Coconut Lentil Curry Bowl Recipe (2024)

Jump to Recipe·Print Recipe

This Coconut Lentil Curry Bowl is a one-pot dinner that comes together in about 30 minutes. It’s so easy to make with very little hands-on prep time. This vegan, gluten-free meal is full of flavor and is immensely satisfying.

Coconut Lentil Curry Bowl Recipe (1)

Do you want to know what’s an absolute tragedy? My kids don’t enjoy any meals where their food is mixed together or with any type of sauce. Yes, the one-pot meal, a busy mom’s dream dinner, is my kids’ worst nightmare.

I’m a persistent gal, though, and one thing I’ve learned about feeding children is that their tastes and preferences do change, especially if you continue to serve them a variety of foods over time. I haven’t given up on the one-pot meal. I keep trying.

I served this dinner to Meghan and Luke along with whole grain naan bread, raw vegetables, and applesauce. I added more to the meal (easy things I didn’t have to cook) because I knew they wouldn’t eat a lot, if any, of the one-pot meal I was serving as the main entree.Coconut Lentil Curry Bowl Recipe (2)

I reminded Meghan that she loves chickpeas, and even though she was reluctant, she picked them out and ate them. Luke will do what Meghan does usually, so he followed his big sister and ate his chickpeas. They both were a no-go to try the kale or saucy mix of lentils, and I didn’t push it. They devoured their naan (a favorite) and also ate all of their carrots, red peppers, and applesauce.

I’ll never give up trying to get my kids to love a one-pot dinner. If you’re lucky enough to have kids who don’t mind everything mixed together, give this one a try. I might be a little jealous, but I’m happy to make your life a little easier.

Recipe Ingredients

Coconut Lentil Curry Bowl Recipe (3)

It’s always my goal to have easy-to-find ingredients that make incredibly delicious meals on top of being healthy. I think I’ve accomplished that here! I recommend canned coconut milk for this, and Lite coconut milk is what I usually use, but the full-fat version works just as well and makes it richer.

How to Make This Easy Coconut Lentil Curry Bowl Recipe

  1. In a large high-sided skillet, combine the red lentils, tomatoes with their juices, coconut milk, water or broth, curry powder, ginger, turmeric, and salt.

Coconut Lentil Curry Bowl Recipe (4)

2. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 18 minutes.Coconut Lentil Curry Bowl Recipe (5)3. Stir in the chickpeas and kale and allow to cook another 3-5 minutes, until the kale is wilted and bright green. Stir in the lime juice and cilantro and serve.

That’s it!This is a super quick and easy dinner. Quick, easy, AND healthy. Not an easy-to-come-by combination!

Oh, and full of flavor. I just love coconut and curry together, and the fresh ginger, lime, and cilantro just bring the whole thing together.

I didn’t eat any bread with this because of myanti-inflammation diet, but it’s perfect with warm naan bread. If you want to bulk up the meal more and keep it gluten-free, it would also be amazing with this super easy Coconut Rice Recipe. If you need a vegan, gluten-free, weeknight meal that is super satisfying, this is exactly what you need.

If you try this, please give it a star rating below! It’s so helpful for other people to see who’s tried and liked the recipe. I think you may also love this Vegetable Grain Bowl recipe!

Print

Coconut Lentil Curry Bowl Recipe (6)

One pot coconut curry lentil bowl with chickpeas and kale

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Healthy Happy Mama
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Print Recipe
Print Recipe

Description

This is a one-pot dinner that comes together in about 30 minutes. This vegan, gluten-free meal is full of flavor and is immensely satisfying. It pairs perfectly with warm naan bread.

Ingredients

Scale

  • 3/4 cup red lentils
  • 1 (15 1/2) ounce can diced tomatoes with garlic and onion with juices (I blended mine a little to avoid big tomato chunks that my family dislikes, but that is optional)
  • 1 (15 1/2) can lite coconut milk
  • 1 cup water or vegetable broth
  • 1 heaping tablespoon curry powder
  • ~1 1/2 inch piece of fresh ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 1/2 oz.) can chickpeas, drained and rinsed
  • 4 cups roughly chopped, deveined kale
  • 1 tablespoon lime juice
  • 1/3 cup roughly chopped fresh cilantro

Instructions

  1. In a Dutch oven or large high-sided skillet, combine the red lentils, tomatoes with their juices, coconut milk, water or broth, curry powder, ginger, turmeric, salt, and pepper.
  2. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 18 minutes.
  3. Stir in the chickpeas and kale and allow to cook another 3-5 minutes, until the kale is wilted and bright green.
  4. Stir in the lime and cilantro and serve. Enjoy!

Notes

  1. Canned coconut milk is what you need here. Lite is my preference, but full-fat works, too.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: main meal
  • Method: stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 610
  • Sugar: 12.5g
  • Sodium: 655mg
  • Fat: 15g
  • Carbohydrates: 97.3g
  • Protein: 32.8g

Even though I am going to wait a month to give you a detailed update of how things are going with my new diet and finger pain, I can’t wait to tell you how things are going. After one week on an anti-inflammation diet, I have seen a significant improvement in my finger pain!

One week ago, I could not bend my finger in the morning and throughout the day making a fist was impossible. I can do both of those things now and the pain is much less. I did not expect to feel a difference so quickly, but I am more determined than ever to continue with the changes I’ve made. I’ll give you more details in time, but I just wanted to give you a quick update since I’m so excited about the results so far. Thanks again for all of your comments and support.

Note: This post was first published in 2014. Photos were updated and a video added in January 2020.

Coconut Lentil Curry Bowl Recipe (2024)

FAQs

How many calories in a bowl of lentil curry? ›

Lentil curry contains 264 calories per 240 g serving. This serving contains 13 g of fat, 8.8 g of protein and 29 g of carbohydrate. The latter is 7.8 g sugar and 8.2 g of dietary fiber, the rest is complex carbohydrate. Lentil curry contains 3.1 g of saturated fat and 0 mg of cholesterol per serving.

When to add coconut milk to curry? ›

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

Do I need to soak red lentils? ›

Do red lentils need to be soaked before cooking? No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

What is the difference between red and green curry lentils? ›

Flavor and Texture

In terms of texture, red lentils tend to break down more easily when cooked, making them ideal for soups, stews, and curries. On the other hand, green lentils hold their shape better and have a firmer texture, making them suitable for salads, side dishes, and casseroles.

Why is lentil curry healthy? ›

Lentils are rich in fibre, folate and potassium making them a great choice for the heart and for managing blood pressure and cholesterol. They are also a source of energising iron and vitamin B1 which helps maintain a steady heartbeat.

Are cooked lentils high in calories? ›

They are rich in minerals, protein, and fiber. 100 grams (g) of cooked lentils contains : 116 calories (kcal) 9.02 g of protein.

Do I really need coconut milk for curry? ›

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

Will coconut milk make curry thicker? ›

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Is it better to use coconut cream or milk for curry? ›

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

What happens if you don't rinse lentils? ›

While it seems like an unnecessary step, don't skip rinsing your lentils and sifting through them before cooking to remove any stones or debris. It is rare to find stones, but it does happen.

What happens if you don't soak lentils overnight? ›

Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time. Nearly all traditional cookbooks tell you to soak dried beans before cooking them.

How many lentils per person? ›

Note: Dried out lentil varieties don't need to be soaked. 1 cup of dried lentils yields 2 1/2 cups of cooked lentils. Serving size per person is ¼ cup.

Which color lentil is healthiest? ›

Black Lentils (Beluga lentils)

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

What color curry is the best? ›

Green curry is one of the most classic and delicious Thai dishes. The bright green color comes primarily from green chili, cilantro, lime leaf, and basil. Green curry also usually features some green chiles but is less spicy than red curry.

Which lentils taste the best? ›

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

How many calories in a big bowl of lentils? ›

Though different types of lentils may vary slightly in their nutrient content, 1 cup (198 grams) of cooked lentils generally provides the following ( 4 ): Calories: 230. Carbs: 39.9 grams. Protein: 17.9 grams.

How many calories in a bowl of cooked lentils? ›

Lentils, mature seeds, cooked, boiled, with salt, 1 cup
Protein (g)17.86
Energy (kcal)229.68
Sugars, total (g)3.56
Fiber, total dietary (g)15.64
Calcium, Ca (mg)37.62
34 more rows

How many calories in a bowl of dal curry? ›

Dal - Nutritional Breakdown
Dal (1 bowl)Dal Nutritional Facts
1 bowl dal calories198 calories
Carbs26.18 g
Fat6.32 g
Protein10.36 g
6 more rows

How many calories in a bowl of lentil Dahl? ›

How many calories are in lentil dahl? This dahl has 293 calories per generous, filling portion. How long does dahl last in the fridge? Dahl will last up to 5 days, covered, in the fridge.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Kerri Lueilwitz

Last Updated:

Views: 6103

Rating: 4.7 / 5 (47 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Kerri Lueilwitz

Birthday: 1992-10-31

Address: Suite 878 3699 Chantelle Roads, Colebury, NC 68599

Phone: +6111989609516

Job: Chief Farming Manager

Hobby: Mycology, Stone skipping, Dowsing, Whittling, Taxidermy, Sand art, Roller skating

Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.