Creamy Coconut Lentil Curry
If you’re looking for a comforting and flavorful meal, this Creamy Coconut Lentil Curry is just what you need. It’s a simple dish that combines coconut milk, lentils, and Indian spices to create a hearty and satisfying curry.
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Instant Pot Creamy Coconut Lentil Curry
Welcome to June! Summer is here! It’s the season of BBQing and no-cook recipes! Yet here I am, sharing a coconut lentil curry recipe with you. Say whaaaaa??!! After so many requests for this recipe, I am finally making it happen… posting and sharing for your culinary delight!
Seriously, though… I don’t care how hot it is outside, it’s always a good time for a bowl of hot curry. I mean, it’s stinkin’ hot in India and peeps eat curry there all the time. They must be onto something. Am I right?!
This easy-to-make Instant Pot Creamy Coconut Lentil Curry is absolutely my favorite curry recipe! I’m talking one pot and less than an hour til you’re in coconut lentil curry HEAVEN! Honestly you guys!… this is what badass curry dreams are made of!
This is a healthy vegan recipe that makes a perfect meatless Monday dinner option. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you’ll have a happy belly and a giant smile on your face at lunch the next day.
This easy-to-make Creamy Coconut Lentil Curry has quickly become my favorite recipe. It’s an instant pot dish, takes less than an hour (mostly hands-off time), and is packed with amazing flavors. It’s super simple to make, but every bite is full of delicious, cozy goodness. You can try this recipe for a quiet night at home or an easy dinner idea, this curry is always a winner!
Why Make Creamy Coconut Lentil Curry
First off, it’s healthy and wholesome. Packed with protein-rich lentils, veggies, and all-natural coconut milk, this dish is both nourishing and delicious. It’s also budget-friendly, using pantry staples that won’t break the bank but still pack a punch in flavor. The best part? It’s incredibly easy to make! With just one pot, minimal prep, and less than an hour, you’ll be enjoying curry in no time. Plus, it’s a meal prep hero! You can make a big batch, freeze it for later, and it actually tastes even better the next day. And for those following a plant-based or gluten-free diet, this is the perfect Meatless Mondays recipe or any time you’re craving a vegan, gluten-free meal. Yeah, I know you’re tempted to try it now.
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Ingredients – What You Need to Make Creamy Coconut Lentil Curry
To make this Creamy Coconut Lentil Curry, you’ll need the following main ingredients:
- Green Lentils: These are the heart of the dish, providing a hearty and protein-rich base. Green lentils hold their shape well during cooking, absorbing all the wonderful spices and flavors of the curry.
- Coconut Oil: A healthier alternative to traditional oils, coconut oil adds a subtle tropical flavor and enhances the richness of the curry. It helps sauté the aromatics and contributes to the dish’s smooth texture.
- Coconut Milk: This creamy, smooth ingredient makes the curry rich and velvety. It balances the spices and provides a naturally sweet and comforting base that melds perfectly with the lentils.
- Cumin Seeds: The main spice in curry, cumin adds a warm, earthy, and slightly nutty flavor. When toasted, it enhances the depth of the dish and creates an aromatic foundation.
- Coriander Seeds: Coriander seeds have a citrusy, slightly sweet flavor with a hint of spice. Like cumin, toasting them brings out their full aroma and adds a warm, fragrant note to the curry.
- Garlic: Fresh garlic adds an essential savory flavor with a bit of heat. It enhances the curry’s overall depth and complements the other spices beautifully.
- Ginger: Ginger brings a zingy, spicy kick that pairs perfectly with garlic and the other warm spices, balancing the richness of the coconut milk and brightening up the dish.
- Crushed Tomatoes: The tomatoes provide a tangy, slightly sweet base for the curry, balancing the creaminess of the coconut milk. They add acidity and depth to the overall flavor.
- Carrots: Diced carrots add natural sweetness and texture, creating a nice contrast to the spiced elements of the curry while helping to balance the flavors.
- Cauliflower: This vegetable adds texture and absorbs the curry’s rich flavors. It also provides a mild taste that complements the spices without overpowering the dish.
- Spinach: Fresh spinach adds a burst of color and a mild, earthy flavor. It also enhances the dish’s nutritional value with its vitamins and minerals.
- Large Onion
- Rapunzel Bouillon
- Sea Salt
- Onion Powder
- Vegetable Stock
- Curry Powder
- White or Brown Rice
- Fresh Turmeric
- Cayenne Powder (optional)
How to Make Creamy Coconut Lentil Curry
1. Sauté the Aromatics: Start by adding coconut oil to your Instant Pot and setting it to the sauté function. Once the oil is heated, toss in the cumin and coriander seeds. Toast them for about 45 seconds until they begin to brown and release their aroma.
2. Add Garlic & Onion: Next, add the garlic and let it brown for about 2 minutes. Then, add the chopped onion and cook until it becomes soft and translucent.
3. Add the Remaining Ingredients: Once the sauté program is done, add all the other ingredients to the Instant Pot: the lentils, crushed tomatoes, vegetable broth, carrots, raisins, salt, and pepper. If the mixture looks too thick, you can add a little extra water, but be careful not to make it too watery. Stir everything well to combine.
4. Pressure Cook: Set the Instant Pot to Pressure Cook for 20 minutes. This will give the lentils enough time to cook and absorb all the wonderful flavors.
5. Add Coconut Milk & Tomatoes: Once the cooking time is up and the lentils are soft, add the coconut milk and cherry tomatoes. Stir everything together and bring the pot back to a simmer for a few minutes.
6. Garnish & Serve: Remove the pot from heat and stir in a generous amount of fresh cilantro. Serve your creamy coconut lentil curry over rice for a complete and satisfying meal.
What to Serve With
This creamy coconut lentil curry is delicious on its own, but pairing it with the right sides can take the meal to the next level. For a classic choice, serve it with fluffy, aromatic basmati rice that complements the curry perfectly. If you’re looking for a lighter, protein-packed option, quinoa is a great alternative that still offers a satisfying base. For those who love to scoop up their curry, naan or flatbread is the ideal choice, adding a warm, soft texture to every bite.
To balance the richness of the curry, I love pairing it with a refreshing salad. A Pomegranate Kale Salad brings a burst of freshness, while a simple Summer Salad offers a light, crisp contrast. For even more flavor and texture, add a side of roasted vegetables, such as cauliflower or sweet potatoes, which provide a savory crunch that complements the smoothness of the curry. These sides create a well-rounded meal that’s full of flavor and variety.
Frequently Asked Questions – FAQ
Can I use different lentils?
Absolutely! Red lentils cook faster and give a creamier texture, while black lentils add a robust bite. Adjust cooking times accordingly.
Do I need to soak the lentils?
Soaking helps reduce cooking time and makes the lentils easier to digest. If you’re short on time, you can skip soaking but may need to cook the curry a bit longer.
Can I make this ahead of time?
Yes! This curry tastes even better the next day as the flavors meld together. Store in the fridge for up to 5 days or freeze for up to 3 months.
Can I make it spicier?
Sure thing! Add some chopped chili or a dash of cayenne pepper for some heat.
What’s the deal with cilantro?
Love it or hate it, cilantro is a must here for me. If you’re not a fan, try parsley or green onions instead.
One day, I will follow my dream, traveling to India for three months, learning all their secrets! Perhaps I will perfect this recipe further or discover a new favorite. Until then, enjoy it!
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Creamy Coconut Lentil Curry
Equipment
Ingredients
- 3 cups green lentils
- 1 large onion, diced
- 2 tbsp coconut oil
- 4 carrots, diced
- Small head of cauliflower, chopped
- 1 tbsp cumin seeds and coriander seeds
- 1 head of garlic, chopped (10–12 cloves)
- 2 tbsp ginger, chopped
- 1 28-ounce-can crushed tomatoes
- 2 tbsp fresh turmeric, chopped
- 1 cube rapunzel bullion
- 2 tbsp sea salt
- 2 tbsp onion powder
- 32 oz vegetable stock
- 4 tbsp curry powder
- 1 can coconut milk
- 5 oz spinach
- 1 cup cilantro
- 1 cup white or brown rice
- 1-2 tsp cayenne powder optional
Instructions
- Put the coconut oil in the Instant Pot and set on Saute. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds.
- Add the garlic to the pot and let it brown, about 2 minutes. Add chopped onion and let it cook. When the Saute program is done, add all the ingredients. If you need more water you can add it, but don’t make it too watery. Set the Instant Pot on Pressure Cook for 20 min.
- Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
Serve over rice.
Nutrition
Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
