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Coconut Lentil Curry

Coconut Lentil Curry

This Coconut Lentil Curry brings together the bold aroma of whole spices, the creamy richness of coconut milk, and the plant-powered goodness of red lentils for a dish that’s deeply comforting and satisfying. It’s a simple one-pot recipe that’s full of texture, warmth, and nourishment—perfect for a cozy dinner or a make-ahead lunch that gets better with time.

At its heart, this curry features red lentils, a fiber-rich legume that cooks quickly and provides a gentle, hearty base. Paired with baby spinach and a generous blend of spices—like cumin, coriander, turmeric, and cardamom—each spoonful is layered with vibrant flavor and packed with nutrients. The addition of coconut milk brings a silky finish that ties everything together, making the dish feel full and balanced without being heavy.

From boosting digestion with warming spices to supporting energy and satiety with plant-based protein, this meal offers real nourishment in a bowl. Whether you’re leaning into plant-forward meals more often or simply craving something fragrant and grounding, this Coconut Lentil Curry is an easy favorite you’ll want to return to again and again.

Recipe

Serves 4

1 tbsp. coconut oil

2 cardamom pods

2 star anise

2 tsp. coriander seeds

1 tsp. cumin seeds

1 tsp. turmeric

2 tsp. curry powder

1 yellow onion, finely chopped

1 garlic clove, finely chopped

2 tbsp. ginger, diced

½ chili pepper, finely diced

5.6 oz. (160g) red lentils

6.8 fl oz. (200ml) canned coconut milk

10 fl oz. (300ml) vegetable stock

5.3 oz. (150g) baby spinach, washed & drained

Bone Broth and Soups Recipe Pack Free

How to Prepare

Heat coconut oil in a saucepan over medium heat. Add cardamom, star anise, coriander seeds, cumin seeds, turmeric, and curry powder. Toast for 2-3 minutes until fragrant.

Add onion, garlic, ginger, and chili pepper. Sauté for 5 minutes until softened.

Stir in lentils, coconut milk, and vegetable stock. Bring to a simmer and cook for 12 minutes, stirring occasionally.

Add spinach and cook until wilted.

Serve hot.

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