Name: Vegan Coconut Lentil Curry Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 persons
Cuisine: Indian
Ingredients: 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

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.

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Medium Heavy Bottom Pot

Medium Mixing Bowl

Soup Ladle

Stovetop

Wooden Spoon

Author: Jennifer Dodd

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Serves

4 persons

Ingredients

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

Instructions

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.

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