This Creamy Coconut Lentil Curry is extremely budget friendly and feels far more indulgent than it actually is. It’s made with simple pantry ingredients but delivers a rich, comforting flavour that hits every time. Perfect for busy nights when you want something nourishing, affordable and genuinely delicious.
Looking for other easy healthy recipes? You'll love my Sweet Soy Butter Udon with Crispy Panko Chicken or my Creamy Pork and Fennel Sausage Pasta Soup.
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Why you need to make this Creamy Coconut Lentil Stew
It’s incredibly budget-friendly
This is the kind of meal you can make for just a few dollars, especially if you’ve already got spices and rice on hand. It’s perfect for those weeks where you want to eat well without spending much.
Pantry staples, no fuss
Everything in this recipe is easy to keep on hand, making it ideal for last-minute dinners. No complicated ingredients, just a handful of basics that come together beautifully.
Comforting and satisfying
The creamy coconut sauce paired with soft lentils and fluffy rice makes this feel like proper comfort food. It’s hearty, warming and actually filling.
Ingredients
- Puy lentils: Hold their shape well and give a slightly nutty flavour, perfect for a textured curry.
- Brown onion: Builds the base flavour and adds sweetness as it softens.
- Garlic: Adds depth and that essential savoury hit.
- Red chilli: Brings a gentle warmth and balances the richness (optional but recommended).
- Coconut milk: Creates the creamy, rich sauce that makes this dish feel indulgent.
- Curry powder: The main flavour driver, adding warmth and spice without needing multiple spices.
- Salt: Enhances all the flavours and ties everything together.
- Basmati rice: Light and fluffy, perfect for soaking up the sauce.
- Ghee or oil: Helps bloom the spices and adds richness to the base.
See recipe card for quantities.
Instructions
Hint: Don’t rush the onion stage
Letting the onion soften properly with a bit of salt builds a strong flavour base. If you rush this step, the curry can taste a bit flat, so give it the full 5 minutes.
Substitutions
Swap puy lentils for brown or green lentils (they’ll be slightly softer)Use light coconut milk if you want it a bit less richReplace ghee with olive oil or any neutral oil
What curry powder should I use?
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, adding a little water to loosen the sauce if needed. Freeze for up to 3 months.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Do I need to soak the lentils?
Not essential, but soaking can reduce cooking time and make them easier to digest. If you skip it, just allow a bit more time for them to soften.
Can I make this ahead of time?
Yes, it actually tastes even better the next day as the flavours deepen. Just reheat gently and add a splash of water if it thickens too much.
Can I freeze the Creamy Coconut Lentil Stew?
Absolutely. It freezes really well for up to 3 months, making it great for meal prep.
Related
Looking for other recipes like this? Try these:
Creamy Coconut Lentil Curry
Ingredients
- 250 g puy lentils
- 1 large brown onion finely diced
- 4 garlic cloves minced
- 1 red chilli deseeded (optional), finely chopped
- 400 ml coconut milk from a can, ayam coconut milk is best but any brand is fine
- 1 ½ tablespoon curry powder I used regular organic curry powder
- kosher salt or fine sea salt
- 1 cup basmati rice dry, then cooked to packet instructions
- 1 tablespoon ghee or any neutral oil, or light flavoured olive oil
Instructions
- Optionally, soak lentils in cold water for 3 hours (or up to 24 hours) before starting the recipe. It will reduce cooking time and likely make you less gassy lol.
- Bring a large pot to medium heat with the ghee then add in the onion with a big pinch of salt and sauté until soft, about 5 minutes.
- Add the chilli and sauté for a further minute, then add the garlic and curry powder and sauté for a further 60 seconds. Don't go over here, we don't want to burn the spices.
- Add the can of coconut milk, then fill the can with warm water and add that too. Then add the drained lentils and stir to combine. Bring to a simmer and places the lid on the pot. Depending on soaking, the lentils will take anywhere for 15 - 35 minutes to cook and soften. Once the lentils are cooked and the curry is thick, turn off the heat.
- Meanwhile, cook the rice to packet intructions, in a rice cooker or the way I like to make it is by washing the rice until the water runs pretty clear, add the rice to a saucepan and fill with water so to water sits about 2.5 cm above the rice. Place a lid on the pot and turn on low/medium heat. Let the rice come to a simmer and cook to about 90%, then turn off the heat, leave the lid on and let the rice sit for another 10 - 15 so it steams and becomes fluffy.
- You can serve this with soft herbs, a side salad etc but to keep this budget friendly, the recipe is fabulous as is.
Ivy Jing
Yum! I'm eating this right now! Really simple but flavoursome. Thanks so much!