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+ servings

Coconut Lentil Curry

Course Main Course
Cuisine Indian
Keyword coconut, curry, lentil
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Planted and Picked


  • 1 tbsp coconut oil
  • ¾ cup onion diced finely
  • 2 tbsp garlic minced
  • 1 tbsp ginger grated
  • 1 tsp sea salt
  • 1 tsp cumin seed toasted and ground
  • ½ tsp corriander seed toasted and ground
  • tsp ground turmeric
  • ¼ tsp black pepper
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • ½ cup green lentils rinsed and drained
  • ½ cup red lentils rinsed and drained
  • 2 cups vegetable broth
  • 1 28 oz can crushed tomatoes
  • 1 tbsp coconut or cane sugar
  • 1 14 oz can coconut milk
  • 2 cups chopped spinach packed


  • Melt coconut oil in heavy pot over medium heat and sauté onion, garlic and ginger with sea salt added, until onion is transparent, approximately 6 to 7 minutes
  • While arromatics are sautéing, heat a heavy skillet over medium heat and add cumin an corriander seed, toasting until fragrant. Be careful to remove seeds from pan into a dish to cool as soon as they are fragrant to prevent burning. Grind spices in a spice grinder, a small coffee grinder or with a mortar and pestle.
  • Add all spices, stirring to combine and continue to sauté for 1 to 2 minutes until fragrant.
  • Add vegetable stock and rinsed and drained lentils and stir to combine well. Bring to a boil, reduce to a simmer and cover for about 10 minutes to soften lentils.
  • Add crushed tomato, sugar and coconut milk and stir to combine. Bring back to a boil, reduce to a simmer and cover for 20 minutes to combine flavours.
  • Add chopped spinach and stir until wilted.
  • Serve with your choice of rice and enjoy.