Creamy Coconut Lentil Curry

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This delicious CREAMY COCONUT LENTIL CURRY is the most popular recipe on the blog. It’s a super easy to make vegan recipe packed with tons of flavor. You will love it!!


Products used to make this recipe:
Coconut Milk:

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The Endless Meal says:

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Madi 123 says:

I thought it would actually have curry seasoning in the recipe. I learned something new. I'm excited to try this. It's on the stove as I type this

Bryce L says:

Normally when I cook with dried lentils, I wash them in a strainer like you would with rice, then soak them for 12 hours. Makes them a little less chewy and starchy.

Keith Davidson says:

This looks like a beautiful curry thank you 🙏🏼. I definitely plan to try it out. 👍🏼

adam burdt says:

Do you have to use red lentils?

Love&Light11:11 World Peace says:

Forgot to put how much water is in the recipe

Gema Pérez Ríos says:

Corto y bueno

Kathy M says:

This was really tasty! I made it without ginger or garlic to keep it simple. One thing I would change is the cumin seeds. They stay crunchy and it's not very nice in the soupy texture. Ground cumin is better.

bargh70 says:


2 tablespoons coconut oil

1 tablespoon each: cumin seeds and coriander seeds

1 head of garlic, chopped (10–12cloves)

1 – 28-ounce can of crushed tomatoes

2 tablespoons ginger, chopped

1 tablespoon turmeric

2 teaspoons sea salt

1 cup dried brown lentils

Optional: 1-2 teaspoons cayenne powder

1 – 15-ounce can coconut milk

A few handfuls of cherry tomatoes

1 cup chopped cilantro

indigo 777 says:

Just what I was looking for

ApocalexNow says:

Can I use red lentils?

yanigonz says:

Just thought you should know I served this recipe to a group of 45 teens from South and East LA who had never had curry in their lives and they scraped the pot! Thanks so much! I'm always trying to introduce young people to different cultural dishes and vegan healthy options and this recipe really knocked out of the park both of those goals 🙂

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