Straightforward Coconut Curry from the Pantry

This vegan coconut curry recipe is one of our go-to dishes to make. It is full of flavor, pretty short to put together and can be made in one pan. This earns a repeat this served over coconut rice, but it can easily be enjoyed with whatever vegetables and/or grains you have on hand.

It’s loaded with pantry staples like canned coconut milk, lentils and canned crushed tomatoes. The coconut milk gives this dish a bit of sweetness and the cumin and turmeric bring a bit of warmth. Deeply good!

Why you should make this curry recipe

• It’s healthy. This dish is filled with plenty of vegetables and lentils, which are a great source of plant-based protein, especially important for vegan and vegetarian diets. Plus, this dish is full of fiber, vitamin B, iron, folate, and other nutrients.
• It’s budget-friendly. Most all of the ingredients in this unfussy curry are pantry staples and particularly inexpensive. This makes 6 servings, so it’s a great Meatless Monday dinner or meal to serve to a large family.
• Savory and savory. The flavors in this lentil curry recipe come from the earthy turmeric, warm cumin and the ginger adds a peppery, pungent flavor that is both sweet and savory. So flavor-packed!

Ingredients in this straightforward coconut curry

This Thai lentil curry is made with wholesome, everyday ingredients. It’s the creamiest, coziest meal, reliable for cool fall or winter nights. Here are the ingredients needed:

• Coconut oil. For sautéing the onion and garlic and heating up the spices.
• Onion + Garlic. Provides lovely savory flavor.
• Spices. You’ll need cumin, ground coriander, turmeric, ginger paste (or fresh ginger) and sea salt. This blend of spices adds the dependable warm and fireside flavor. Feel free to add a dash of cayenne pepper, if you like spicy. It might be funny to have a curry without curry powder or red curry paste but Worth keeping how this is balanced out!
• Crushed tomatoes. They add liquid and great flavor to the curry.
• Coconut milk. This adds a slight sweetness that complements the warm spices perfectly. You can use light coconut milk, but we prefer full fat because it gives the dish such a lovely creaminess.
• Red lentils. Red lentils cook quickly and get somewhat mushy, which is reliable to make a thick and creamy curry.
• Water. 3 cups of water give this the dependable consistency.
• Bell pepper and peas. For an extra boost of veggie goodness. Carrots, and sweet potato would also be FLAVOR-PACKED in this!
• Coconut rice. The rice is optional, but such a flavor-packed pairing. We highly recommend giving it a try!
• OPTIONAL: tofu or chickpeas would be a great addition to this method for some added protein!

How to make Coconut Curry

1. Sauté onion, garlic and spices. In a large skillet, heat the coconut oil over medium heat. Once hot, add the onion, garlic, cumin, coriander, turmeric and salt. Cook for 5 minutes.
2. Add tomatoes, ginger and water. Stir in the crushed tomatoes, ginger, and water. Cook for 5 additional minutes or until the mixture is heated through and only beginning to show steam.
3. Add lentils and simmer. Mix in the lentils and bring to a boil. Reduce the heat and let simmer gently for 30 minutes or until the lentils are soft and nearly cooked through.

1. Add the coconut milk, pepper and peas. Stir in the coconut milk, bell pepper, and frozen peas. Continue to simmer for 5-8 minutes or until the bell pepper is softened.
2. Serve. Remove from heat and enjoy over the coconut rice (or brown rice) with a sprinkle of cilantro!

To make the coconut rice:

1. In a medium saucepan, combine all of the ingredients EXCEPT the rice. Heat over medium high heat until the liquid only begins to show steam.
2. Mix in the rice and bring to a boil. Reduce the heat to a gentle simmer, cover, and let cook for 15-20 minutes or until the liquid is absorbed and the rice is tender. Stir often to avoid sticking.

Expert recipe tips

• Lentils. You can substitute green or brown lentils for the red lentils, although the flavor and texture will be slightly different. You also may need to adjust the cook time, as green and brown lentils take a bit longer to cook.
• Sort the lentils. Before cooking, quickly sift through the lentils to remove any small debris or pebbles. Wash/rinse the lentils thoroughly.
• Toasting spices. You’ll notice this method calls for heating the spices with the onion and garlic before adding in the other ingredients. This is also known as blooming the spices. This brings out the flavors in the spices and gives the dish a deeper more aromatic flavor!
• Simmer gently. Lentils can easily get overly mushy, if they are cooked on too high of a heat. Simmer the curry gently for soft, but not mushy, lentils. Also, be sure to stir during the cooking process to ensure that everything is cooking properly and the lentils aren’t sticking to the bottom of the pot.
• Coconut rice. If making the coconut rice, we recommend jasmine or basmati rice for this dish.

Frequently asked questions

Serving suggestions

This lentil curry is savory on its own, but we also love serving it with:

• Basmati rice, jasmine rice, or the welcome coconut rice, included in this dish
• Cauliflower rice for a low carb, lower calorie option
• Naan or crusty bread for dipping

Storage recommendations

• To store. Store any leftovers in the refrigerator for up to 4 days in an airtight container.
• To freeze. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.

AND that’s it for today- I truly hope that you love this dish! As usual, don’t forget to tag me onInstagram @ if you end up making this dish!