Foil-Packet Coconut Curry Lentil and Vegetable Stew

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 cup (200 g) dry red lentils, rinsed
• 1 (13.5 oz / 400 ml) can full-fat coconut milk
• 1 1/2 cups (360 ml) vegetable broth
• 1 medium sweet potato (about 10 oz / 280 g), diced 1/2-inch
• 2 cups (200 g) cauliflower florets, bite-size
• 1 red bell pepper, diced
• 1/2 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp (15 g) fresh ginger, grated
• 2 tbsp yellow curry paste
• 1 tbsp olive oil
• 1 tbsp soy sauce (or tamari)
• 1 tsp packed brown sugar
• 1/2 tsp kosher salt, plus more to taste
• 1 cup (150 g) cherry tomatoes, halved
• 3 cups (90 g) baby spinach
• 1 tbsp fresh lime juice
• To serve: cooked rice or naan, cilantro, lime wedges

Do This

• 1) Heat oven to 425°F (218°C). Set a rimmed sheet pan in the middle rack.
• 2) Rinse lentils. In a bowl, whisk coconut milk, broth, curry paste, oil, soy sauce, brown sugar, and salt.
• 3) Divide lentils + vegetables among 4 large foil sheets; pour curry-coconut liquid over each.
• 4) Seal packets tightly and place on the sheet pan.
• 5) Bake 45 minutes, until lentils and sweet potato are tender.
• 6) Carefully open (steam). Stir in spinach; let sit 2 minutes to wilt. Finish with lime juice.
• 7) Serve over rice or with naan; top with cilantro and extra lime.

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Why You’ll Love This Recipe

• Big flavor, minimal cleanup: everything cooks in sealed foil packets, so you mostly just toss and bake.
• Rich and cozy: coconut milk turns into a thick, curry-scented broth that tastes like it simmered all day.
• Plant-forward and filling: red lentils plus hearty vegetables make it satisfying without feeling heavy.
• Great for meal prep: leftovers reheat beautifully for lunches and easy weeknight dinners.

Grocery List

• Produce: 1 medium sweet potato, 1/2 yellow onion, 1 red bell pepper, 1 small head cauliflower, 1 cup cherry tomatoes, 3 garlic cloves, fresh ginger, baby spinach, limes, cilantro (optional)
• Dairy: Optional: plain yogurt for topping (or coconut yogurt for dairy-free)
• Pantry: dry red lentils, 1 can full-fat coconut milk, vegetable broth, yellow curry paste, olive oil, soy sauce (or tamari), brown sugar, kosher salt, black pepper, rice or naan for serving

Full Ingredients

For the foil-packet curry lentil stew

• Dry red lentils: 1 cup (200 g), rinsed and drained
• Full-fat coconut milk: 1 can (13.5 oz / 400 ml)
• Vegetable broth: 1 1/2 cups (360 ml)
• Yellow curry paste: 2 tbsp (adjust to taste; see Variations if using curry powder)
• Olive oil: 1 tbsp
• Soy sauce or tamari: 1 tbsp
• Brown sugar: 1 tsp, packed
• Kosher salt: 1/2 tsp, plus more to taste
• Black pepper: 1/4 tsp
• Sweet potato: 1 medium (about 10 oz / 280 g), peeled and cut into 1/2-inch (1.25 cm) cubes
• Cauliflower florets: 2 cups (about 200 g), cut into bite-size pieces
• Red bell pepper: 1 medium, cut into 1/2-inch dice
• Yellow onion: 1/2 medium (about 100 g), thinly sliced
• Cherry tomatoes: 1 cup (about 150 g), halved
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tbsp (15 g), finely grated
• Baby spinach: 3 cups (90 g)
• Fresh lime juice: 1 tbsp (plus lime wedges for serving)

For serving (optional but recommended)

• Cooked jasmine or basmati rice: 3 cups cooked (from about 1 cup / 185 g dry rice)
• Cilantro: 1/4 cup leaves, roughly chopped
• Lime wedges: 1–2 limes, cut into wedges
• Crunchy topper: 1/3 cup roasted cashews or roasted pumpkin seeds
• Creamy topper: plain yogurt or coconut yogurt

Step-by-Step Instructions

Step 1: Preheat the oven and prep your foil

Arrange an oven rack in the middle position. Preheat the oven to 425°F (218°C). Set out a rimmed sheet pan (this makes the packets easier to move and catches any drips).

Tear off 4 large sheets of heavy-duty aluminum foil, each about 18 x 18 inches. If your foil is thin, use a double layer for each packet to prevent leaks.

Step 2: Rinse the lentils and chop the vegetables

Rinse 1 cup (200 g) red lentils in a fine-mesh strainer until the water runs mostly clear; drain well.

Prep the vegetables so they cook evenly: dice the sweet potato into 1/2-inch cubes, cut the cauliflower into bite-size florets, dice the bell pepper, thinly slice the onion, halve the tomatoes, and mince the garlic. Grate the ginger finely so it melts into the broth.

Step 3: Make the coconut curry “simmer sauce”

In a medium bowl, whisk together:

1 (13.5 oz / 400 ml) can coconut milk, 1 1/2 cups (360 ml) vegetable broth, 2 tbsp yellow curry paste, 1 tbsp olive oil, 1 tbsp soy sauce (or tamari), 1 tsp packed brown sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Whisk until the curry paste is mostly dissolved. A few small specks are fine; they’ll melt as it bakes.

Step 4: Assemble the foil packets (like little stew pots)

Lay the foil sheets flat. Divide the lentils evenly among the center of each sheet (about 1/4 cup / 50 g lentils per packet).

Divide the sweet potato, cauliflower, bell pepper, onion, tomatoes, garlic, and ginger evenly among the packets.

Slowly pour the coconut curry mixture evenly over each packet (about 3/4 cup liquid per packet). The vegetables should be mostly submerged so the lentils can properly simmer.

Step 5: Seal tightly to trap steam, then bake

Bring two opposite sides of the foil up and together, then fold down several times to seal. Fold in the remaining sides tightly to create a well-sealed packet with a little air space above the liquid (this helps heat circulate).

Place the packets on the rimmed sheet pan. Bake at 425°F (218°C) for 45 minutes, until the sweet potato is tender and the red lentils have broken down slightly, thickening the broth into a stew.

Step 6: Finish with spinach and lime (carefully open the packets)

Remove the sheet pan from the oven. Let the packets rest for 10 minutes (this finishes the simmering and makes them safer to open).

Carefully open each packet by cutting a slit across the top with scissors or a knife, then peeling back the foil slowly. Watch for hot steam.

Stir in 3 cups (90 g) baby spinach (divide it among packets). The heat of the stew will wilt it in about 2 minutes. Stir in 1 tbsp lime juice across the packets (or to taste).

Step 7: Serve and top like you mean it

Taste and add salt if needed. Spoon the stew over rice (or serve with warm naan). Finish with cilantro, lime wedges, and a crunchy topper like cashews or pumpkin seeds for texture.

Pro Tips

• Cut matters: Keep sweet potato cubes at 1/2-inch so they soften in the same time the lentils cook.
• Prevent leaks: Use heavy-duty foil and place packets on a rimmed sheet pan. If your foil is thin, double-layer it.
• Control thickness: If you like a thicker stew, let the open packets stand for 5 minutes before serving. If it’s too thick, stir in 2–4 tbsp hot broth per packet.
• Spice level: Curry pastes vary. Start with 2 tbsp for medium heat; add 1 more tbsp after baking (stir it in well) if you want it hotter.
• Don’t skip the lime: That final acidity makes the coconut milk taste richer and keeps the flavors bright.

Variations

• Curry powder version: Replace the curry paste with 2 tbsp curry powder plus 1 tsp ground turmeric and 1/2 tsp ground cumin. Add 1 extra pinch of salt to compensate for the missing paste seasoning.
• Higher-protein: Add 1 (15 oz / 425 g) can chickpeas, drained and rinsed, dividing them among packets (you may need an extra sheet pan).
• Different veggies: Swap cauliflower for 2 cups green beans (trimmed) or add 1 cup frozen peas by stirring them in with the spinach at the end.

Storage & Make-Ahead

Let leftovers cool to room temperature for about 20–30 minutes, then transfer to airtight containers. Refrigerate for up to 4 days.

Reheat in a saucepan over medium-low heat for 6–10 minutes, stirring occasionally, or microwave in a covered bowl for 2–3 minutes, stirring halfway through. Add 1–3 tbsp water or broth if it thickens too much.

Make-ahead tip: Chop the vegetables and whisk the coconut curry sauce up to 24 hours in advance. Store separately in the fridge, then assemble packets right before baking.

Nutrition (per serving)

Approximate (without rice/naan): 520 calories, 16 g protein, 22 g fat, 68 g carbs, 18 g fiber, 680 mg sodium.