Looking for a cozy, budget-friendly meal you can cook in a dorm kitchen? This coconut lentil curry is a total game-changer. With just a few pantry staples, one pot, and under 30 minutes, you’ll have a warm, flavorful dish that keeps you full for hours without draining your wallet.
Table of Contents
Why You’ll Love This Recipe
- 🥥 Budget-friendly and minimal ingredients
- 🍛 Rich in protein and super filling
- ⏱️ Ready in under 30 minutes
- 🍲 One-pot = less cleanup
- 🌱 Totally vegetarian (and easily vegan)
What You’ll Need (Just the Basics)
🛒 Ingredients
- 1 cup red lentils (dry)
- 1 can (400ml) coconut milk
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp curry powder
- 1 tsp cumin (optional)
- 2 cups water or veggie broth
- Salt & pepper to taste
- A bit of oil (for sautéing)
🧑🍳 Tools
- 1 pot or deep pan
- 1 spoon (or spatula)
- That’s it no blender, no oven, no stress
How to Make Vegan Coconut Lentil Curry (Step-by-Step)
- Sauté the aromatics
Heat a bit of oil in your pot. Add chopped onion and garlic. Cook for 3–4 minutes until soft. - Add spices
Stir in curry powder and cumin. Toast the spices for 1 minute to boost flavor. - Cook the lentils
Add red lentils, coconut milk, and water/broth. Stir well. Bring to a boil, then lower to a simmer. - Let it simmer
Cook for 15–20 minutes, stirring occasionally. The lentils will soften and the curry will thicken. - Season and serve
Taste and add salt & pepper as needed. Serve with rice, naan, or eat it as is.
💡 Tip: It gets even tastier the next day, so make extra if you can!
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Coconut Lentil Curry (Cheap, Easy & One-Pot)
This cozy one-pot coconut lentil curry is cheap, student-friendly, and packed with flavor. It’s ready in under 30 minutes and perfect for meal prep or lazy nights.
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Ingredients
1 cup red lentils (dry)
1 can (400 ml) coconut milk
1 onion, chopped
2 garlic cloves, minced
1 tbsp curry powder
1 tsp ground cumin (optional)
2 cups water or vegetable broth
Salt & pepper to taste
1 tbsp oil (for sautéing)
Instructions
Heat oil in a pot over medium heat. Add chopped onion and garlic. Sauté 3–4 min until soft.
Stir in curry powder and cumin. Toast for 1 min.
Add lentils, coconut milk, and water or broth. Stir well.
Bring to a boil, reduce heat, and simmer uncovered for 15–20 min. Stir occasionally.
Season with salt & pepper. Serve hot with rice or naan.
Notes
Store leftovers in the fridge for up to 4 days.
Freezes well for up to 2 months.
Add spinach or peas at the end for extra greens.
Gets even better the next day!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Fusion / Student Meals
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (~300g)
- Calories: ~380 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Cheap Variations & Add-Ons
- Add greens: Stir in spinach or frozen peas at the end
- Bulk it up: Add diced potatoes or carrots at the beginning
- Spice it up: A pinch of chili flakes or hot sauce goes a long way
- No coconut milk? Use plain yogurt or skip for a lighter version
What if I don’t have coconut milk?
No problem! You can substitute with plain yogurt (if you’re not vegan), a bit of cream, or even just water for a lighter version. The texture and richness will change, but it’ll still taste great. You can also use powdered coconut milk or coconut cream diluted with water.
Can I cook this in a microwave?
Yes, but it’s a bit trickier. You’ll need a large microwave-safe bowl. First, microwave the onions, garlic, and spices with a little oil for 2–3 minutes. Then add lentils, coconut milk, and water. Microwave on high in 5-minute intervals, stirring in between, until the lentils are soft (about 15–20 minutes total). Keep an eye on it to avoid spills!
How can I make this meal prep friendly?
This curry is perfect for meal prep. It keeps in the fridge for up to 4 days and tastes even better over time. Just store it in airtight containers. You can also freeze individual portions. Reheat with a splash of water to loosen it up.
If you love low-effort, hearty meals like this coconut lentil curry, check out our full list of budget-friendly slow cooker dinner recipes. Perfect for students who want to eat well without babysitting a pot!
Questions fréquentes (FAQ)
Can I use green or brown lentils instead of red?
Red lentils cook faster and get creamier, but you can use green/brown lentils if you cook them longer (35–40 min) and add more water.
Is coconut milk expensive?
Not really a can costs around $1–2 and lasts for multiple meals. You can also find it in student-friendly grocery stores or international sections.
Can I freeze the leftovers?
Absolutely! This curry freezes well for up to 2 months. Store it in portions and defrost in the microwave or stovetop.
What should I serve with it?
Rice is classic, but couscous, naan bread, or even toast will work in a pinch.
Conclusion
If you’re short on time, cash, or cooking gear, this coconut lentil curry is a lifesaver. It’s nourishing, delicious, and ridiculously easy to make the perfect weeknight meal for any student.
👉 Give it a try and save this recipe for your next lazy evening. You’ll love how simple and satisfying this coconut lentil curry really is!