This Creamy Lentil Coconut Curry is rich, comforting, and layered with deep flavour.
Soft red lentils simmer into a naturally creamy base, while coconut cream adds richness and roasted butternut brings sweetness and texture. Finished with greens and a squeeze of citrus, it’s balanced, nourishing, and incredibly satisfying.
It’s the kind of curry that tastes even better the next day.
Healthythandi
3
10 minutes
40 minutes
Indian-Inspired / Plant-Based
Main
A creamy lentil coconut curry with roasted butternut, warming spices and fresh greens for a comforting, nourishing meal.
1 cup basmati rice
2 cups water
Pinch salt
1 bay leaf or cardamom pods (optional)
1 cup red lentils, rinsed
2 cups butternut cubes (divided)
1 onion, finely diced
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp oil
1 tsp turmeric
1 tsp cumin
1 tsp curry powder
½ tsp garam masala
½ tsp paprika
Chilli flakes (to taste)
Salt and black pepper
1 tomato, chopped or tomato paste
1 tsp soy sauce or tamari
1 small can coconut cream
Juice of ½ lime or lemon
Spinach or kale
Fresh coriander
Optional toasted coconut flakes or chilli oil
Rinse the rice until the water runs clear.
Add to a pot with water, salt, and bay leaf or cardamom.
Cook until fluffy, then cover and steam for 5 minutes before fluffing.
Toss half of the butternut with oil and a pinch of salt.
Roast at 200°C for 20–25 minutes until caramelised.
Heat oil in a pot and sauté the onion until golden.
Add garlic and ginger and cook for 1 minute.
Add all the spices and toast for about 30 seconds until fragrant.
Stir in the tomato or tomato paste and cook for 2–3 minutes.
Add soy sauce and mix well.
Add lentils, remaining butternut, and water.
Bring to a boil, then simmer for 12–30 minutes until lentils soften and the mixture thickens.
Stir in coconut cream and simmer for 5–7 minutes.
Season with salt and finish with lemon or lime juice.
Stir in spinach or kale until wilted.
Fold in roasted butternut.
Spoon over rice and top with fresh coriander and optional toppings.