Creamy Coconut Lentil Curry

Dairy Free

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Cooked food can be reheated from frozen.
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Vegan

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To ensure you are using vegan suitable ingredients, we recommend checking the ingredient lists on products before you use them.

Vegetarian

Our Vegetarian Recipe collection are suitable for lacto-ovo-vegetarians, so therefore eggs and cow’s milk products are included. They do not contain red meat, pork, fish or poultry. We recommend checking ingredient labels to ensure you are using vegetarian suitable ingredients, for example, check cheese labels to ensure they are made with vegetarian rennet.

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 10 minutes
Cook Time 20–25 minutes
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)

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’.
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.
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.
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.

Swap it out

Replace the Wattie’s Crushed and Sieved Tomatoes with Wattie’s Chopped Tomatoes.
If you don’t have Gregg's Cumin or Gregg's Coriander, you can replace with 1 Tbsp Gregg's Curry Powder.
Try spinach instead of frozen peas.
You can also try replacing Wattie's Lentils with Wattie's Chickpeas.
Replace the coconut cream with fresh cream or natural unsweetened Greek yoghurt but make sure this is added at the end of cooking to avoid the sauce curdling.

Made With

Rate and Review

31 Ratings

Reviews (31)

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

Kerry Evans's Review | Rating

yum, yum, yum

Alistair Haste's Review | Rating

This was bloody good. Add some chilli to give it some kick.. bloody good

Anna Desborough's Review | Rating

Great cheap meal and tastes even better for lunch at work the next day. Second time I made it used extra spices and some chilli powder for some more flavour

Scarlett Frigault's Review | Rating

Loved it but I added extra seasoning/spices (Garam masala, cumin powder, turmeric, garlic powder, salt, curry powder and chicken stock powder). Also added silverbeet (instead of spinach), kumara and pumpkin. Yum!

Dennim Ruske's Rating

Pam Budd's Review | Rating

Quite enjoyable. I added a potato some curry powder for extra flavour. Tastes even better the second day!