Coconut – Recipe Professional

Coconut Butter Chickpeas

admin — Tue, 26 May 2026 11:31:50 +0000

These coconut butter chickpeas are everything you want in a cozy weeknight dinner — deeply spiced, rich, and saucy — and they can be made completely dairy-free. If you love Indian butter masala but want a vegetarian version that doesn’t skimp on flavor, this chickpea curry recipe is it.

At A Glance

Ready In: About 55 minutes (including a 5-minute rest)
Serves: 4–6
Diet: Dairy-free, vegan-friendly, gluten-free
Nutrition Highlights: High in plant-based protein and fiber from chickpeas
Main Ingredients: Chickpeas, butter (or plant-based alternative), coconut milk, tomato paste, garam masala, lime
Flavor Profile: Rich, creamy, warmly spiced with a gentle heat and a bright lime finish
Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully for up to 2 months
Best Served With: Warm naan and fluffy jasmine rice

I reach for this butter chickpea recipe whenever I want something that feels indulgent but comes together entirely from pantry staples. It’s a plant-based riff on classic chicken butter masala — same cozy, rich, deeply spiced sauce, but made with butter (or dairy-free alternative) and coconut milk instead of cream, which honestly gives it a wonderful lightness while keeping it beautifully creamy.

The sauce is built in layers: slow-cooked onions, bloomed spices, darkened tomato paste — all the things that make a curry taste like it’s been simmering since morning, even when it hasn’t. The finishing touch of lime juice is the move I keep coming back to; it just brightens everything and makes the flavors pop. This is one of those recipes that genuinely tastes better the next day, which means leftovers are never a problem.

You might also like these recipes: coconut red lentil soup, paneer fritters, Greek chickpea soup, eggplant chickpea salad, or paneer curry.

What You’ll Need

Here is what you’ll need for this butter chickpeas recipe. Find the full measurements in the recipe card below.

The base:

Butter (or ghee) — builds the richness that gives this dish its name; use a good-quality one. For a fully vegan version, swap with a plant-based butter or coconut oil.
Onion — finely diced and cooked slowly until golden; this is the flavor foundation, so don’t rush it.
Garlic and fresh ginger — the classic aromatic duo for any Indian-inspired curry. Fresh ginger is worth it here for brightness and warmth.
Baking soda — a little trick that speeds up browning and deepens the onion flavor. Just a pinch, but you’ll notice the difference.
Tomato paste — cooked down until it darkens slightly, which adds richness and a subtle sweetness to the sauce.

The spices:

Garam masala, cumin, curry powder, coriander, smoked paprika, turmeric — this blend creates that layered, warming depth. If you’re missing one or two, it’ll still be delicious, but the combination is what makes it sing.
Kashmiri chili powder — adds beautiful color with gentle heat. Cayenne works as a substitute but is noticeably hotter, so use it sparingly.

The rest:

Canned chickpeas — two cans, drained and rinsed. Dried chickpeas work too as long as they’re fully cooked and tender before they go in.
Vegetable or chicken broth — for simmering the chickpeas and controlling the thickness of the sauce.
Full-fat coconut milk — the key to that creamy, silky finish. Don’t swap for light coconut milk here; the richness matters.
Fresh lime juice — brightens the whole dish and balances the richness of the butter and coconut milk. Don’t skip it.
Fresh cilantro — stirred in at the end for freshness and color.
Fenugreek leaves (kasoori methi) — optional but highly recommended if you can find them. Crushed and stirred in at the end, they add a subtle nutty, aromatic quality that makes the dish taste distinctly restaurant-style.

How To Make Butter Chickpeas

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make butter chickpeas.

Melt the butter in a large skillet or saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until very soft and lightly golden. Don’t rush this — those golden onions are what make the sauce sweet and complex.
Add the garlic and ginger and cook for about 30 seconds until fragrant. Sprinkle in the baking soda and stir well — the onions will deepen in color quickly. This is a good sign!
Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly and looks glossy. This is where a lot of the sauce’s depth comes from.
Add all the spices — garam masala, cumin, curry powder, coriander, smoked paprika, turmeric, and Kashmiri chili powder. Stir constantly for about 30 seconds to bloom them in the butter. The kitchen will smell amazing.
Add the chickpeas and broth, stir to combine, and bring to a gentle simmer. Cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas nicely. Add a splash more broth if it gets too thick.
Lower the heat and stir in the coconut milk, lime juice, and salt. Simmer gently for 5 minutes until creamy and well-balanced. Keep the heat low here to prevent the coconut milk from splitting.
Remove from heat and stir in the fresh cilantro and crushed fenugreek leaves if using. Let it rest for 5 minutes before serving — the flavors settle beautifully.

Recipe Tips

Cook the onions low and slow. The 8–10 minutes in the first step isn’t optional — soft, golden onions are the backbone of the sauce’s natural sweetness. Rushing this step will flatten the flavor.
Bloom your spices. That 30-second cook in the butter wakes up the aromatics and takes the dish from flat to fragrant. Stir constantly so nothing scorches.
Kashmiri chili vs cayenne. Kashmiri chili powder gives you gorgeous color with mild heat. Cayenne is much hotter, so if substituting, start with just a pinch and taste as you go.
Low heat after the coconut milk goes in. A hard boil can cause the coconut milk to split, making the sauce look grainy. Keep it at a gentle simmer once it’s added.
Crush the fenugreek leaves. Rub them between your palms before adding to release their aroma — this is the step that gives butter masala that distinctive restaurant quality.
Control your sauce thickness. The broth is added gradually — use a little more if you like a saucier result, or let it reduce further for a thicker coat on the chickpeas.
Rest before serving. Five minutes off the heat makes a real difference. The flavors mellow and come together, and the sauce thickens slightly too.
Leftovers are gold. The flavors deepen overnight, making this an excellent meal-prep recipe. Reheat gently with a splash of broth or coconut milk to loosen it up.
Make it vegan. Swap the butter for a plant-based alternative and use vegetable broth — the rest of the recipe is already fully vegan.
Add greens. A big handful of baby spinach stirred in at the end wilts beautifully into the sauce and adds a nutritional boost.
Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or coconut milk. Freeze for up to 2 months; thaw overnight in the fridge.

Serving Suggestions

These butter chickpeas are best served hot with warm garlic naan for scooping and fluffy jasmine rice for soaking up all that gorgeous sauce — honestly, the sauce-to-rice ratio is where the real joy happens. Garnish with extra fresh cilantro (coriander) and a wedge of lime on the side if you like a little extra brightness. For a lighter option, they’re also great served over cauliflower rice or try my stir-fried Indian Cabbage. And if you want to turn dinner into a proper spread, a simple raita — yogurt with cucumber and a pinch of cumin — makes a lovely cooling side. And you can find ideas for Indian appetizers here.

If you’ve tried this coconut butter chickpeas or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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A coconut take on classic butter masala — tender chickpeas simmered in a rich tomato-butter sauce with warming Indian spices, finished with creamy coconut milk and a squeeze of lime. Bold, comforting, and weeknight easy. Find step-by-step photos and more recipe tips above.

Melt the butter in a large skillet or saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until very soft and lightly golden.
Add the garlic and ginger and cook for about 30 seconds until fragrant. Sprinkle in the baking soda and stir well — the onions will deepen in color quickly.
Stir in the tomato paste and cook for 2–3 minutes, stirring frequently, until it darkens slightly and looks glossy.
Add the garam masala, cumin, curry powder, coriander, smoked paprika, turmeric, and Kashmiri chili powder. Cook for about 30 seconds, stirring constantly, to bloom the spices.
Add the chickpeas and broth and stir to combine. Bring to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas. Add more broth if needed to reach your preferred consistency.
Lower the heat and stir in the coconut milk, lime juice, and salt. Simmer gently for 5 minutes until creamy. Keep the heat low to prevent the coconut milk from splitting.
Remove from heat and stir in the fresh cilantro and crushed fenugreek leaves if using. Let rest for 5 minutes before serving.
Serve hot with naan and jasmine rice, garnished with extra cilantro and lime wedges.

Important Ingredient Tips: Use full-fat coconut milk for the best creamy texture — light coconut milk will make a thinner, less rich sauce. Kashmiri chili powder gives beautiful color with mild heat; if substituting cayenne, start with just ¼ teaspoon as it is significantly hotter. Fenugreek leaves (kasoori methi) are optional but highly recommended — they add a subtle, aromatic quality that gives the curry a distinctly restaurant-style flavor.
Key Recipe Tips: Don’t rush the onions — 8–10 minutes of slow cooking builds natural sweetness that forms the base of the sauce. Always bloom the spices briefly in the butter before adding liquid. Keep the heat low once the coconut milk is added to prevent splitting. Let the dish rest off the heat for 5 minutes before serving.
Storage Tips: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or coconut milk to loosen the sauce. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Make-Ahead Tips: This dish is excellent made a day ahead — the flavors deepen significantly overnight. It’s also a great batch-cook recipe; double the quantity and freeze half in portions for easy future meals.
FAQs:
Does coconut milk change the flavor a lot? It adds a mild sweetness and richness that keeps the dish lower in dairy without sacrificing creaminess. The tomato, spices, and lime keep it from tasting overly coconutty.
Is this dish spicy? It’s mild to medium, depending on how much chili powder you use. Start with ½ teaspoon for a gentle warmth and increase to taste.
Can I use dried chickpeas? Yes — make sure they’re fully cooked and very tender before adding them to the sauce. Undercooked chickpeas won’t soften further once they’re in the curry.
What does the lime juice do? It brightens and balances the richness of the butter and coconut milk, lifting the whole dish. Don’t skip it — it makes a real difference.
What’s the best way to serve butter chickpeas? With warm naan for scooping and fluffy jasmine rice for soaking up the sauce. A simple cucumber raita on the side is a lovely addition.

Keywords: Curry, butter chickpeas, Indian butter chickpeas, chickpea curry recipe, Indian chickpeas, dairy-free butter masala, vegan Indian curry, Indian curry

More Indian-Inspired Recipes (But With Chicken)

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Easy Coconut Rice Recipe

admin — Mon, 13 Apr 2026 09:11:25 +0000

This coconut rice recipe is just as easy to make as plain and is bursting with coconut flavor.

This coconut rice recipe is one of my family’s favorite rice recipes. It’s right up there with our cilantro lime rice, saffron rice, and Mexican rice. It’s ridiculously simple to make, too!

I love this coconut-infused rice with Indian and Thai curries like our chicken curry or this easy vegetable curry. It’s also perfect for rice bowls and burritos and is incredible topped with black beans or these sweet and sour meatballs!

Key Ingredients

Rice: I love long-grain Jasmine rice for this recipe. It plumps up beautifully and stays fluffy, and its aromatic fragrance works nicely with the coconut. If you do not have jasmine rice, use another long-grain variety like basmati rice.
Coconut Milk: You’ll want to use full-fat coconut milk from a can (or fresh coconut milk if you have access to it). When shopping for canned coconut milk, I shake the can. If I hear lots of liquid, I put it back and find a can that doesn’t sound like much when I shake it. This means it’s full of coconut cream, which will help make the rice taste even more delicious.
Salt: I always cook my rice with a bit of salt and do the same for coconut rice.

Find the full recipe with measurements below.

How to Make the Best Coconut Rice

Tip 1: No rinsing required. It might be a surprise, but we don’t rinse our rice for this recipe, especially when using long-grain rice. Of course, we usually do, but in this recipe, if you use long-grain Jasmine rice, you don’t need to. In fact, after testing the recipe for rinsed and unrinsed rice, we found that the unrinsed rice tasted more like coconut.

Tip 2: Cooking your rice. Making coconut rice is no different from making regular rice. First, combine everything in a saucepan, bring to a boil, reduce the heat to a low simmer, and cover and cook for 15 minutes. After 15 minutes, turn off the heat and leave the pot alone for 10 to 15 minutes so the rice has the chance to steam and absorb any excess liquid.

Serving Suggestions

This coconut rice is perfect for almost any dish you would have served with plain rice. It’s perfect in rice bowls, with curries, Thai dishes, stir-fries, and as a side to chicken and fish. Try one of these dishes:

Easy Coconut Rice

PREP
5 mins
COOK
25 mins
TOTAL
30 mins

Coconut rice is just as easy to make as plain rice and tastes fantastic! All we need to do is swap half of the water for coconut milk. This coconut rice is perfect for almost any dish served with plain rice. It’s perfect in rice bowls, with curries, Thai dishes, stir-fries, and as a side to chicken and fish.

*Long-grain rice works best in this recipe. Shorter grain rice tends to be more sticky.

4 Servings

You Will Need

1 cup long-grain Jasmine white rice

3/4 cup well-stirred full-fat coconut milk

3/4 cup water

1/4 teaspoon fine sea salt

1 scallion, thinly sliced, optional, substitute chopped chives

Directions

1Place the rice (we do not rinse the rice), coconut milk, water, and salt in a medium, heavy-bottomed saucepan over medium-high heat.

2Bring to a boil and cook for one minute. Stir once, turn the heat to low, cover the saucepan with its lid, and cook for 15 minutes.

3Do not lift the lid. Turn off the heat and let the rice steam for 10 minutes.

4Remove the lid and fluff the rice with a fork. Serve with sliced scallions.

Adam and Joanne’s Tips

Storing: Cooked coconut rice can be stored in an airtight container in the refrigerator for up to three days or frozen for up to a month.
Rinsing the rice: We do not rinse long-grain jasmine rice for this recipe. We made it with rinsed and unrinsed rice and found similar results. If anything, the unrinsed rice tasted more like coconut. If you have medium-grain or short-grain rice, you might consider rinsing it before following our recipe.
Sugar: While we prefer coconut rice without sugar, many authentic recipes call for adding 1 to 2 teaspoons. Feel free to add this in step one.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
3/4 cup
/
Calories
253
/
Total Fat
9.4g
/
Saturated Fat
8.1g
/
Cholesterol
0mg
/
Sodium
155.2mg
/
Carbohydrate
38.3g
/
Dietary Fiber
0.6g
/
Total Sugars
0.1g
/
Protein
4.2g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Easy Coconut Black Beans Recipe

admin — Mon, 30 Mar 2026 04:47:34 +0000

These coconut black beans are the creamiest, most delicious beans! Thanks to canned coconut milk, they have a delicate coconut flavor, which is incredibly delicious when you squeeze fresh lime on top.

I absolutely love black beans, and these coconut black beans have quickly become a favorite way to cook them. They really couldn’t be any easier! Just toss the beans, coconut milk, garlic, onion, and spices into a large pot and simmer until the beans are tender and creamy and the liquid has thickened slightly.

I love serving these beans with cilantro lime rice or Mexican rice. They’re also fantastic as a filling for burritos! And as a bonus, unlike many bean recipes, you don’t need to soak the black beans before cooking.

Key Ingredients

Black Beans: This recipe calls for 2 cups of dried beans, which is about 1 pound. Most bags sold in stores are 1 pound.
Coconut Milk: For the best results, use a 14-ounce can of full-fat coconut milk. Light coconut milk will still work but will not make the beans as creamy.
Garlic and Onion: I toss whole garlic cloves and half an onion into the pot with our beans, adding light garlic and onion aroma and flavor.
Spices: This recipe keeps the seasoning simple yet flavorful with a bay leaf, ground cumin, a pinch of cinnamon, salt, and pepper.
Cilantro and Lime: Just before serving, top the beans with fresh cilantro and a squeeze of lime juice. Feel free to add other toppings you enjoy, such as chopped tomatoes, onions, pickled onions, or crumbled cojita cheese.

How to Make Coconut Black Beans

One of the best things about this recipe is how easy it is! You’ll combine all the ingredients in a pot and simmer until the beans are creamy and tender. You’ll be adding dried black beans, spices, garlic, half an onion, coconut milk, and water to the pot.

It’s important to use unsweetened coconut milk for this recipe. We experimented with coconut water, but the sugar content made the beans overly sweet and imparted a strong coconut flavor. Unsweetened coconut milk, on the other hand, adds a lovely creaminess and a subtle coconut hint. The spices provide depth, while the onion and garlic enhance the aroma and flavor of the beans.

After simmering for 1 ½ to 2 hours, the beans will be tender. To achieve a thicker consistency, increase the heat slightly and simmer until the liquid reduces and clings to the beans. These creamy coconut black beans are incredibly versatile. While I enjoy them straight from the pot, they’re also delicious, served over rice, in tortillas, with eggs, or alongside virtually any dish.

For a complete meal, try these coconut black beans with our easy ground pork tacos, creamy avocado lime sweet potato noodles, or these chicken fajitas.

Easy Coconut Black Beans

PREP
5 mins
COOK
2 hr
TOTAL
2 hr 5 mins

These coconut black beans cannot get much easier. You just need a little bit of time. Throw everything into a large pot and simmer until the beans are tender. Using coconut milk for the liquid makes the beans extra creamy. They have a delicate coconut flavor, which is delicious when you squeeze fresh lime on top before serving. When choosing the coconut milk, make sure it is unsweetened. For the creamiest beans, use full-fat canned coconut milk. Reduced-fat canned or refrigerated coconut milk, often found near dairy milk, does work, but the beans will be slightly less creamy and rich.

Makes 6 cups

You Will Need

2 cups dried black beans, picked through, rinsed (about 1 pound)

3 cloves garlic, smashed and peeled

1/2 medium onion, peeled, left unchopped

1 bay leaf

1 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1 (14oz) can unsweetened coconut milk, about 1 3/4 cups

Water

Salt and ground black pepper

Handful fresh cilantro

1 lime

Optional toppings: tomatoes, avocado, and cojita cheese

Directions

1Add black beans, garlic, onion, bay leaf, cumin, cinnamon, and coconut milk to a large pot. Cover the beans with 2 inches of water.

2Bring to a boil, stir, and then reduce the heat to a low simmer. Cook uncovered until the beans are tender, 1 ½ to 2 hours. As they cook, stir the beans every once in a while and add extra water if they look dry.

3Remove the onion, garlic, and bay leaf when the beans are tender. Taste and season with salt and pepper (start with 1/4 teaspoon and go from there).

4Increase the heat to medium and bring to a rapid simmer. Simmer the beans, stirring often, until the liquid thickens, 5 to 10 minutes.

5Serve with fresh cilantro and a squeeze of lime. Top with optional toppings.

Adam and Joanne’s Tips

Coconut milk: One 14-ounce can of coconut milk should be close to 1 ¾ cups. If you are slightly under, simply add additional water to make up the missing liquid.
Storing: Store coconut black beans covered in the refrigerator up to 5 days and in the freezer up to one month.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 cup
/
Calories
191
/
Protein
8 g
/
Carbohydrate
22 g
/
Dietary Fiber
8 g
/
Total Sugars
1 g
/
Total Fat
9 g
/
Saturated Fat
8 g
/
Cholesterol
0 mg
/
Sodium
104 mg

AUTHOR:

Joanne Gallagher

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Curried Coconut Red Lentil Soup (Vegan & Creamy)

admin — Tue, 17 Mar 2026 16:57:36 +0000

This curried coconut red lentil soup is creamy, cozy, and packed with plant-based protein. It’s an easy lentil soup that’s vegan, hearty, and perfect for weeknights.

At A Glance

Ready In: 45 minutes
Serves: 4
Diet: Vegan, dairy-free, gluten-free
Nutrition Highlights: High in plant-based protein and fiber
Main Ingredients: Red lentils, coconut cream, curry paste, mild curry powder, spinach
Flavor Profile: Creamy, gently spiced, slightly sweet, fresh lime finish
Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
Best Served With: Crusty bread or warm naan for dipping

This curried coconut red lentil soup is one of those dinners I turn to when I want something nourishing but low effort. The red lentils break down beautifully, giving you that naturally creamy texture without needing any dairy or blending. The Thai red curry paste and curry powder work together to create warmth and depth, while the coconut cream makes it rich and silky.

You’ve got sweetness from the carrots and onion, gentle heat from the spices, and a fresh pop at the end from lime juice. The baby spinach wilts right in, adding color and a boost of fiber and nutrients.

It’s high in plant-based protein and fiber thanks to the lentils, completely vegan, and naturally gluten-free. It’s also great for meal prep — the flavors deepen as it sits, and it freezes like a dream. If you’re looking for an easy lentil soup that feels a little special but uses everyday ingredients, this is it.

Per serving: 370 calories, 15 grams protein, and 17grams fiber. Serve with a high-protein toast for extra 10 grams of protein.

You might also like these high-protein vegetarian dinner recipes: tofu rice bowls, lentil mushroom Bolognese, black bean tacos, or high-protein butternut squash soup. For a non-vegetarian version, check out this lentil soup with chicken. Check out more meals high in protein and fiber here.

What You’ll Need

Here is what you’ll need for this coconut red lentil soup recipe. Find the full measurements in the recipe card below.

For aromatic base (flavor foundation) – onion, celery, carrots, salt, and oil for cooking; I use olive oil most of the time, but you can use avocado, coconut, or canola oil here
Flavor Boosters: garlic for warmth and punch, fresh ginger for a gentle zing that lifts the soup, Thai red curry paste for that bold curry flavor, and mild curry powder for extra warmth and color, tomato paste for richness, color, and umami, sugar or honey to balance the acidity and spice
Red lentils – high in protein and fiber; they cook quickly and turn creamy
Vegetable stock – builds savory depth (have extra to thin if needed)
Coconut cream – makes it luxuriously creamy (you can swap for full-fat coconut milk for a lighter option)
Baby spinach – adds nutrients and color
Lime juice – brightens and balances the richness (don’t skip!)
Fresh cilantro (coriander) – fresh, herby finish
Chili crisp (optional) – for extra heat and texture
To Serve: Toast or crusty bread – perfect for dunking

How To Make Coconut Red Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for coconut red lentil soup.

Sauté onion, celery, carrot, and salt in olive oil until soft and fragrant.
Add garlic and ginger; cook briefly.
Stir in curry paste, curry powder, tomato paste, and sugar; cook to deepen flavor.
Add rinsed red lentils and vegetable stock. Bring to a boil, then simmer about 20 minutes until lentils are soft.
Stir in coconut cream and simmer 5–10 more minutes.
Add spinach and let it wilt.
Finish with lime juice, adjust salt, and serve with coriander and optional chili crisp.

Watch The Video

Recipe Tips

Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.
Layer your salt. A small pinch during sautéing makes a big difference later.
Want it smoother? Blend half the soup with a stick blender for extra creaminess.
More heat? Add chili flakes or extra curry paste.
Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.
Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Serving Suggestions

I love serving this curry lentil soup with thick slices of toasted sourdough or warm naan for dipping. It also pairs beautifully with a simple cucumber salad dressed with lemon and olive oil to balance the richness. If you want to make it extra hearty, serve it over steamed rice for a cozy bowl situation.

If you’ve tried this coconut red lentil soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

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If you love a creamy red lentil soup with curry and coconut flavors, this one’s for you. It’s a simple vegan lentil soup that’s filling, freezer-friendly, and so satisfying. Find step-by-step photos and more recipe tips above.

Sauté the base: Heat olive oil in a large pot over medium heat. Add onion, celery, carrot, and salt. Cook for 5–7 minutes, until softened and fragrant.
Add the flavor boosters: Stir in garlic and ginger and cook for 1 minute. Add red curry paste, curry powder, tomato paste, and sugar. Stir and cook for another 1–2 minutes to deepen the flavors.
Simmer the soup: Add red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer gently for about 20 minutes, or until lentils are soft and starting to break down.
Stir in coconut cream: Add coconut cream and simmer for another 5–10 minutes until thick and creamy. Stir in baby spinach and cook just until wilted.
Finish & serve: Add lime juice. Taste and adjust salt as needed. Serve hot, topped with coriander and a swirl of reserved coconut cream if desired.

Can I use brown or green lentils instead? Red lentils are best here because they break down and create that creamy texture. Brown or green lentils will stay firmer and change the consistency.
Can I use canned lentils? Yes. Use 2 cans (14–15 oz each), drained and rinsed. Reduce the stock to 2½–3 cups and simmer to develop flavor. Blend part of the soup if you’d like it creamier.
Is this lentil soup spicy? It has mild warmth. Adjust the curry paste to your spice preference.
Can I use coconut milk instead of coconut cream? Yes. Full-fat coconut milk works well and makes it slightly lighter.
How do I make it extra creamy? Blend part of the soup or add an extra spoonful of coconut cream on top.
Is this vegan and gluten-free? Yes, this vegan lentil soup is naturally dairy-free and gluten-free — just double-check your curry paste label to be sure.
Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.
Layer your salt. A small pinch during sautéing makes a big difference later.
Want it smoother? Blend half the soup with a stick blender for extra creaminess.
More heat? Add chili flakes or extra curry paste.
Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.
Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Keywords: Coconut Red Lentil Soup, vegan soup, curried soup, curry lentil soup, high-protein soup

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Curried Coconut Apple Carrot Soup

admin — Tue, 27 Jan 2026 14:06:52 +0000

How to make curried coconut carrot soup with apple, potatoes and coconut milk. This simple soup is hearty, thick, and very satisfying! Jump to the Curried Coconut Apple Carrot Soup Recipe or read on to see our tips for making it.

– This Recipe is Sponsored by Pillsbury –

How to Make Curried Apple, Potato and Carrot Soup

We love hearty soups that are thick and satisfying and this easy soup recipe absolutely delivers! Just like when making our creamy vegetable soup, we blend in potatoes to make the soup thick and creamy. In addition to the potatoes, this curried soup combines apples, celery, coconut milk, and just enough curry powder to add spice and amazing flavor.

The soup is really simple to make. Start by adding lots of carrots, celery, apples and potatoes to a big pot with some olive oil. Cook them until slightly softened, and then add curry powder, which is a spice blend with coriander, mustard seeds, cumin and more.

When there’s a little color on the vegetables and they are starting to soften, we add creamy unsweetened coconut milk as well as chicken or vegetable stock. [Here’s our homemade chicken stock as well as our recipe for homemade veggie broth]

After simmering for a 10 to 15 minutes, the vegetables and apple will be soften enough to blend. We use an immersion blender to puree the soup until creamy, but adding the soup to a blender will work, too.

Just before serving, as an optional step, you can stir in some half-and half or cream, making it luxurious. We also love to serve it with a dollop of yogurt on top. For a dairy-free soup, simply eliminate this from the recipe. It is still excellent without it. Or add a drizzle of our favorite tahini sauce on top, instead.

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Curried Coconut Apple Carrot Soup

PREP
15 mins
COOK
30 mins
TOTAL
45 mins

Just before serving, we stir in some half-and half or cream, making it luxurious and serve it with a dollop of yogurt on top. If you wanted the carrot soup to be dairy-free simply eliminate this from the recipe. It is still excellent without it. Or add a drizzle of our favorite tahini sauce on top instead.

Makes approximately 4 large or 6 small servings

You Will Need

2 tablespoons extra-virgin olive oil

1 pound carrots, peeled and chopped (5 to 6 medium)

2 Granny Smith apples, peeled and chopped

3 stalks celery, chopped

1 pound yellow or red potatoes, chopped (3 to 4 medium)

1 1/2 teaspoons curry powder

1/4 teaspoon red pepper flakes

1 (14 ounce) can light coconut milk

2 cups chicken stock, see our homemade chicken stock recipe

1/3 cup half and half, optional

2 tablespoons fresh lime juice

Salt and fresh ground black pepper

1/4 cup plain yogurt

Fresh chopped herbs such as dill or cilantro

Freshly baked Pillsbury biscuits or rolls

Directions

1Heat 3-quart saucepan over medium heat, add olive oil then add carrots, apples, celery and the potatoes. Cook, stirring occasionally, 5 to 8 minutes or until vegetables and apples begin to sweat.

2Stir in curry powder, red pepper flakes and 1 teaspoon of salt. Cook 2 minutes, and then add coconut milk and chicken stock. Simmer soup until the vegetables are soft, about 20 minutes.

3Use an immersion blender to blend the soup until creamy. Remove from heat then add half-and-half and lime juice. Taste for seasoning and adjust with salt and/or pepper.

4Divide soup between bowls then top with 1 tablespoon of yogurt and a sprinkle of fresh chopped dill. Serve with warm biscuits or bread rolls.

Adam and Joanne’s Tips

Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
302
/
Total Fat
18.4g
/
Saturated Fat
12g
/
Cholesterol
2.2mg
/
Sodium
194.7mg
/
Carbohydrate
32.7g
/
Dietary Fiber
5.8g
/
Total Sugars
12.2g
/
Protein
6.4g

AUTHOR:

Joanne Gallagher

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