Coconut Curry Lentils

Lentils have been a staple in many cuisines worldwide, cherished for their versatility and nutritional benefits. This coconut curry version takes inspiration from South Asian flavors, blending spices and coconut milk for a dish that’s both hearty and indulgent. The result is a creamy, spicy, and slightly sweet dish that’s perfect for chilly evenings or a satisfying lunch. With a focus on inclusivity, this recipe can be adapted to fit various texture-modified diets.

Coconut Curry Lentils

Coconut Curry Lentils are a rich and flavorful dish that pairs earthy lentils with creamy coconut milk and aromatic spices. This dish is simple to make, vegan-friendly, and perfect for a hearty meal served with rice or flatbread. With adjustments for IDDSI compliance, it can be enjoyed by all, providing warmth and comfort in each bite.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course, Side Dish

Cuisine: Indian

Calories: 325

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 cup dried red or green lentils rinsed
• 1 tablespoon vegetable oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons curry powder or a blend of turmeric cumin, and coriander
• 1/2 teaspoon chili powder optional for heat
• 1 can 14 oz coconut milk
• 2 cups vegetable broth or water
• 1/2 cup diced tomatoes canned or fresh
• Salt and black pepper to taste
• Fresh cilantro for garnish optional

Optional Accompaniments

• Steamed rice or naan bread
• Lime wedges for serving

Equipment

• Large pot or deep skillet
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Blender, masher, or food processor (for Levels 4–5 modifications)

Method

 

1. In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until translucent. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
2. Stir in the curry powder and chili powder, toasting the spices for 1 minute. Add the rinsed lentils and diced tomatoes, stirring to coat them with the spices.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 20-25 minutes, or until the lentils are tender. Reduce the heat to low and stir in the coconut milk. Simmer uncovered for an additional 5-10 minutes until the mixture thickens. Season with salt and black pepper to taste.
4. Spoon the coconut curry lentils over steamed rice or serve with naan bread. Garnish with fresh cilantro and a squeeze of lime if desired.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend the cooked lentils with additional coconut milk or broth until completely smooth and cohesive. The texture should hold its shape and not flow off a spoon.
• Minced & Moist 5 (MM5): I often halve my total lentils and blend half and mix with the remaining lentils.
• Soft & Bite-sized 6 (SB6): This recipe is safe for this level as is, enjoy.
• Easy to Chew 7 (EC7): This recipe is safe naturally easy to chew, enjoy. 

Macro Adjustments:

• Protein: Add chickpeas, tofu cubes or blend in unflavored/pea protein powder. 
• Fats: Adjust fat content of coconut milk, add peanut butter to fortify. 
• Carbs: Reduce about of lentils and bulk recipe with zucchini, spinach, or cauliflower rice vs traditional. 

Dietary Swaps:

• Gluten-free: Naturally gluten free, enjoy with rice. 
• Dairy-free/Vegan: Recipe is already vegan as written. 

Low-Spoons Shortcuts:

Use jarred garlic and ginger.

Use store bought curry powder to avoid measurements/rarely used spices.

Cook as a one pot meal, saving the coconut milk for stirring in before serving.

Use canned lentils to reduce time standing to simmer. 

Choosing the Right Lentils
Red lentils cook faster and tend to break down more, resulting in a creamier texture perfect for smoother IDDSI levels. Green lentils hold their shape better and may require more cooking time to soften fully.

Adjusting the Heat
If you prefer a milder dish, reduce or omit the chili powder. For more heat, add diced fresh chili or a pinch of cayenne pepper.

Creamy Consistency
Adding the coconut milk at the end ensures a rich, creamy consistency without curdling. Stir gently to integrate it into the lentils evenly.

The combination of lentils, coconut milk, and warm spices creates a dish that is both nutritious and deeply satisfying. The use of curry powder and optional chili powder adds layers of flavor, while the coconut milk balances the spices with its creamy texture. By modifying the recipe for IDDSI compliance, this dish can be enjoyed by all, from smooth purees to bite-sized portions, making it a versatile and inclusive meal.