If you love lentils, also try our black lentil curry and our crockpot lentil curry! [convertkit form=1656505] You guys, this is what curry dreams are made of. This beauty is made in one pot and it’ll be less than an hour until you are in coconut curry HEAVEN! We eat this curry year-round. It doesn’t matter how hot it is outside, it’s always a good time for a bowl of hot curry. It’s stinkin’ hot in India and peeps there eat curry all the time. They must be onto something. Years ago while backpacking around India for a few months, the locals would always say that eating hot food on a hot day would cool you down. Whether or not that’s true, if you put a bowl of hot curry in front of any one of us and it’s a bazillion degrees outside, we’ll still eat it. And really, how could you not?
Variations on Coconut Curry Lentils
While my family loves this recipe exactly as written, it’s also very versatile and easy to play with. Here are some additions that we’ve tried, and a few that our readers have tried:
Coconut oil replaces the cooking oil (and we use MUCH less of it) Coriander seeds replace ground coriander as we love the little pop of crunch they give. Crushed tomatoes replace fresh tomatoes (so we can be lazy and not blend them) Harder to find mung beans take a hike and are replaced with brown lentils Cilantro gets piled on high. Cherry tomatoes get thrown in during the last few minutes of cooking (because heck, why not?)
That’s it! In just three simple steps you can make the most delicious lentil curry around!
Watch the lentil curry video
Add some more veggies: Sweet potatoes, mushrooms, red peppers, or broccoli are great. And spinach stirred in at the end is nice, too. More protein: Cubed chicken or tofu is a wonderful addition. Skip the coconut: iI you’re not a coconut fan, you can use whipping cream instead. Make it into soup: Add some extra water or some chicken or vegetable stock to turn this into soup.
More from The Endless Meal
And while this is absolutely a one-pot dinner, if you’d like a side dish, try one of these:
Curried Carrots Chili Paneer Roasted Tandoori Cauliflower
In the fridge – This curry will keep well for up to 4 days in a sealed container in your fridge. In the freezer – Transfer the cooled curry to freezer proof containers and keep it in your freezer for up to 4 months. To reheat – We like to reheat this curry on the stove over low heat, adding a splash of water as it thickens overnight. But you can also warm this up in the microwave.
Did you make this?
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