Creamy Coconut Lentil Curry

Dairy Free

Dairy Free

Our recipes classified as Dairy Free are based on products that do not contain any dairy containing ingredients at the time of publishing, However, product ingredients can change so always double check labels.

Freezer Friendly

Freezer Friendly

These recipes can be frozen after cooking following these basic guidelines:

  1. Cool food before freezing.
  2. Place food into sealable plastic bags. It is important to remove as much air as possible to avoid freezer burn. While this doesn’t harm the food, it will affect the texture and colour.
  3. Alternatively place food into appropriate sized airtight containers to avoid freezer burn. However, ensure to leave enough headspace between the lid and the container because your food will expand during freezing.
  4. Label and date food before freezing.
  5. Cooked food can be reheated from frozen.
  6. Freeze cooked food for a maximum of 2-3 months. And remember if in doubt throw it out!
Vegetarian

Vegetarian

These recipes are based on a lacto-ovo vegetarian diet, so therefore eggs and dairy products have been included. As product ingredients can change, remember to double check labels.

Creamy Coconut Lentil Curry

We love this curry for so many reasons! It’s super quick and easy to make, full of authentic flavours and packed full of veggies. Plus it’s great to make ahead of time and the flavours are even better the next day.

  • Serves 3–4
  • Prep Time
  • Cook Time
  • Easy As
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp finely grated ginger
  • 1 tsp Gregg's Whole Cumin Seeds
  • 1 tsp Gregg's Ground Coriander
  • 400g can Wattie’s Crushed and Sieved Tomatoes
  • 400g can Wattie's Lentils in Springwater, drained
  • ½ tsp sugar (optional)
  • 50g baby spinach leaves
  • ½ cup coconut milk
  • Coriander leaves to garnish (optional)
  • Lemon wedges (to serve)
  1. Heat a dash of oil in a medium sized lidded pan over low heat. Add the onion, garlic and ginger and sauté until the onion softens. Add the Gregg’s Whole Cumin Seeds and Gregg’s Ground Coriander and cook for a further minute to allow the spices to ‘cook out’.
  2. Add the Wattie’s Crushed and Sieved Tomatoes, drained Wattie’s Lentils and sugar if using. Stir and bring to the boil. Reduce heat and simmer for 20 minutes, covering the pan if the sauce is reducing too much. Stir occasionally to avoid the lentils sticking to the base of the pan.
  3. Add the baby spinach leaves and coconut milk and continue cooking until the spinach wilts and sauce is hot. Season to taste. Garnish with coriander, if wished.
  4. Serve with basmati rice, lemon wedges and poppadoms if wished.

Top Tips

  • Adding the sugar helps to reduce the acidity of the tomatoes and draw out the flavours.
  • Leftover coconut milk will keep in the fridge for 2–3 days or freeze in an airtight container for use at a later date.

Made With

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Rate and Review

25 Ratings

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Reviews (25)

Mariska Shaw's Review | Rating

Great curry

Sean Richards's Rating
marissa's Review | Rating

all 3kids ate this and they can be silly with food they ate it all up thank u single mum with 3 thats works my tern made this easy as she as and they all ate it

Grant's Rating
Amanda's Review | Rating

Great warming winter comfort food.

Emily's Review | Rating

This is a real flavour hit. Cheap and easy to cook which made it a nice weekday meal.

Carolyn's Review | Rating

Nice for a light meal! So easy to make as well.

merle's Review | Rating

Nice easy recipe and lovely to eat. Plenty left over for lunch the next day.

Maria's Review | Rating

This recipe is a hit for our family meal. I just introduced the use of spices to my 4 years old and this curry is just a perfect one! I sauté the mixture of ginger,onion and garlic and spices until the oil separated,add the tin tomato and lentil. I also add some stock from Sunday roast lamb with the bone. I cooked it in the webber barbecue inside a crock pot for 2 hours then add chopped zucchini and capsicum. Last, I toasted 1/2 cup of desiccated as I forgotten the coconut cream and asked my daughter to sprinkle into the curry and mix before serving it with homemade garlic bread. Delicious!

Heather's Review | Rating

This is a nice mild lentil curry that is excellent as a side dish or a main meal. The tinned tomatoes I used were, in this case, extremely salty so I diced a potato up and simmered it it the curry mix until cooked to absorb the saltiness. After adding the coconut cream I removed the potato and served the curry without it. It was delicious and I’ll definitely have it gain.

holly's Review | Rating

Definitely needs the spices to be cooked out further and could easily up the measurements as a bit bland

Ingrid's Review | Rating

This will definitely become a staple for the winter months, how easy is this to make when you have forgotten to take something out of the freezer.

Sue's Review | Rating

Easy to make but rather bland. Needs chilli or more spices

JILL's Review | Rating

Very tasty and satisfying "no meat" meal! But I left out Coriander (hate it!) and instead of fresh spinach leaves I replaced with "frozen spinach portions".

Sheryl's Review | Rating

I have been looking for a good lentil curry recipe for a while now. I am not vegetarian but I like to eat meat free 2-3 times a week. This is a really easy and straight forward recipe with lots of good flavours

Anna's Review | Rating

Absolutely delicious I used ground cumin as I did not have cumin seeds I increased it to 2 teaspoons.

Melissa's Review | Rating

Easy and delish meat free curry!

Rachael Haviv's Review | Rating

Absolutely delicious! We are a big fan of curries in this house and this recipe was quick, simple and full of flavour. I seasoned with salt and a small touch of chilli flakes as well as a handful of diced coriander. Served with a squeeze of lemon= perfection.

Carly Rurehe-Blank's Review | Rating

delicious!

sam Buchan's Review | Rating

so yummy. i added some chopped chicken thigh as well. nice heart meal for winter. kids loved it too! served it with corriander and lime rice

stacey t's Rating
Rachel Gamesonly's Review | Rating

I found it a bit bland but with some tweaking with spices it could be a pretty decent curry

Nikki Royal's Review | Rating

Nice curry, great flavor, most of the family liked it even though it didn’t have meat. Just picky eater to win over. Definitely cook it again.

joy goon's Review | Rating

very nice, i added extra vege and bit of tumeric and replaced crushed tomato with Wattie's indian style tomato. Superb.

Jyotika Kishore's Rating