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A 3/4 view of a plate with coconut lentil curry and rice
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4.75 from 4 votes

Coconut Lentil Curry

This rich and creamy coconut lentil curry is the perfect dinner idea if you are looking for something spicy and incredibly flavorful, healthy, and quick to make.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 391kcal
Author: Sara @ Gathering Dreams


Coconut Curry Sauce

  • 1 tbsp coconut oil - (or olive oil)
  • 1 shallot - (or 1 medium onion)
  • 2 cloves of garlic - (crushed)
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1 tbsp freshly grated ginger - (or 1 tsp ginger powder)
  • A pinch of red chili flakes
  • 1 medium carrot
  • 1 cup crushed tomatoes1 can - (from a can or jar)
  • 1 can coconut milk - (15 Oz - 400ml)


  • 2 cans cooked brown or green lentils, rinsed - (2 15 Oz cans - 480g rinsed )
  • 2 cups water - (to be added a bit a the time, if necessary)
  • 3 cups chopped fresh kale leaves - (or fresh spinach, or 2 cups frozen spinach or frozen kale or any other leafy greens of your choice)
  • A handful of fresh coriander leaves, chopped


  • Heat the coconut oil in a large pan over medium-high heat. Add the chopped onion, crushed garlic, grated ginger, and cumin seeds and toast for a couple of minutes until brown. Then add the garam masala, curry powder, turmeric and stir well for a minute or so.
  • Reduce the heat to medium-low. Add the chopped carrots, crushed tomatoes, and coconut milk. 
  • Let everything simmer for a couple of minutes, then add the rinsed lentils, some chili flakes, chopped coriander, and some salt, and season to taste.
  • In the meantime, wash and chop your greens (if using fresh). Add your greens, bring to a boil and let the curry cook gently for 10-15 minutes until your greens are nice and tender. Stir a few times, and if the curry looks dry, add the extra cups of water a bit at a time.
  • Garnish with chopped fresh cilantro and serve hot over basmati rice, brown rice, or cauliflower rice. Or with naan bread.



Nutritional values are per serving, and they don't include rice.
I included 2 cups of water in the recipe, but make sure to add a bit at a time to avoid having to let the curry cook for too long to let the water evaporate.
You can either use brown or green canned lentils. Make sure to rinse the lentils well under running water before adding them to the curry.
If you want to use dry lentils, you can, of course, do that. The process will be exactly the same, but you will need 1 cup of dry lentils and 3 cups of water. Add the dry lentils and 2 cups of water at the same time. Check after 15-20 minutes and add the other cup of water a bit at a time, if necessary. Let the lentils simmer for 30-45 minutes until cooked before adding your greens.


Calories: 391kcal | Carbohydrates: 33g | Protein: 14g | Fat: 25g | Saturated Fat: 21g | Sodium: 130mg | Potassium: 725mg | Fiber: 8g | Sugar: 4g | Vitamin A: 7698IU | Vitamin C: 69mg | Calcium: 129mg | Iron: 5mg