Coconut Curry Lentils are ready in 20 minutes or less thanks to shortcuts like canned lentils, pre-minced garlic and ginger, and a simple spice blend.
Coconut Curry Lentils
I’m obsessed with lentils, and I’ll admit I almost never use canned lentils. But when the cravings hit and it’s one of those busy school weeknights, I’ve found just what a great time saver canned lentils can be! They especially work well in a creamy curry since they don’t need to be as firm to still be tasty (like you’d want in a lentil salad.)
These curried lentils are ridiculously simple to make with very minimal prep and the meal is incredibly nutritious and ultra flavorful. It’ll be hard to believe you whipped it all up in about 20 minutes or less!
Quick Tip
While this meatless meal may seem like it’s lacking protein, lentils are actually an incredible source of plant-based protein and fiber. 1 cup of cooked lentils yields about 19 grams of protein!
Coconut Curry Lentils Spiciness
As written, this curry is very mild (erring more on the sweet side than spicy depending on the coconut milk used).
If you’d like to add some more heat, I’d recommend some cayenne pepper (start with 1/8 teaspoon) and add that in with the other seasonings. Red pepper flakes are another option to add some kick.
Short-Cut Ideas
Here are the main shortcuts I use for these straightforward coconut curry lentils:
- Garlic & Ginger: I use frozen Dorot garlic and ginger cubes or refrigerated garlic paste or minced garlic for quick flavor.
- Shallot: I dice a shallot or pulse it in a food processor to save time.
- Canned Lentils: Canned lentils skip the extra pot and long simmer time.
- Simple Seasonings: I kept the spices minimal but flavorful to make things faster and easier.
Coconut Curry Lentils Ingredients
Beyond the aromatics and lentils, here are the other main ingredients:
| Ingredient | What to Know |
|---|---|
| Coconut milk | Use full-fat canned coconut milk for the best flavor and thickness. Lite won’t thicken as well or taste as rich. I use Imperial Kitchen. |
| Yellow curry powder | Brands vary a lot. Great Value, Simple Truth, and McCormick are all mild. Add slowly if you don’t love heat. A small pinch of sugar at the end can balance spice. |
| Lemon juice | Fresh lemon juice brightens everything and ties the flavors together. A citrus juicer makes it straightforward. |
This curry comes together so quickly that we don’t want to be spending loads of time on the sides, right?!
Coconut Curry Lentil Serving Suggestions
When we make Coconut Curry Lentils, we generally serve them with rice and naan. But in true “back-to-school recipe lifesavers” fashion, the sides need to be just as straightforward. Here are our secrets to the quickest sides:
- Toaster naan. Store-bought naan is definitely best warmed through, but instead of taking the time to char it over an open flame, just toss it in the toaster right as you’re finishing the curry. You can purchase smaller-sized naan that is made for the toaster. (Stonefire® makes this; it’s usually labeled as mini naan.)
- Boiled rice. If you haven’t boiled rice before, you are going to be thrilled with the ease and speed. All you’ll need to do is throw some basmati rice in boiling water, boil it for 5-7 minutes, and voila — reliable rice!
Quick Tip
Want to save even more time (and dishes?) grab ready/microwaveable basmati rice instead!
Storage
One of the best things about this coconut curry lentils recipe is how well it stores — it tastes even better on day 2! So, if you’re in need of true lifesaver recipes, make a double batch and save one half to serve later on in the week — that way when your family inhales batch #1, you can let them know more is coming later.
- Store: Cool the curry and store it in air-tight containers in the fridge.
- To reheat, use a large pan or skillet with a pat of butter or coconut oil on medium-a hot burner. Add the curry, cover, and warm for 5-10 minutes, stirring often. Avoid overcooking to prevent mushy lentils. If necessary, thin with coconut milk or vegetable broth, as it thickens when stored.
- Freeze: let curry lentils cool, place in a air-tight container, and freeze for up to 3 months.
More Curry Recipes To Love:
Dinner
Coconut Curry Chicken
Dinner
Yellow Chicken Curry
