One-Pot Creamy Lentil & Coconut Curry Rice

Is there anything better than a meal that cooks itself, fills your kitchen with incredible spices, and leaves you with just one pot to wash? I don’t think so. This One-Pot Creamy Lentil & Coconut Curry Rice is my kind of weeknight hero. It’s the kind of meal that proves meatless dinners can be deeply satisfying and packed with flavor, all without a mountain of dishes. Inspired by the cozy, soulful cooking I learned in my grandma’s kitchen, this dish comes together with simple ingredients and a whole lot of heart. It’s the perfect answer to a busy day.

Top Reasons To Make It

• One-Pot Wonder: Everything cooks in a single pot, making cleanup an absolute breeze.
• Weeknight Fast: From stovetop to table in about 45 minutes, most of it hands-off simmering time.
• Meal Prep Champion: This recipe makes fantastic leftovers for lunches or future dinners.
• Family-Friendly: The creamy, mild curry flavor is a hit with kids and adults alike.
• Pantry Staples: You likely have most of the ingredients on hand already.

Ingredients

• 2 tablespoons coconut or olive oil: For sautéing our aromatics.
• 1 yellow onion, diced: The savory-sweet base of our flavor.
• 3 cloves garlic, minced: For that essential, fragrant punch.
• 1 tablespoon fresh ginger, grated: Adds a warm, zesty kick.
• 2 tablespoons curry powder: The star spice blend that makes it so cozy.
• 1 cup brown or green lentils, rinsed: For plant-based protein and hearty texture.
• 1 cup basmati or jasmine rice, rinsed: To soak up all that creamy, delicious sauce.
• 1 (13.5-ounce) can full-fat coconut milk: Creates the dreamy, rich sauce.
• 2 cups vegetable broth: Helps cook the rice and lentils to perfection.
• 1 teaspoon salt, plus more to taste: To balance and enhance all the flavors.
• Optional: 2 cups fresh spinach or kale: For a pop of color and extra nutrients.

Instructions

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic and ginger and cook for another minute, until fragrant. Don’t let the garlic burn!
3. Add the curry powder and stir constantly for 30 seconds. This “blooms” the spices and makes their flavor so, so much deeper.
4. Pour in the rinsed lentils and rice, stirring to coat them in the spiced onion mixture.
5. Add the coconut milk, vegetable broth, and salt. Give everything a good stir and bring it to a lively simmer.
6. Once simmering, reduce the heat to low, cover the pot, and let it cook for 25-30 minutes. Do not peek! The steam is essential for cooking the rice.
7. After 25 minutes, check to see if the rice and lentils are tender and the liquid is absorbed. If it’s still a bit soupy, cover and cook for another 5 minutes.
8. Turn off the heat. If using, stir in the spinach until it just wilts. Let the pot sit, covered, for 5 minutes off the heat before serving. This helps the texture settle.

Variations & Substitutions

• Spice Level: Love heat? Add a teaspoon of red pepper flakes with the curry powder. Honestly, if you hate heat, just leave them out entirely.
• Different Veggies: Stir in a cup of frozen peas or diced carrots along with the lentils and rice.
• Protein Boost: A can of rinsed chickpeas added at the same time as the lentils makes it even heartier.
• Creamier Version: Use only 1.5 cups of broth for a thicker, risotto-like consistency.
• Rice Swap: Brown rice works but will need more liquid and a longer cooking time—try 40-45 minutes with 2.5 cups of broth.

Serving Ideas & Pairings

This curry rice is a complete meal in a bowl, but I love serving it with a few simple sides. A big squeeze of fresh lime juice right at the end is non-negotiable in my house—it brightens everything up. A side of warm naan or pita bread is perfect for scooping up every last bit. For a fresh contrast, a simple side salad with a tangy vinaigrette works beautifully. It pairs wonderfully with other vegetarian dishes for a larger spread, making it a versatile star on your dinner table.

Make-Ahead & Freezer

This is a fantastic recipe for making ahead. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months. I like to portion it into individual containers for easy future meals. So good.

Storage & Reheating

Store any leftovers in the fridge for up to 4 days. To reheat, add a splash of water or broth to a saucepan along with the curry rice and warm it over medium-low heat, stirring occasionally, until hot. You can also microwave it in a covered bowl with a tablespoon of water to keep it from drying out. Always ensure the food is piping hot before serving.

Frequently Asked Questions

• Can I use red lentils instead? You can, but they cook much faster and will become very soft. I’d add them about 10 minutes into the cooking time to prevent mush.
• Is this recipe gluten-free? Yes, as long as your curry powder and vegetable broth are certified gluten-free, this is a wonderful gluten-free and vegan meal.
• My rice is still hard, what happened? This usually means there wasn’t enough liquid or the heat was too high, causing the liquid to evaporate too quickly. Next time, ensure you have a tight-fitting lid and are cooking on low. You can always add a 1/4 cup more hot broth and continue cooking until tender.
• Can I add other vegetables like cauliflower? Absolutely! Add small cauliflower florets when you add the lentils and rice. They’ll steam perfectly as everything cooks.