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Creamy Coconut Lentil Curry

Curries can be intimidating, but we keep things simple and delicious with this lentil curry recipe. Have any random extra veggies laying around? This dish is a perfect way to empty out the fridge.

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  • 15 mins
    Active Time
  • 30 mins
    Total Time




  • 4oz lentils
  • 1/2 onion
  • 1/2 head cauliflower
  • 4oz frozen peas + carrots
  • 16oz canned tomatoes
  • 1/2 avocado
  • 1/2 cup white rice (basmati or jasmine)
  • lime
  • cilantro
  • 8oz lentils
  • 1 onion
  • 1 head cauliflower
  • 8oz frozen peas + carrots
  • 32oz canned tomatoes
  • 1 avocado
  • 1 cup white rice (basmati or jasmine)
  • lime
  • cilantro


  • pot
  • pan
  • stovetop


  1. Chop the onion and cauliflower into bite-sized pieces
  2. Heat a large pan with cooking oil and add in the chopped veggies; season with salt + pepper
  3. Cook for about 7-10 minutes, until onions are translucent and the cauliflower develops some color
  4. While the veggies are cooking, get the rice started. Follow the package instructions, as every type rice is a little different, but it will typically be 1 part rice to 1.5 parts water. Bring to a boil, add in a small slice of butter and pinch of salt (optional), cover, reduce heat to low, and let simmer for about 15 minutes.
  5. Once the onion and cauliflower are just about finished, add in the lentils and peas + carrots, and saute for 1-2 minutes
  6. Open up the cans of tomatoes and coconut milk (give the can of milk a good shake before opening) and add them into the pan. Season generously with curry powder and salt+pepper, and give everything a big stir.
  7. Raise the heat to high and bring to a boil, then reduce heat to low, cover with a lid, and let simmer for at least 15 minutes (the longer it simmers, the more flavorful it will be). Taste the curry as it simmers and add more spices as necessary.
  8. Once everything is ready, serve the curry and rice together and finish with fresh cilantro, a squeeze of lime, and avocado.

Tips & Tricks

  • The longer you let the curry simmer the better, so feel free to start cooking early and let the flavors develop over time
  • Curry keeps great in the fridge (some argue it's even better the next day!) so don't be afraid to cook extras
  • Wondering what type of cooking oil to use? Olive oil, coconut oil, peanut oil, or butter all work great. They each have their own distinct flavors - experiment to see which ones you like in different recipes!

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How to Chop a Cauliflower

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