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Overhead view of two bowls of Coconut Lentil Curry with spoons on the side on a neutral background.
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5 from 2 votes

Indian Coconut Lentil Curry (Quick & Easy Vegan Recipe!)

This Indian Coconut Lentil Curry recipe is naturally vegetarian and vegan. Learn how to make homemade lentil curry with this quick and easy recipe.
Prep Time10 mins
Cook Time20 mins
Course: Main
Cuisine: Indian
Keyword: Coconut Lentil Curry, Indian Lentil Curry
Servings: 4 servings
Calories: 411calories


  • 1 tablespoon coconut oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon curry powder
  • 1 (15-ounce) can crushed tomatoes
  • 1 (14-ounce) can coconut milk
  • 1 (15-ounce) can lentils, drained and rinsed
  • 4 cups chopped packed fresh spinach
  • Optional garnish: Chopped fresh cilantro


  • In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes until softened.
  • Add the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
  • Stir in the tomatoes and coconut milk. Increase heat to high and bring to a boil.
  • Add the lentils. Reduce heat to low, cover, and simmer for about 10 minutes. Season with salt and pepper to taste.
  • Stir in the spinach and cook for about 3 minutes, until wilted. Serve warm, garnished with cilantro if using.


  1. Serve your coconut lentil curry with rice or naan for a satisfying meal.
  2. Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months.


Calories: 411calories | Carbohydrates: 38g | Protein: 15g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 182mg | Potassium: 1169mg | Fiber: 12g | Sugar: 8g | Vitamin A: 3066IU | Vitamin C: 24mg | Calcium: 122mg | Iron: 10mg