Red Lentil Coconut Curry

This recipe is gluten-free, vegan, high in protein, and simple to make. I suggest making this large batch recipe for freezing or as weekly meal prep to help turn a hectic week into a breezier one. Serve the curry with rice or fresh bread.

After all, K.I.S.S.  

(Keep It Simple Sweetie)

How many times have we told ourselves: I’ll finally start  _______ once this work term is completed, or after this or that is over? Delaying a dream goal is easy to do, especially as life gets increasingly busier. But waking up to discover that our goals are still on the back burner after many years, can be more difficult to face. As time passes, the less comfortable it becomes to reach, much like a long-lost friend.

Many of us are guilty of the above. I certainly am. 

Over the last few years, many exciting changes have occurred in my life. I moved my workplace, relocated into a new home, became a wife and a new mother. I am incredibly grateful for where life has taken me. However, my personal goals have been on standby. I recognize the importance of carving out personal time so I can reach personal goals. Cooking and developing recipes is just one of the ways I return to myself.

How do you return to yourself? 

Feel free to follow my recipes as I attempt to K.I.S.S.


Red Lentil Coconut Curry 

Prep: 10 minutes    Cooking Time: 1 hour     Serves : 6 – 8     Author: Milk & Marigolds


1 large onion, diced
2 – 3 minced garlic cloves
1 tablespoon freshly minced ginger
Juice from half a lemon (reserve other half for serving)
2 – 3 tablespoons olive oil
6 cups of water
2 tablespoons ground cumin
1/2 tablespoon turmeric powder
1/2 tablespoon curry powder
1/2 teaspoon cinnamon
2 1/2 tablespoons of organic stock (I used “Better than Bouillon” but powdered stock can be used instead)
3 cups dried red lentils 
3 1/2 tablespoons of curry paste (I prefer Pataks’ mild Indian curry paste
1/2 cup canned coconut milk
salt and pepper to taste

Suggested Garnish:

fresh cilantro 
coconut milk
lemon wedges
shredded coconut 


  1. Rinse and drain 3 cups of dried lentils with cold water
  2. Dice the onion, and mince the garlic and ginger
  3. Add the olive oil to a large cooking pot (4.2 L size) on medium heat and add the onion once the oil is warm and sauté for approximately 5 minutes or until slightly tender. 
  4. Then add the ginger and garlic to the pot and continue to sauté for a few minutes (try NOT to brown the garlic).
  5. Add the spices, paste and the lentils to the pot and mix until dispersed. 
  6. Add the water and stock, cover and allow to simmer for an hour or more.
  7. Add salt and pepper to taste
  8. Add coconut milk at the end and garnish as you wish. 

 Milk & Marigolds says:

If you don’t have all the spices readily available, just use the paste and double the amount of paste (although I really recommend adding cinnamon and cumin).  Olive oil can be substituted for coconut oil. Add diced potato for a varied texture. 

Milk & Marigolds © Copyright 2015

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