourishing. For more plant-based inspiration, don’t forget to check out my Vegetarian Dinner Recipes. Until next time, keep cooking with love and staying spicy!

Lentil Coconut Curry – A Creamy and Flavorful Delight by Chef Bin Jaoe

Recipe by Chef Bin JaoeCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

39

minutes

Ingredients

• For the Curry:

• 1 cup dried red lentils, rinsed and drained

• 1 can (14 oz) full-fat coconut milk

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1-inch piece of fresh ginger, grated

• 1 can (14 oz) diced tomatoes

• 1 tbsp olive oil or coconut oil

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp turmeric

• 1 tsp garam masala

• ½ tsp chili powder (adjust for spice preference)

• Salt and pepper, to taste

• 2 cups vegetable broth (or water)

• Fresh cilantro, chopped (for garnish)

• Juice of ½ lime (optional, for brightness)

Directions

• Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
• Add garlic and ginger and cook for another minute until fragrant.
• Spice it up: Add cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1-2 minutes to bloom the spices.
• Add lentils and liquids: Stir in the rinsed lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Bring to a boil.
• Simmer: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally. The lentils should be tender and the curry thickened.
• Adjust seasoning: Taste and adjust salt and pepper. If you prefer a creamier curry, add more coconut milk or water.
• Serve: Spoon the curry into bowls, garnish with fresh cilantro, and squeeze lime juice on top. Serve with steamed rice or naan.