Creamy Coconut Lentil Curry
This is the kind of curry that makes you close your eyes after the first bite. Red lentils break down into a silky base, coconut milk rounds out the heat, and a fragrant tempering of cumin, mustard seeds, and curry leaves perfumes the whole pot. It is the recipe I make when I want dinner to feel like a small celebration without spending an hour at the stove. Serve it over basmati rice or with warm naan, and don't skip the squeeze of lime at the end — it makes every flavor pop.
Ingredients
- ☐ Red lentils (masoor dal) — rinsed well
- ☐ Full-fat coconut milk — one 13.5 oz can
- ☐ Yellow onion — finely diced
- ☐ Fresh ginger — minced, 1 inch piece
- ☐ Garlic cloves — minced, 3-4 cloves
- ☐ Tomato paste — 2 tablespoons
- ☐ Curry powder — mild, 2 tablespoons
- ☐ Ground turmeric — 1 teaspoon
- ☐ Cumin seeds — 1 teaspoon
- ☐ Mustard seeds — 1 teaspoon
- ☐ Fresh curry leaves — optional, 8-10 leaves
- ☐ Vegetable broth — 3 cups
- ☐ Spinach — 2 packed cups
- ☐ Lime — for serving
- ☐ Fresh cilantro — for garnish
- ☐ Coconut oil — 2 tablespoons
- ☐ Sea salt — to taste
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Heat coconut oil in a heavy pot over medium heat. Add cumin and mustard seeds and let them sizzle for 30 seconds, then add curry leaves if using.
Add the diced onion and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the onion is soft and lightly golden.
Stir in the ginger and garlic. Cook for 60 seconds until fragrant, then add the tomato paste, curry powder, and turmeric. Stir for another minute to toast the spices.
Add the rinsed lentils and vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the lentils have broken down completely.
Pour in the coconut milk and stir well. Simmer for another 5-8 minutes until the curry is creamy and coats the back of a spoon. Adjust salt to taste.
Fold in the spinach a handful at a time, letting it wilt between additions. Remove from heat once all the spinach has collapsed.
Ladle into bowls over basmati rice. Finish with a generous squeeze of lime, fresh cilantro, and a sprinkle of flaky salt. Serve immediately.
Recipe notes
Leftovers thicken considerably overnight — add a splash of broth or coconut milk when reheating. This curry also freezes beautifully for up to 3 months.
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