Easy Coconut Lentil Curry

Serves 4


  • 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
  • 1 cup red lentils
  • 1 red bell pepper, chopped
  • 3 cups spinach leaves
  • 2 cups chopped cauliflower
  • 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.


Chop ingredients finely. Try your best to finely chop your vegetables the same size.

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

Per Serving: 306 calories, 18g fat, 27g carbohydrates, 3.5g fiber, 9g protein