One-Pot Coconut Lentil Curry with Green Curry Paste
A vibrant vegan curry that brings together creamy coconut milk, earthy lentils, and aromatic green curry paste in a single pot. This dish combines tender cooked lentils with a rich, fragrant broth infused with garlic, onion, and warm spices. The coconut milk adds richness while lemon juice and fresh cilantro brighten the finish with acidity and herbaceous notes. The result is comfort food with depth and complexity. Perfect for weeknight dinners when you want something substantial yet simple, this curry suits plant-based eaters and anyone seeking a warming, nourishing meal. It's ideal for meal prep, scaling easily for crowds, and develops better flavor after a day or two. What sets this version apart is its straightforward method—everything cooks together without fussy steps—making restaurant-quality curry accessible to home cooks of any skill level.
Ingredients
- 1 tablespoon olive oil
- ½ small sweet onion, diced
- 2 cloves garlic, minced
- 1 tablespoon green curry pastered curry paste1:1spice-level
red version will be slightly hotter and earthier
- 1 teaspoon curry powder
- ½ teaspoon salt
- 2 cups low-sodium vegetable broth
- 2 cups water
- 1 cup canned coconut milkcashew cream1:1textureadds dairy
blend soaked cashews with water; adds richness, subtly different flavor
Full guide → - 1 cup lentils, rinsedchickpeas1:1legume
use canned and add during last 5 minutes or cook dried separately; texture less delicate
- ⅓ cup fresh cilantro, chopped
- ½ lemon lemon, juiced
Instructions
- 1
Heat oil in a large skillet over medium-high heat.
- 2
Add onions and cook until translucent.
- 3
Add garlic, green curry paste, curry powder, and salt. Stir to combine.
- 4
Add vegetable broth, water, and coconut milk.
- 5
Bring to a boil and add lentils.
- 6
Reduce heat, cover, and simmer, stirring occasionally, until lentils are cooked through.
- 7
Stir in cilantro and lemon juice.
Tips
Toast curry powder in dry skillet before adding oil to deepen its flavor and reduce any raw taste in the finished curry.
Use full-fat coconut milk for creamiest results; light coconut milk produces thinner broth and less luxurious texture.
Prepare cilantro and lemon juice while curry simmers so they're ready to stir in at the end for maximum freshness.
Good to Know
Refrigerate in airtight container up to 4 days. Flavors deepen overnight. Freeze up to 3 months; thaw overnight in refrigerator before reheating.
Prepare through step 5 (before simmering) up to 8 hours ahead; refrigerate. Bring to room temperature before simmering. Fully cooked curry keeps 4 days refrigerated.
Serve over steamed jasmine rice, basmati rice, or with naan bread. Garnish with additional cilantro, lime wedges, or sliced green onions.
Common Mistakes
Skip stirring occasionally during simmer to avoid lentils sticking to bottom and scorching.
Add lemon juice at end, not early, to preserve bright acidity and prevent it from cooking off.
Use canned coconut milk, not light versions, to avoid thin, watery curry.
Substitutions
blend soaked cashews with water; adds richness, subtly different flavor
Full guide →use canned and add during last 5 minutes or cook dried separately; texture less delicate
Full guide →FAQ
Can I make this curry in a slow cooker or pressure cooker?
Yes. For slow cooker: sauté aromatics and spices 2 minutes, transfer to slow cooker with liquids and lentils, cook on low 6-8 hours or high 3-4 hours. For Instant Pot: sauté on saute mode, add ingredients, cook high pressure 12 minutes, natural release 10 minutes.
What if I don't have green curry paste?
Increase curry powder to 2 teaspoons and add 1 teaspoon ginger and 0.5 teaspoon ground cumin. You'll lose some heat and complexity but the curry will still work. Red curry paste or Thai red chili paste are direct 1:1 substitutes but yield hotter results.
How thick should the finished curry be?
The curry should be brothy with a creamy base. If too thick, add water 0.5 cup at a time. If too thin, simmer uncovered 5-10 minutes. The consistency will thicken slightly as it cools. Preference varies; adjust to liking.