One pot coconut curry lentil bowl with chickpeas and kale

overhead shot of Lentil curry bowl with a green striped napkin and gold spoon

5 from 1 reviews

This is a one-pot dinner that comes together in about 30 minutes. This vegan, gluten-free meal is full of flavor and is immensely satisfying. It pairs perfectly with warm naan bread.




  1. In a Dutch oven or large high-sided skillet, combine the red lentils, tomatoes with their juices, coconut milk, water or broth, curry powder, ginger, turmeric, salt, and pepper.
  2. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 18 minutes.
  3. Stir in the chickpeas and kale and allow to cook another 3-5 minutes, until the kale is wilted and bright green.
  4. Stir in the lime and cilantro and serve. Enjoy!


  1. Canned coconut milk is what you need here. Lite is my preference, but full-fat works, too.


Keywords: coconut lentil curry