This Indian Coconut Lentil Curry recipe is naturally vegan, vegetarian, and gluten-free. It is perfect for busy weeknights, because it is hearty, healthy, and ready to eat in just 30 minutes. Learn how to make homemade coconut lentil curry with this quick and easy recipe that is sure to be a crowd-pleaser!

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Why You’ll Love This Coconut Lentil Curry Recipe

You are going to love this creamy vegetarian curry made with canned lentils, coconut milk, and fresh spinach. It is packed with plant-based protein and is so unbelievably simple to make. Perhaps best of all, you probably already have most of the ingredients in your pantry!

Usually when you read Indian curry recipes, they include a large number of spices in the ingredient list that many people don’t readily have on hand. So, I developed a recipe that uses curry powder, which contains a variety of fragrant Indian spices that have been ground up and mixed together in one handy package. Only a small amount of curry powder is used in this recipe. That way the lentil curry has just the slightest hint of warm Indian spices, without overpowering the rest of the flavors in the dish.

This nutritious Indian Coconut Lentil Curry is an ideal weeknight dinner recipe, because it delivers maximum flavor in minimal time. Serve it with cooked basmati rice or warm naan bread for a balanced, satiating meal.

This recipe would be great for entertaining or taking along to a potluck. Since it is naturally vegan, plant-based, and gluten-free, it is suitable for many people following special diets. It is also perfect for meal prepping, so feel free to make a batch ahead of time to have on hand for the coming week.

How to Make Coconut Lentil Curry

This lentil curry with coconut milk is one of those recipes that tastes like you’ve simmered it gently for hours. Fortunately, it takes less time to make than your favorite Indian restaurant takes to deliver. Here’s how you’re going to get curry in a hurry:

Make the flavor base: Cook the onion, garlic, ginger, and curry powder in a bit of coconut oil until fragrant.
Pour in the liquids: Add the crushed tomatoes and coconut milk, then simmer.
Stir in the lentils and spinach: Season the curry sauce with S&P to taste, then add in the lentils and spinach.
Serve: Garnish with fresh chopped cilantro, if desired, then serve with rice and/or naan bread.

That’s it! This is truly an easy Indian curry recipe that is absolutely bursting with flavor. See the full recipe below for detailed ingredient amounts and complete recipe instructions/directions.

Possible Recipe Variations

This coconut lentil curry recipe is very flexible with regards to variations. For example, feel free to…

Add a bit of heat: To give the curry a more piquant flavor, you can add in a few pinches of cayenne powder or crushed red pepper flakes.
Use different greens: Kale or collard greens would also be delicious in place of the spinach.
Add more seasoning: For a more intense curry flavor, you can increase the amount of curry powder to your liking or add in some garam masala.
Add extra vegetables: Feel free to toss in any other mild curry-friendly veggies that you have on hand, such as bell peppers, zucchini, green beans, broccoli, cauliflower, or peas.

Those are just a few suggestions, so feel free to experiment with whatever ingredient swaps or additions that sound good to you. 🙂

Can You Freeze Lentil Curry?

Yes, this coconut lentil curry freezes beautifully. I recommend separating a batch/leftovers into smaller portions in freezer-safe containers and placing the containers in the freezer. When ready to eat, thaw in the refrigerator or out on the counter for quick dinners during extra-busy weeknights.

More Indian Curry Recipes

Craving more spicy, exotic cuisine? Here are some of my favorite curry recipes:

If you make this easy Indian Coconut Lentil Curry recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡