Hey there, my friend 👋. This is the best coconut green curry lentils you’ll ever make. I love using green curry paste instead of regular curry powder because it gives it that deep, rich taste you get in restaurant-style Thai dishes.
And the best part? This recipe comes together fast with simple ingredients. You don’t need any fancy skills—just follow my steps, and you’ll have a creamy, comforting meal in no time.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot or deep skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Can opener (for the coconut milk)
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: Around $8-$10, depending on your location
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Calories per serving: About 350
- Cook method: Stovetop
- Season: Perfect for all seasons
- Courses: Main Course, Side Dish
- Cuisine: Thai-inspired
- Diets: VeganDiet, VegetarianDiet, DairyFreeDiet, GlutenFreeDiet
How to Make Coconut Green Curry Lentils
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup dried green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons green curry paste
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 bell pepper, sliced
- 1 zucchini, chopped
- 1 teaspoon soy sauce (or tamari for gluten-free)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of ½ lime
- ¼ cup fresh cilantro or basil for garnish
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Green curry paste | Red curry paste |
| Coconut milk | Heavy cream or cashew milk |
| Vegetable broth | Water + ½ bouillon cube |
| Soy sauce | Tamari or coconut aminos |
| Zucchini | Carrots or green beans |
| Bell pepper | Any color bell pepper or snap peas |
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add chopped onion and sauté for 3 minutes until soft.
- Stir in minced garlic and grated ginger, cooking for another 1 minute.
- Add the green curry paste and mix well for 30 seconds to release its aroma.
- Pour in the vegetable broth and bring to a simmer.
- Add the rinsed lentils and let them cook for 15 minutes, stirring occasionally.
- Once the lentils start softening, pour in the coconut milk. Stir and let it simmer for another 10 minutes.
- Toss in the bell pepper and zucchini. Cook for another 5 minutes until the veggies are tender but still slightly crisp.
- Add soy sauce, salt, and black pepper. Stir everything together.
- Squeeze in the lime juice and mix well.
- Remove from heat and garnish with fresh cilantro or basil.
Helpful Tips
- If you want a thicker curry, mash some of the lentils with the back of a spoon.
- Add a pinch of sugar if you like a hint of sweetness in your curry.
- If your curry is too thick, add a splash of water or broth to loosen it.
- Use canned lentils to save time—just reduce the cooking time to 10 minutes.
- Want it spicier? Add chopped chili or a pinch of red pepper flakes.
What to Serve with Coconut Green Curry Lentils
This dish goes well with:
- Steamed jasmine or basmati rice
- Warm naan or roti
- Quinoa for a protein boost
- Roasted or steamed vegetables
How Do You Serve the Recipe?
You can serve this straight from the pot into deep bowls. If you want to get fancy, drizzle a little extra coconut milk on top and sprinkle more herbs for a fresh touch.
Where Do You Serve This Recipe the Most?
This is a great everyday meal, but it also works for:
- Weeknight dinners – Quick, easy, and satisfying.
- Meal prep – It stores well and reheats beautifully.
- Vegan-friendly gatherings – Everyone will love this hearty dish.
- Cold days – It’s warm, creamy, and comforting.
Storage
Short-Term Storage (Room Temperature)
- Keep the lentils in a covered pot for up to 2 hours at room temperature.
- If you plan to eat them later, transfer to an airtight container and refrigerate.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- Reheat on the stovetop over medium heat, adding a splash of water or broth if needed.
Freezing
- Let the curry cool completely before freezing.
- Store in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge and reheat gently on the stove.
Frequently Asked Questions
Can I use red lentils instead of green or brown?
I wouldn’t recommend it because red lentils cook much faster and will turn mushy. If you prefer a thick, stew-like curry, then red lentils could work.
Can I make this in an Instant Pot?
Yes, you can. Sauté the onions, garlic, and ginger using the “Sauté” mode, then add the rest of the ingredients (except lime juice and garnishes). Pressure cook on high for 10 minutes, then do a quick release.
Is this recipe kid-friendly?
Yes, but if your kids don’t like spice, you might want to reduce the curry paste or mix it with a little yogurt before serving.
Can I use light coconut milk instead of full-fat?
Yes, but the curry won’t be as creamy. If you use light coconut milk, you may need to simmer it longer to get the right texture.
What can I add to make it more filling?
You can toss in cubed tofu, chickpeas, or even cooked chicken if you’re not strictly plant-based.
Meta Description
Coconut Green Curry Lentils Recipe is a creamy, comforting dish made with simple ingredients. Perfect for a quick, vegan meal that’s packed with flavor.