Smart Recipe Kitchen

2026-03-17

# Recipe: Creamy Coconut Lentil Curry (Stovetop)

- topic: cooking_with_recipe - meal: Dinner - cuisine: Indian-inspired - difficulty: Medium - date: 2026-03-17 ## Serves / Time / Why it works Serves 6 | ~40 minutes | Red lentils cook quickly and break down into a creamy base; coconut milk and spices layer flavor without long simmering. ## Ingredients - 1.5 cups red lentils, rinsed - 1 tbsp coconut oil or ghee - 1 medium onion, diced - 3 cloves garlic, minced - 1 tbsp fresh ginger, minced - 2 tbsp tomato paste - 1.5 tbsp curry powder (mild) - 1 tsp ground cumin - 1/2 tsp turmeric - 1/4 tsp cayenne (optional) - 4 cups low-sodium vegetable broth - 1 (14 oz) can full-fat coconut milk - 1.5 tsp kosher salt; 1/2 tsp black pepper - Juice of 1 lime - 3 cups baby spinach - Cooked basmati rice, cilantro, yogurt (for serving) ## Method 1) In a pot, heat coconut oil over medium. Sauté onion 4–5 minutes until translucent. 2) Add garlic and ginger; cook 1 minute until fragrant. 3) Stir in tomato paste, curry powder, cumin, turmeric, cayenne; toast 1 minute. 4) Add rinsed lentils and broth; bring to a boil, then reduce to simmer. Cook 18–20 minutes, stirring occasionally. 5) Stir in coconut milk, salt, pepper; simmer 5–7 minutes until creamy. 6) Fold in spinach until wilted; finish with lime juice. Adjust seasoning. 7) Serve over basmati with cilantro and a dollop of yogurt if desired. ## Tips - For thicker texture, simmer uncovered the last 5 minutes or mash a portion with a spoon. - Add diced carrots or sweet potatoes at step 4 for more veg; increase simmer 5 minutes until tender. - Leftovers thicken; loosen with water or broth when reheating.