Easy Coconut Lentil Curry

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This dish is a great way to use up any extra vegetables you may have left over in your fridge. While we feature red peppers, cauliflower and spinach, most vegetables will work here. Our coconut lentil curry packs a one, two punch with curry and turmeric leading the way to a savory and healthy dish. Both spices have been heavily studied for their anti-inflammatory and antioxidant properties. You can control the intensity of the dish by adjusting the various spices to taste.


  • 1 tablespoon coconut oil
  • 1 small sweet onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, finely minced
  • 1 tsp turmeric
  • ½ tsp cumin
  • ¼ tsp cardamon
  • 1 ½ tsp curry powder
  • ½ tsp salt
  • 3 cups low-sodium vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups chopped cauliflower
  • 1 red bell pepper, chopped
  • 1 cup red lentils
  • 3 cups spinach leaves
  • 1 cup full-fat coconut milk
  • ½ cup cilantro, chopped


  • Heat the coconut oil in a stockpot over medium heat.
  • Add onion and sauté for 4 minutes. Add in the garlic and sauté 1 minute more.
  • Add the turmeric, cumin, cardamon, curry, and salt and stir for another minute until combined and fragrant.
  • Add in the broth and tomatoes and bring to a boil. Add in the lentils, chopped red bell pepper, spinach and cauliflower. Lower heat to medium-low and simmer for 15 minutes until the lentils and vegetables are tender.
  • Stir in the coconut milk and top with fresh cilantro.

Make it Your Own!

Add-ins and variations: This recipe is an excellent “base” for a lot of add-ins, like mustard greens, carrots and potatoes. Add the carrots and potatoes along with the garlic and ginger. Stir in fresh greens just before the curry finishes simmering.

Serving suggestion: Serve with warm basmati, jasmine rice or naan. Leftovers will keep in the fridge for up to 5 days or can be frozen for up to a month.

Nutrition Information

This recipe makes 4 servings

Per serving: