Lentil Coconut Curry (Instant Pot, Slow Cooker, or Stovetop)

If you make this easy meatless coconut curry in the Instant Pot or on the stovetop, it can be ready in just 50 minutes, which is way faster than traditional slow-cooked curries that take hours to develop flavor.

Of course, if you're using a slow cooker, it takes a bit more time. I like to cook mine on high for 4 hours or low for 7-8 hours, giving the flavors plenty of time to meld while the lentils turn perfectly tender.

All you need are lentils, coconut milk, diced tomatoes, and a handful of simple spices to create a hearty, plant-based dish that's rich, comforting, and perfect over rice or veggies! One of my favorite things about this dish is the coconut milk. It adds a rich, creamy texture and a subtle sweetness that balances out the bold spices. That's why you'll find it in so many curry recipes, like my Coconut Curry Shrimp, Thai Coconut Curry with Chicken, and Slow Cooker Coconut Curry Chicken!

What do I need to make this recipe?

Well, for a lentil coconut curry, you're obviously going to need lentils, coconut oil, and coconut milk, but there are definitely a few other ingredients worth mentioning!

• Ginger: You can use either grated fresh ginger root here or ground ginger powder if you prefer. Personally, I prefer fresh ginger, but ground ginger makes a good substitute if you're in a pinch!
• Curry powder: This is not the same as garam masala, so please stick to curry powder instead of trying to substitute it!
• Ground turmeric: I'm afraid that here, you really can't use fresh turmeric instead. Plus, you'd need such a tiny amount that it would probably feel like a waste to buy some - providing a store near you even sells it in the first place!
• Lentils: I know I mentioned these above, but there are a couple of important notes. You can use either green or brown lentils, and you must rinse them before cooking. Trust me on that one!
• Canned light coconut milk: This is what gives the curry a coconut flavor! I like using light coconut milk to cut back on some calories, but you could totally use regular or even heavy cream if you like.

To be honest, those are the main ingredient notes. I do include fresh cilantro and lime juice on the ingredients list (see the recipe card below). However, to be honest, they're just for garnish - although I do adore the freshness that the lime juice brings to the curry!

How do I make this easy coconut curry?

Well, as I mentioned previously, there are 3 choices of methods; instant pot, slow cooker, or stovetop. It's really important that you follow the right method out of the 3 because they all have fairly significant differences. After all, they are 3 completely different methods of cooking things!

For the full methods, please scroll down to the below recipe card.

In the Instant Pot

1. Set the Instant Pot to saute. Add oil, then onion, and soften. Add garlic and ginger, other seasonings, and carrots.
2. Turn the pot off. Add lentils, tomatoes (and their juices), water and coconut milk. Stir.
3. Put the lid on and cook on high. Then allow natural release.
4. Release any remaining pressure and open the lid. Stir and taste. Adjust seasonings. Serve over rice with lime and cilantro.

See? Easy! Then again, most recipes using an Instant Pot are pretty easy - they're brilliant gadgets to have!

In the Slow Cooker

1. Add everything except the coconut milk to the slow cooker.
2. Cook on high for 4 hours or on low for 7-8 hours.
3. Stir in the coconut milk and taste. Garnish and serve.

It's literally 3 steps - what could be easier than that? I know slow cooker recipes are usually easy, but this one is definitely easier than most!

On the Stovetop

1. Heat the oil. Add onion and carrots, then let them soften. Add garlic, ginger and other seasonings and toast.
2. Add lentils, tomatoes (with juices) and water. Stir to combine, then simmer.
3. Stir in coconut milk, season, serve, and garnish.

Once again, just 3 steps! And to be honest, you don't even really need to be in the kitchen for most of the time (while the lentils cook) - you can go and put your feet up! That's the dream, right? Dinner and a rest at once?

Make It Your Own

Here are some fun variations you can try with this lentil curry recipe:

• Protein boost: Add cubed tofu, chickpeas, or shredded chicken for extra protein.
• Extra vegetables: Stir in spinach, kale, or bell peppers for more greens and texture.
• Make it creamy: Use full-fat coconut milk for a richer, creamier curry.
• Make lentil soup: Add some vegetable broth and turn this dish into a creamy soup!
• Add some spice: Increase the cayenne or add diced jalapeños for more heat.
• Make it tangier: Stir in a splash of apple cider vinegar or tamarind paste for extra tang.
• Add nut butter: Add a spoonful of peanut butter or almond butter for a deeper, nutty taste.
• Chunky or smooth: Blend part of the curry for a smoother, thicker texture, or leave it chunky.
• Garam masala: Stir in a teaspoon of garam masala at the end for extra warmth and depth.
• Crispy topping: Garnish with toasted coconut, crushed peanuts, or crispy chickpeas for crunch.

What should I serve with this curry?

There are so many ways to serve this lentil coconut curry, and each one brings something a little different to the table. Here are some of my favorites:

• Rice: A classic! Serve over jasmine or basmati rice to soak up the sauce. For extra flavor, try coconut rice! Got a spare instant pot? You can make perfectly fluffy brown rice in it using this recipe!
• Naan: Warm, fluffy naan is perfect for scooping. Garlic or whole wheat naan makes a great twist!
• Low-carb: Swap rice for Coconut Cauliflower Rice! It's light, veggie-packed, and still soaks up the curry beautifully. Roasted Cauliflower is also a delicious choice!
• Potatoes: Serve over Grilled Sweet Potatoes or Roasted Potatoes for a hearty, flavorful twist.