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+ servings

Coconut Lentil Curry

Mary Blake Graves
This recipe was originally found on The Endless Meal and adapted by adding a few more ingredients to make this recipe a bit more substantial.
5 from 1 vote
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course dinner
Cuisine Indian
Servings 10 servings


  • 2 Tbsp coconut oil
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 head of garlic chopped (or 3 Tbsp chunky garlic paste)
  • 1 large onion chopped
  • 1 28- oz can of crushed tomatoes
  • 2 Tbsp ginger paste
  • 1 Tbsp turmeric
  • 2 tsp sea salt
  • 1 cup dried brown lentils
  • 1-2 tsp cayenne pepper or crushed red pepper optional
  • 1 can garbanzo beans
  • 1 15- oz can coconut milk
  • 2 cups spinach chopped
  • 1 cup cilantro chopped
  • A few handfuls of cherry tomatoes sliced


  • Before you start cooking, prep all of the spices, garlic, and ginger, and set aside. It makes everything much easier!
  • Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast them until they start to brown, about 45 seconds. Add garlic to the pot and let it brown, about 2 minutes.
  • Add the chopped onion and let it cook down for 2-3 minutes. Then add the crushed tomatoes, ginger, turmeric, and sea salt to the pot, letting it cook for 5 minutes.
  • Add the lentils and cayenne pepper (if using) along with 3 cups of water. Bring to a boil. Then reduce the heat to a simmer. Cover and let cook for 35-40 minutes, or until the lentils are soft.
  • With 5 minutes left in the cooking time, add the garbanzo beans.
  • Once the lentils are soft, add the coconut milk, followed by the spinach and cilantro. Serve with basmati rice and top with cherry tomatoes.


For even more substance, you can add two cups of diced red potatoes along with the crushed tomatoes to cook for 35-40 minutes.
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