Red Curry Lentils with Coconut Milk

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 2 cups brown lentils 
  • 1 yellow onion, diced 
  • 3 cloves garlic, minced 
  • 1-inch piece fresh ginger, minced 
  • 1 Tbsp. butter (optional) 
  • 2 ½ Tbsp. red curry paste 
  • ½ Tbsp. garam masala 
  • 1 tsp. turmeric 
  • 1-2 tsp. granulated sugar or honey 
  • Dash cayenne pepper 
  • 1 (29 oz.) can tomato puree 
  • ½ tsp. coarse salt 
  • ¼-½ cup canned coconut milk 
  • Chopped cilantro, for garnish 



  1. Rinse the lentils and place them in a large, greased crock pot. Add the diced onions, garlic, ginger, butter (if using), curry paste, garam masala, turmeric, sugar/honey and cayenne. Stir to combine. 
  2. Mix the tomato puree and salt into the ingredients in the crock pot until combined. Cover and cook on high for 4-5 hours or low 7-8 hours. Add water or vegetable broth if lentils have soaked up all of the liquid before they are tender. Taste and adjust seasoning, if necessary. 
  3. Stir in the coconut milk and sprinkle with cilantro. Serve over rice or with naan, if desired. 


Serves 8


Nutrition Facts