Coconut Red Lentil Curry

Published on: 01/18/2023
red lentil curry recipe in bowls

This coconut red lentil curry recipe is probably my favourite fall and winter meal. It’s easy to make, uses pantry staples (which means you can make it even when you don’t have much in your fridge), and it’s very filling – lots of protein, fibre and carbs! Just add a salad, and it’s balanced!

Plus, it freezes really well. So, it’s perfect for meal prepping and batch freezing to make life easier for future you.

If you make this coconut red lentil curry recipe, be sure to take a picture or video and tag me on social media! I always love to see your creations.

If you’re looking to add more plant-based protein to your diet, but has no idea how or where to start, this article may be helpful!

red lentil curry recipe in bowls

Coconut Red Lentil Curry

My favourite cozy winter meal. Prefect for nights you don't have much in your fridge, because it uses lots of pantry staples. And it freezes well, making it great for meal prepping.
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Servings 6


  • 1 Cutting board
  • 1 Large pot
  • 1 Medium pot


  • 1-2 Tbsp olive oil
  • 1 onion, diced
  • 1 inch piece of ginger, minced
  • 2-3 cloves garlic, minced
  • 5 tsp curry powder
  • 1 tsp red chili flakes (more if you like heat)
  • 1 can coconut milk
  • 1 can crushed tomatoes
  • 2 ½ cups water
  • 2 ½ cups vegetable broth
  • 2 cups red lentils, rinsed
  • basmati rice


  • Add olive oil to a large pot over medium heat. Cook diced onion until fragrant and translucent.
  • Add ginger and garlic. Cook for a few minutes until fragrant.
  • Add curry powder and chili flakes. Mix until well combined and the onion mixture is well covered in spices. Cook for 1-2 minutes.
  • Add coconut milk, broth, water and red lentils. Stir until combined.
  • Bring to a boil, then reduce to a simmer and cook until lentils are cooked, 10-15 minutes.
  • Add crushed tomatoes. Stir well until everything is combined.
  • Meanwhile, cook basmati rice according to directions on the package.
  • Let curry simmer for another 20-30 minutes or until reduced to a consistency you enjoy. It should be thicker than soup.
  • Taste and season with salt and pepper.
  • Add basmati rice to a bowl. Ladle curry on top. Garnish with coriander and more chili flakes (optional). And serve with some warm pitas and a salad.
Keyword curry, high protein, plant-based, red lentil, winter

Lastly, if you tried this coconut red lentil curry recipe , let me know in the comments! TELL ME HOW YOU MADE IT YOUR OWN!

Follow me on instagram @harvesttablenutrition for more plant-based nutrition and cooking tips, tricks and info!

And finally, if you haven’t already, grab my Plant-Based Pantry & Kitchen Guide. Perfect if you struggle with knowing how to stock your pantry with healthy foods, or if you want to add more plant-based foods to your diet but you’re confused about where to start. 

What’s more, it’s totally free, and you can grab your copy right here.


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Hi there! I’m Bailey!
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I’m a Plant-based Culinary Dietitian helping people transition to a plant-based diet, and showing the most delicious side of plant-based eating. Happy eating!

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