🥥 30-Minute Coconut Lentil Curry — A Family Favorite

Quick, budget-friendly, and bursting with flavor!

If you’re looking for a hearty, wholesome dinner that doesn’t break the bank or take all night, this 30-Minute Coconut Lentil Curry is it.

In my house, it’s a go-to for busy weeknights — warm spices, creamy coconut, and tender lentils all come together in one pot. Even my pickiest eater goes back for seconds!

The best part? You only need a few pantry staples, and you can have it on the table in half an hour. Perfect for those evenings when everyone’s hungry right now.

Ingredients

1 can of lentils (do not drain)
1 medium onion, diced
3 garlic cloves, crushed
1 tbsp red curry paste
1 can coconut milk
1 can tomato sauce
1 can diced seasoned tomatoes
Butter or preferred cooking fat
Pinch of salt

Instructions

Sauté the aromatics — In a large pot, melt a little butter (or your favorite cooking fat). Add the diced onion and crushed garlic with a pinch of salt. Cook, stirring often, until golden and translucent. Don’t be afraid if the edges get a little dark — that’s flavor!
Build the flavor base — Stir in the red curry paste until the onions and garlic are coated in that beautiful red color.
Add the bulk ingredients — Tip in the lentils (liquid and all), tomato sauce, and diced seasoned tomatoes. Stir well.
Make it creamy — Bring the pot to a gentle boil, then pour in the coconut milk.
Simmer & serve — Let the curry come back to a gentle boil. Serve hot over fluffy rice or with fresh bread for dipping.

💡Tips & Variations

Swap lentils for chickpeas or black beans if that’s what you have on hand.
Add chopped spinach or kale in the last few minutes for an extra veggie boost.
Make it kid-friendly by starting with less curry paste and adding more to taste.

Why You’ll Love This Recipe

Quick — Ready in 30 minutes or less.
Affordable — Uses pantry staples and budget-friendly ingredients.
Healthy — Packed with plant-based protein and fiber.
Family-approved — Even picky eaters dig in.