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
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.
