Creamy Puy Lentil Curry
November 10, 2025
Delicious and protein-rich lentil curry with coconut milk, turmeric, and ginger.
Serves:3–4
Time:~40 minutes
So delicious and creamy, one of my favorite curry recipes. I used Puy lentils in this recipe as they hold their shape when cooked compared to other types of lentils and have a delicious, slightly earthy taste. Cooked with freshly grated ginger, tomato paste, and warming spices. Comforting and full of flavour, perfect for a cozy dinner.
Ingredients
Main ingredients
- 250 g (1¼ cups) dry Puy lentils, rinsed
- 1 tbsp olive oil or coconut oil
- 1 small red onion or shallot, finely chopped
- 1 tbsp freshly grated ginger
- 4½ tbsp tomato purée
Spices
- 1 tsp ground cumin
- ¼ tsp turmeric
- ½ tsp chili flakes (adjust to taste)
- ½ tbsp salt, or to taste
- ⅓ tsp garam masala
Liquids
- 200 ml (about ¾ cup / ½ tin) full-fat coconut milk
- 200 ml (about ¾ cup) water or vegetable stock — made with about ½ tsp Marigold vegetable bouillon powder, check your own packaging for exact directions
- Juice of half a lemon
Instructions
1. Cook the lentils
- In a pan, add the rinsed lentils with 750–1000 ml (3–4 cups) water.
- Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until tender but not mushy; if still not soft keep simmering.
2. Build the base
- Heat the oil in a medium sized pan over medium heat. Add the onion and cook until soft and lightly golden.
- Stir in the ginger and cook for another 30 seconds.
3. Add spices and tomato
- Mix in the tomato purée, cumin, turmeric, chili flakes, and salt.
- Cook for 2–3 minutes, stirring often, until thickened and fragrant.
4. Simmer the curry
- Add the cooked lentils, coconut milk, and ½ cup (120 ml) water or stock.
- Simmer gently for 10–15 minutes, stirring occasionally, until creamy and well combined. Add more coconut milk or water if you prefer it less thick.
5. Finish and season
- Stir in the garam masala and lemon juice. Taste and adjust seasoning.
Serving Suggestions
- •Serve warm with basmati or jasmine rice, or with toasted naan or flatbread on the side to soak up the creamy sauce.
- •Add a spoonful of Greek yogurt or coconut yogurt on top for extra creaminess.
- •Sprinkle with fresh coriander or parsley and a squeeze of lemon before serving for brightness.
Storage & Meal Prep
- •Keeps well in an airtight container in the fridge for up to 4 days; the flavours deepen with time. Reheat gently on the stove with a splash of water or coconut milk to loosen the sauce.
- •Can be frozen for up to 2 months; defrost overnight in the fridge before reheating. The texture holds up well since Puy lentils don't go mushy after thawing.
Variations & Substitutions
- •Lentils: Use green or brown lentils instead of Puy; red lentils also work but will make a softer, creamier curry.
- •Coconut milk: Swap for light coconut milk to reduce richness, or Greek yogurt or oat cream for a different flavour.
- •Spices: Add ½ tsp garam masala earlier for a deeper spice note, or a pinch of smoked paprika for warmth.
- •Vegetables: Stir in spinach, kale, or peas in the last few minutes of cooking for extra colour and nutrients.
- •Protein twist: Add cubes of tofu, paneer, or chickpeas for a more substantial meal.
- •Herbs: Fresh coriander, mint, or basil all pair beautifully with the lentils and coconut base.
Enjoy!
So delicious and creamy, one of my favorite curry recipes. I used Puy lentils in this recipe as they hold their shape when cooked compared to other types of lentils and have a delicious, slightly earthy taste. Cooked with freshly grated ginger, tomato paste, and warming spices. Comforting and full of flavour, perfect for a cozy dinner.
Ingredients
Main ingredients
- 250 g (1¼ cups) dry Puy lentils, rinsed
- 1 tbsp olive oil or coconut oil
- 1 small red onion or shallot, finely chopped
- 1 tbsp freshly grated ginger
- 4½ tbsp tomato purée
Spices
- 1 tsp ground cumin
- ¼ tsp turmeric
- ½ tsp chili flakes (adjust to taste)
- ½ tbsp salt, or to taste
- ⅓ tsp garam masala
Liquids
- 200 ml (about ¾ cup / ½ tin) full-fat coconut milk
- 200 ml (about ¾ cup) water or vegetable stock — made with about ½ tsp Marigold vegetable bouillon powder, check your own packaging for exact directions
- Juice of half a lemon
Instructions
1. Cook the lentils
- In a pan, add the rinsed lentils with 750–1000 ml (3–4 cups) water.
- Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until tender but not mushy; if still not soft keep simmering.
2. Build the base
- Heat the oil in a medium sized pan over medium heat. Add the onion and cook until soft and lightly golden.
- Stir in the ginger and cook for another 30 seconds.
3. Add spices and tomato
- Mix in the tomato purée, cumin, turmeric, chili flakes, and salt.
- Cook for 2–3 minutes, stirring often, until thickened and fragrant.
4. Simmer the curry
- Add the cooked lentils, coconut milk, and ½ cup (120 ml) water or stock.
- Simmer gently for 10–15 minutes, stirring occasionally, until creamy and well combined. Add more coconut milk or water if you prefer it less thick.
5. Finish and season
- Stir in the garam masala and lemon juice. Taste and adjust seasoning.
Serving Suggestions
- •Serve warm with basmati or jasmine rice, or with toasted naan or flatbread on the side to soak up the creamy sauce.
- •Add a spoonful of Greek yogurt or coconut yogurt on top for extra creaminess.
- •Sprinkle with fresh coriander or parsley and a squeeze of lemon before serving for brightness.
Storage & Meal Prep
- •Keeps well in an airtight container in the fridge for up to 4 days; the flavours deepen with time. Reheat gently on the stove with a splash of water or coconut milk to loosen the sauce.
- •Can be frozen for up to 2 months; defrost overnight in the fridge before reheating. The texture holds up well since Puy lentils don't go mushy after thawing.
Variations & Substitutions
- •Lentils: Use green or brown lentils instead of Puy; red lentils also work but will make a softer, creamier curry.
- •Coconut milk: Swap for light coconut milk to reduce richness, or Greek yogurt or oat cream for a different flavour.
- •Spices: Add ½ tsp garam masala earlier for a deeper spice note, or a pinch of smoked paprika for warmth.
- •Vegetables: Stir in spinach, kale, or peas in the last few minutes of cooking for extra colour and nutrients.
- •Protein twist: Add cubes of tofu, paneer, or chickpeas for a more substantial meal.
- •Herbs: Fresh coriander, mint, or basil all pair beautifully with the lentils and coconut base.
Enjoy!
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