Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.