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Serves 4.Prep 10 minCook 30 minTotal 40 min

Ingredients

• 1 cup (200 g) dry red lentils
• 1 tablespoon neutral oil or coconut oil
• 1 medium onion, finely diced
• 4 garlic cloves, finely minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons mild curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (400 g / 14 oz) diced tomatoes
• 1 can (400 ml / 14 oz) full-fat coconut milk
• 2 cups (480 ml) vegetable stock
• 1 teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper
• 150 g fresh spinach
• 1 tablespoon fresh lime juice
• Cooked basmati rice, to serve
• Fresh coriander or lime wedges, optional, for serving

Method

1. Rinse the lentils. Place the red lentils in a fine-mesh sieve and rinse under cold water until the water runs mostly clear. Drain thoroughly. Red lentils do not require soaking.
2. Cook the aromatics. Heat the oil in a large, heavy-based pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and ginger. Cook for 1 minute.
3. Bloom the spices. Add the curry powder, turmeric, cumin, black pepper and salt. Stir continuously for 30–60 seconds. The spices should become fragrant but should not burn.
4. Add the tomatoes. Stir in the diced tomatoes and cook for 2–3 minutes. Scrape the base of the pot to incorporate any spices that have started to stick.
5. Simmer the lentils. Add the rinsed red lentils, coconut milk and vegetable stock. Stir until combined. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
6. Cook until creamy. Simmer uncovered for 18–22 minutes, stirring every few minutes. The lentils should be soft and beginning to break down. If the curry becomes too thick before the lentils are tender, add a small amount of water or vegetable stock.
7. Add the spinach. Stir in the spinach during the final 2–3 minutes of cooking. Continue until wilted. Remove the pot from the heat and stir in the lime juice.
8. Serve. Taste and adjust the salt, lime juice or curry powder if required. Spoon over cooked basmati rice. Add coriander or a lime wedge if using.

Coconut Lentil Curry (Creamy Vegan One-Pot)

Intro

This coconut lentil curry is a one-pot vegan dinner made with red lentils, full-fat coconut milk, tomatoes, onion, garlic, ginger and spinach. The lentils break down as they cook, producing a thick, creamy sauce without dairy.

Serve the curry over basmati rice. The finished dish is substantial but not soup-like: it contains enough liquid to cook the lentils and create a smooth sauce, then simmers uncovered so the mixture thickens.

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Definition

curry (noun): A dish in which vegetables, legumes, meat or other ingredients are cooked with a seasoned sauce. In this recipe, red lentils are simmered with coconut milk, tomatoes and ground spices.

red lentil (noun): A split lentil with a warm orange-pink colour that cooks quickly and softens substantially. It is the required lentil for this recipe because it creates the curry’s creamy texture.

This is a coconut lentil curry, not a lentil soup. Use the stated liquid quantities and simmer the pot uncovered near the end to achieve a spoonable consistency.

Ingredients

Serves 4.

• 1 cup (200 g) dry red lentils
• 1 tablespoon neutral oil or coconut oil
• 1 medium onion, finely diced
• 4 garlic cloves, finely minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons mild curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (400 g / 14 oz) diced tomatoes
• 1 can (400 ml / 14 oz) full-fat coconut milk
• 2 cups (480 ml) vegetable stock
• 1 teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper
• 150 g fresh spinach
• 1 tablespoon fresh lime juice
• Cooked basmati rice, to serve
• Fresh coriander or lime wedges, optional, for serving

Recipe

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Category: Main course
Method: One pot
Diet: Vegan

Method

1. Rinse the lentils. Place the red lentils in a fine-mesh sieve and rinse under cold water until the water runs mostly clear. Drain thoroughly. Red lentils do not require soaking.

2. Cook the aromatics. Heat the oil in a large, heavy-based pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and ginger. Cook for 1 minute.

3. Bloom the spices. Add the curry powder, turmeric, cumin, black pepper and salt. Stir continuously for 30–60 seconds. The spices should become fragrant but should not burn.

4. Add the tomatoes. Stir in the diced tomatoes and cook for 2–3 minutes. Scrape the base of the pot to incorporate any spices that have started to stick.

5. Simmer the lentils. Add the rinsed red lentils, coconut milk and vegetable stock. Stir until combined. Bring the mixture to a gentle boil, then reduce the heat to medium-low.

6. Cook until creamy. Simmer uncovered for 18–22 minutes, stirring every few minutes. The lentils should be soft and beginning to break down. If the curry becomes too thick before the lentils are tender, add a small amount of water or vegetable stock.

7. Add the spinach. Stir in the spinach during the final 2–3 minutes of cooking. Continue until wilted. Remove the pot from the heat and stir in the lime juice.

8. Serve. Taste and adjust the salt, lime juice or curry powder if required. Spoon over cooked basmati rice. Add coriander or a lime wedge if using.

Texture

The curry is ready when the red lentils are fully tender and the sauce coats the back of a spoon. The mixture should remain moist but should not pour like broth.

If the curry is too thin, simmer uncovered for an additional 3–5 minutes. If it is too thick, add warm water or vegetable stock one tablespoon at a time. The curry will thicken further as it cools.

For comparison, BBC Food’s coconut dhal also uses coconut milk and lentils to produce a soft, creamy consistency. This version includes diced tomatoes, spinach and a defined rice serving for a complete one-pot meal.

Tips

• Rinse the lentils first. This removes loose starch and dust and helps the finished curry cook evenly.
• Use full-fat coconut milk. Light coconut milk produces a thinner sauce and less pronounced coconut flavour.
• Do not boil aggressively. A gentle simmer reduces the risk of sticking and gives the lentils time to soften uniformly.
• Stir regularly. Red lentils release starch as they cook. Stir the base of the pot every few minutes, particularly during the final 10 minutes.
• Add spinach at the end. Two or three minutes is sufficient to wilt fresh spinach without making it excessively soft.
• Balance the richness. Lime juice provides acidity against the coconut milk. Add it after cooking rather than at the beginning.
• Cook rice separately. Start the rice when the curry begins to simmer. Both components should be ready at approximately the same time.
• Store correctly. Refrigerate leftovers in a sealed container within two hours of cooking. Use within 3–4 days. Reheat until steaming hot throughout, adding water if the sauce has thickened.
• Freeze in portions. Freeze the curry without rice for up to 2 months for best quality. Defrost in the refrigerator and reheat gently.

Variations

Mild

Use a mild curry powder and omit chilli. The recipe contains no compulsory fresh chilli, so it is suitable for a low-heat version.

Spicy

Add ½ teaspoon of chilli flakes or ¼ teaspoon of cayenne with the other ground spices. Increase gradually. Coconut milk will soften the perceived heat.

Vegetable

Add 1 diced carrot or 1 small diced sweet potato with the lentils. You may need an additional ¼ cup of stock and 5–10 minutes of cooking time.

Green

Replace the spinach with chopped kale. Add the kale 5 minutes before the end of cooking because it takes longer to soften.

Extra-smooth

Use an immersion blender to blend a small portion of the curry, then stir it back into the pot. Do not blend the entire curry if you want some lentils and tomato pieces to remain visible.

FAQ

Can I use brown or green lentils?

Not for the same result. Brown and green lentils retain their shape and require a longer cooking time. This recipe is designed for red lentils, which soften quickly and create the creamy sauce.

Is coconut lentil curry the same as lentil soup?

No. Although both dishes may contain lentils and stock, this curry uses less liquid and is simmered uncovered until thick. It should be served with rice as a sauce-like main course rather than eaten as a broth-based soup.

Can I make this curry without coconut milk?

Yes, but it will no longer be a coconut lentil curry and the texture will be less rich. Replace the coconut milk with an additional 1½ cups of vegetable stock and add 2–3 tablespoons of unsweetened plant cream if available.

Can I use frozen spinach?

Yes. Use approximately 100 g frozen spinach. Thaw and squeeze out excess water if possible, then add it during the final 3–5 minutes of cooking.

Why is my lentil curry bitter?

The spices may have burnt, or the curry may need more salt and acidity. Add lime juice and adjust the salt first. If the bitterness is caused by scorched spices at the bottom of the pot, transfer the unburnt curry to a clean pan without scraping the affected area.

How should I serve vegan lentil curry?

Serve it hot over basmati rice. Lime wedges, fresh coriander and a spoonful of dairy-free yoghurt are optional additions. The curry is also suitable with flatbread.

Storage

Cool leftovers promptly and place them in an airtight container. Refrigerate for up to 3–4 days. The sauce will firm as it chills; restore the consistency with a splash of water or vegetable stock while reheating.

For freezer storage, portion the curry into freezer-safe containers and label with the date. Defrost overnight in the refrigerator, then reheat on the stovetop over medium heat until steaming hot throughout.