August 28, 2025
One Pan Coconut Lentil Curry
When busy nights call for something quick but satisfying, this coconut lentil curry delivers! Made in just one pan with pantry staples like lentils, coconut milk, and spices, it’s an easy vegan dinner that tastes like it’s been simmering all day!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsCreamy Coconut Lentil Curry in One Pan
There’s nothing more comforting than a bowl of creamy coconut lentil curry. This one pan recipe is hearty, flavorful, and loaded with warming spices – perfect for weeknight dinners or cozy meal prep. With tender lentils simmered in coconut milk, fresh spinach, and lemon juice, it’s a plant-based meal that’s both nourishing and satisfying. Plus, it all comes together in just one pan for easy cleanup!
Why You’ll Love This One Pan Coconut Lentil Curry
✔ One Pan = Less Mess: Everything cooks in a single pan, making cleanup quick and painless.
✔ Nutritious and Healthy: Lentils provide protein and fiber while spinach adds a boost of greens.
✔ Cozy and Comforting: Creamy coconut milk and warming spices make it a hug in a bowl.
✔ Meal-Prep Friendly: Stays delicious for days, so you can enjoy it throughout the week.
✔ Customizable: Add crispy tofu for more protein, serve with rice or naan, or enjoy on its own!
How to Make One Pan Coconut Lentil Curry
1. Sauté the Aromatics and Bloom the Spices:
Heat oil in a large sauté pan over medium heat. Add the onion and cook for 3 to 5 minutes until softened. Stir in garlic and ginger, cooking another 1 to 2 minutes until fragrant.
Sprinkle in curry powder, cumin, salt, pepper, turmeric, and cayenne. Cook for 30 seconds to 1 minute, stirring constantly, to bloom the spices.
2. Stir in the Lentils, Broth, and Coconut Milk:
Stir in the lentils, vegetable broth, and coconut milk. Scrape up any browned bits from the pan for extra flavor. Bring to a gentle boil over medium-high heat.
3. Simmer Until Tender:
Reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
4. Stir in the Greens:
Add spinach in batches, stirring until it wilts. Finish with a squeeze of fresh lemon juice. Taste and adjust seasonings as needed.
5. Serve and Enjoy!
Serve warm over fluffy white rice or with vegan naan. Garnish with fresh cilantro if desired.
Tips and FAQs
- Rinse Lentils: Always rinse lentils before cooking to remove excess starch and debris.
- Full-Fat Coconut Milk: Light coconut milk works in a pinch but won’t be as creamy.
- Make it Spicy: Add more cayenne or a pinch of red pepper flakes for extra heat.
- Thicker Curry: Simmer uncovered for a few extra minutes if you prefer a thicker texture.
- Storage: Keeps in the fridge for up to 5 days or freeze for up to 3 months.
Can I use red or brown lentils instead of green?
Yes! Red lentils cook faster (15 to 20 minutes) and will make the curry creamier. Brown lentils work too, but adjust the cook time as needed!
What if I don’t like spinach?
You can swap it with kale, Swiss chard, or even frozen peas for a different veggie twist.
Can I make this One-Pan Coconut Lentil Curry ahead of time?
Yes, this curry tastes even better the next day as the flavors develop!
More Cozy One Pan Recipes
Cozy Comfort in One Pan!
This One Pan Coconut Lentil Curry proves that hearty, flavorful meals don’t have to be complicated. With just one pan and simple ingredients, you’ll have a nourishing dish perfect for any night of the week. Pair it with rice or naan, and you’ve got comfort food made easy!
If you give this One Pan Coconut Lentil Curry a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
One Pan Coconut Lentil Curry
Ingredients
- 2 tablespoons avocado oil, or any neutral oil
- 1 white onion, diced
- 4 cloves fresh minced garlic
- 2 tablespoons grated ginger
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 1 teaspoon salt, plus more to taste
- ½ teaspoon fresh cracked black pepper, plus more to taste
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper, optional
- 1 cup dry green lentils, rinsed
- 2 ½ cups vegetable broth
- 1 13.5 oz can full-fat coconut milk
- 4 cups baby spinach
- Juice of 1 small lemon
- Minced cilantro, for garnish, optional
- White rice or vegan-friendly naan, for serving, optional
Instructions
- Heat the oil in a large sauté pan over medium heat. Once the oil is hot, add the onion and cook until slightly softened, 3 to 5 minutes.
- Stir in the ginger and garlic and continue to cook, stirring often, until fragrant, 1 to 2 minutes.
- Add the curry powder, cumin, salt, pepper, turmeric and cayenne powder. Whisk for 30 seconds to 1 minute to bloom the spices.
- Stir in the lentils, broth, and coconut milk, scraping up any brown bits at the bottom of the pan with a wooden spoon or spatula. Increase the heat to medium-high and bring to a gentle boil.
- Once at a light boil, reduce heat to medium-low, then cover and cook for 25 to 30 minutes, stirring occasionally, until the lentils are softened and the liquid has thickened.
- Working in batches, stir in the spinach until all of it is incorporated.
- Add the fresh lemon juice and continue to cook while stirring until the spinach is slightly wilted. Taste and adjust seasonings, if necessary.
- Serve over rice or with naan, garnish with fresh cilantro and enjoy!
