Vegan Coconut Lentil Curry Recipe

Published on September 13th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Vegan Coconut Lentil Curry in a pan with lime on the side

I need a quick & hearty vegan dinner for the family or a meal prep idea for the week. Vegan Lentil Coconut Curry will be a welcomed addition to your recipe book.

Lentils are a perfect fit for vegans containing 12 grams of protein for 1/2 a cup of cooked lentils, making this recipe higher in protein than half a roasted chicken. The bonus of healthy plant-based fats in coconut milk & coconut oil and turmeric, ginger, garlic, chopped tomatoes, red chilies, cumin, coriander seeds, and fresh cilantro assembles this into a vegan superfood bowl. Feel free to add extra vegetables such as broccoli, cauliflower, kale, or spinach. Anything you have in the fridge will be a match.

The recipe below is a medium heat curry, don't hesitate to add more heat or take some away.  

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
4 persons


  • 1 medium Yellow Onion, small dice

  • 4 cloves Garlic, minced

  • 2 teaspoons Fresh Ginger, minced

  • 2 cups Dried Mixed Lentils, the colors of mixed lentils are nice in the dish however any type of lentils will work. 

  • 1 x 14 ounces tin Unsweetened Coconut Milk 

  • 2 x 14 ounces of tins Diced Tomatoes

  • 2 cups Low Sodium Vegetable Stock

  • 1 teaspoon Turmeric Powder

  • 1 teaspoon Cumin Seeds

  • 1 teaspoon Coriander Seeds

  • 1 Dried Red Chili, or 1/2 teaspoon cayenne pepper

  • 1/2 bunch Fresh Cilantro, chopped

  • 1 teaspoon Kosher Salt

  • 2 teaspoons Coconut Oil 


Place a medium-sized heavy bottom pot onto the stovetop, turning the heat to medium. 

Spoon in the coconut oil, warm for 30 seconds, then add the cumin & coriander seeds, stirring them around with a wooden spoon until they start to pop & brown. 

Add the onions, ginger & garlic, sauté for 1 minute until the onions are translucent. 

Add the lentils and turmeric, stirring for 1 minute to toast the lentils.  

Add the diced tomatoes, coconut milk, and vegetable stock to the pot. Stir using a wooden spoon until the curry starts to simmer. 

Reduce the heat to low, cover the pot with a lid & let simmer for 30-40 minutes until the lentils have softened. Stir every 10-15 minutes, ensuring the curry does not burn on the bottom. If the lentils start to look a bit dry, add in an additional 1/2 cup of water. 

Once the lentils have softened & the sauce has thickened, add the salt & taste to your preference. You can also add some extra spice at this point. 

Using a ladle, portion the vegan lentil coconut curry into medium-sized bowls. Top with fresh chopped cilantro, there you have it, a fine-tuned meal in less than an hour. 

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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