This creamy coconut lentil curry is the perfect dish to cozy up to but is also light enough to serve as an easy side dish. Lentils are a great plant-based source of protein and this recipe is both vegan-friendly and cooks in one pot for easy clean-up!

When you think of curry dishes, you probably think hot and spicy but curries come in all types of heat, from mild to extremely spicy. This recipe is on the mild and creamy side, but you can always add a little extra curry paste to spice things up.

This lentil curry is perfect to serve over rice for an easy dinner. Leftovers also reheat well for a quick lunch – curry dishes are like chili or lasagna, they’re always better the next day. Craving more veggies? Add in a handful or two of fresh spinach or greens, toss in extra veggies like peppers, or top with chopped tomatoes.

Looking for an easy meal prep recipe? This is it! Double the recipe for quick and easy meals all week. Or freeze up to 3 months in an airtight container or ziplock bag. Just thaw overnight in the refrigerator and reheat. I always add an extra splash of vegetable stock or water when reheating to keep them creamy and delicious.

Recipe and photography by Jodi of Create Kids Club.

Coconut Lentil Curry

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Servings 4 Prep Time 5minutes
Cook Time 40minutes
Servings 4 Prep Time 5minutes
Cook Time 40minutes
This creamy coconut lentil curry is the perfect dish to cozy up to but is also light enough to serve as an easy side dish. Lentils are a great plant-based source of protein and this recipe is both vegan-friendly and cooks in one pot for easy clean-up!

When you think of curry dishes, you probably think hot and spicy but curries come in all types of heat, from mild to extremely spicy. This recipe is on the mild and creamy side, but you can always add a little extra curry paste to spice things up.

This lentil curry is perfect to serve over rice for an easy dinner. Leftovers also reheat well for a quick lunch – curry dishes are like chili or lasagna, they’re always better the next day. Craving more veggies? Add in a handful or two of fresh spinach or greens, toss in extra veggies like peppers, or top with chopped tomatoes.

Looking for an easy meal prep recipe? This is it! Double the recipe for quick and easy meals all week. Or freeze up to 3 months in an airtight container or ziplock bag. Just thaw overnight in the refrigerator and reheat. I always add an extra splash of vegetable stock or water when reheating to keep them creamy and delicious.

Recipe and photography by Jodi of Create Kids Club.
Ingredients
  • 1 tablespoon olive oil
  • 1/2 small sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon green curry paste
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 cups low-sodium vegetable broth
  • 2 cups water
  • 1 cup canned coconut milk
  • 1 cup lentils, rinsed
  • 1/3 cup fresh cilantro, chopped
  • 1/2 lemon, juiced
Directions
  1. Heat oil in large skillet over medium-high heat. Add onions and cook 3 minutes, or until translucent. Add garlic, green curry paste, curry powder and salt. Stir to combine. Add broth, water, and coconut milk. Bring to a boil and add lentils. Reduce heat, cover and simmer, stirring occasionally, 30-40 minutes, or until lentils are cooked through.
  2. Stir in cilantro and lemon juice.

Widget not in any sidebars
Tags , , , , , ,
Servings 4 Prep Time 5minutes
Cook Time 40minutes
Servings 4 Prep Time 5minutes
Cook Time 40minutes
This creamy coconut lentil curry is the perfect dish to cozy up to but is also light enough to serve as an easy side dish. Lentils are a great plant-based source of protein and this recipe is both vegan-friendly and cooks in one pot for easy clean-up!

When you think of curry dishes, you probably think hot and spicy but curries come in all types of heat, from mild to extremely spicy. This recipe is on the mild and creamy side, but you can always add a little extra curry paste to spice things up.

This lentil curry is perfect to serve over rice for an easy dinner. Leftovers also reheat well for a quick lunch – curry dishes are like chili or lasagna, they’re always better the next day. Craving more veggies? Add in a handful or two of fresh spinach or greens, toss in extra veggies like peppers, or top with chopped tomatoes.

Looking for an easy meal prep recipe? This is it! Double the recipe for quick and easy meals all week. Or freeze up to 3 months in an airtight container or ziplock bag. Just thaw overnight in the refrigerator and reheat. I always add an extra splash of vegetable stock or water when reheating to keep them creamy and delicious.

Recipe and photography by Jodi of Create Kids Club.
Ingredients
  • 1 tablespoon olive oil
  • 1/2 small sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon green curry paste
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 cups low-sodium vegetable broth
  • 2 cups water
  • 1 cup canned coconut milk
  • 1 cup lentils, rinsed
  • 1/3 cup fresh cilantro, chopped
  • 1/2 lemon, juiced
Directions
  1. Heat oil in large skillet over medium-high heat. Add onions and cook 3 minutes, or until translucent. Add garlic, green curry paste, curry powder and salt. Stir to combine. Add broth, water, and coconut milk. Bring to a boil and add lentils. Reduce heat, cover and simmer, stirring occasionally, 30-40 minutes, or until lentils are cooked through.
  2. Stir in cilantro and lemon juice.

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