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Massaman Coconut Curry Lentils

Massaman Coconut Curry Lentils are an easy way to make massaman a more vegan friendly dish.  We found pink lentils at the Indian market which are also available in Thailand and they compliment the pinkish coloration.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Thai
Servings 4
Calories 431 kcal


  • Skillet
  • Pot


  • 1 tbsp coconut oil
  • 1 tbsp shallot minced
  • 2 tbsp garlic minced
  • 2 tbsp ginger minced
  • 2 tbsp massaman curry paste
  • 2 tbsp lime juice
  • 1 ½ cup light coconut milk
  • 1 cup sundried tomatoes
  • 1 ½ cup lentils gold

Optional Seasonings

  • 1 Thai peppers chopped for spice
  • 1 tsp stevia to sweaten it


  • Soak lentils in water for hour
  • Boil lentils for 5 minutes and place in a strainer
  • Saute the shallot, garlic, sundried tomatoes massaman curry paste and ginger for 4 minutes
  • Add the coconut milk and mix
  • Add the drained lentils and turn the heat to low, mixing in the lime juice
  • Garnish with lime, avocado and cilantro


Nutrition calculations are an estimate only


Calories: 431kcalCarbohydrates: 64gProtein: 23gFat: 10gSaturated Fat: 8gSodium: 136mgPotassium: 1661mgFiber: 26gSugar: 12gVitamin A: 268IUVitamin C: 19mgCalcium: 78mgIron: 8mg
Keyword Massaman Coconut Curry Lentils
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