{"id":6423,"date":"2019-10-04T08:00:34","date_gmt":"2019-10-04T12:00:34","guid":{"rendered":"http:\/\/frommybowl.com\/?p=6423"},"modified":"2025-10-13T13:04:21","modified_gmt":"2025-10-13T17:04:21","slug":"coconut-red-lentil-curry","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/coconut-red-lentil-curry\/","title":{"rendered":"Creamy Coconut & Red Lentil Curry"},"content":{"rendered":"

This creamy Coconut & Red Lentil Curry is ready in 30 minutes and you only need 8 ingredients to make it! A cozy, hearty, and flavorful dinner. <\/em><\/p>\n

Creamy coconut milk, protein-packed red lentils, and aromatic herbs and spices combine to create this comforting, satisfying, but totally-good-for-you <\/span>Creamy Coconut & Red Lentil Curry<\/b>. This red lentil curry recipe is packed with cozy spices and wholesome flavor, plus it’s naturally <\/span>vegan<\/span><\/i> and <\/span>gluten-free!<\/span><\/i><\/p>\n

The best part? It’s made with only <\/span>8 humble (and pantry-friendly!) ingredients<\/b>, tastes amazing, and can be on your table in <\/span>30 minutes<\/b>.<\/span><\/p>\n

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INGREDIENTS + INSPIRATION<\/h3>\n

This vegan red lentil curry is inspired by Indian daal<\/strong> (a.k.a. dal or dahl), which is a very broad term for delicious, heavily-spiced curries made with split peas or lentils. While most daals use a variety of spices and whole seeds like cumin, coriander, and turmeric, I chose to use a store-bought curry powder for ease. If you’d like to get a little more <\/span>traditional though, check out this <\/span>Instant Pot<\/b> Daal Tadka<\/b><\/a>!\u00a0<\/span><\/p>\n\n

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When I first started making Indian recipes I was a bit overwhelmed by all of the spices – over time I’ve built up my spice cabinet, but initially I relied on simple recipes like this to satisfy my curry cravings. I wholeheartedly encourage you to delve into Indian Cuisine, but maybe this curry can serve as your “gateway drug” into more complex recipes \ud83d\ude09<\/span><\/p>\n

And don’t get me wrong – this curry is made from simple, pantry-staple<\/strong> ingredients, but it still packs a mighty flavor punch! Not only are these ingredients simple, but they are also very budget-friendly<\/strong> and can be found in most grocery stores. You can typically find dried red lentils near the canned beans, or with the other bagged and dried pulses.<\/span><\/p>\n

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HOW TO MAKE VEGAN RED LENTIL CURRY<\/strong><\/h3>\n

This whole dish cooks in less than 30 minute<\/strong>s – meaning you have the perfect amount of time to cook up a pot of fluffy white rice to serve alongside it. If you’re looking for an even easier option, try serving this curry with some naan or roti for a totally fuss-free side!<\/span><\/p>\n

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  1. Saut\u00e9<\/strong> the onion, garlic, ginger, and cilantro together in a pan until fragrant and golden.\u00a0<\/span><\/li>\n
  2. Add in<\/strong> some curry powder (and optional cayenne), red lentils, coconut milk, and vegetable broth.<\/span><\/li>\n
  3. Bring to a boil, then reduce the heat and simmer<\/strong> until tender and creamy.<\/span><\/li>\n<\/ol>\n

    It really is that simple, friends!<\/em> I like to save 2-3 tablespoons of coconut milk to drizzle over the curry just before I serve it. It looks fancy (but is secretly really easy), especially when paired with some freshly chopped cilantro. This is the perfect stick-to-your-ribs meal to serve on a chilly winter day, but it won’t weigh you down either.<\/span><\/p>\n

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    This Coconut & Red Lentil Curry is the perfect cool weather meal – it’s filling, cozy, and\u00a0full<\/em> of warming spices. It easy enough to serve for a quick weeknight dinner,<\/strong> but also impressive enough to serve to family and friends. It\u00a0also<\/em> reheats well, making it great for meal prep<\/strong>.<\/p>\n

    Is there anything this curry\u00a0can’t\u00a0<\/em>do? So far I’m at a loss, but let me know if you find out…<\/p>\n

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    COOKING TIPS + TROUBLESHOOTING:<\/b><\/h3>\n