I grew up in a house where dinner was the one time of day everyone came together, no matter how busy life got. And let me tell you, nothing brings people to the table faster than the smell of a rich, spiced curry simmering on the stove.
This Vegan Coconut Lentil Curry is one of those meals that feels like a hug in a bowl—warm, nourishing, and packed with flavor.
Lentils are a powerhouse of protein, coconut milk makes it creamy, and the spices? Oh, they’re what turn this simple dish into something downright irresistible.
Whether you’re cooking for your family or just meal-prepping for the week, this one-pot wonder is about to become a staple in your kitchen.
Tips for Maximum Flavor
- Toast the spices: Don’t skip this step—it makes the curry taste richer and more developed.
- Let it rest: Curries always taste better after sitting for a bit. If you can, let it rest for 10 minutes before serving.
- Add veggies: This curry is flexible—throw in zucchini, peas, or even sweet potatoes.
- Spice it up: If you like more heat, add a chopped serrano or jalapeño when sautéing the onions.
Variations & Substitutions
- No coconut milk? Use cashew cream or a mix of plant milk and a spoonful of nut butter for richness.
- Low on lentils? Chickpeas work great as a substitute.
- Nut-free? Skip the coconut milk and use oat milk instead.
- Gluten-free? It already is! Just double-check your soy sauce or use tamari.
Serving Suggestions
- Serve with basmati rice, quinoa, or warm naan bread.
- Drizzle with chili oil for an extra kick.
- Pair with a simple cucumber-tomato salad for freshness.
Creamy Vegan Coconut Lentil Curry
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: Indian-Inspired
Description
A rich, flavorful, one-pot vegan curry packed with lentils, coconut milk, and warm spices. Perfect for a cozy dinner or meal prep.
Ingredients
Base:
- 1 tbsp coconut oil (or avocado oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 medium carrot, diced
- 1 red bell pepper, diced
Spices:
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp cinnamon (trust me, it makes a difference)
- ½ tsp red pepper flakes (optional, for heat)
- 1 ½ tsp garam masala
- Salt & black pepper to taste
Main Ingredients:
- 1 cup dried red lentils, rinsed
- 1 (14 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 (14 oz) can full-fat coconut milk
- 2 cups vegetable broth (or water)
- 1 tbsp tomato paste
- 1 tbsp soy sauce (or coconut aminos)
- Juice of ½ a lemon or lime
Optional Add-ins & Garnishes:
- 2 handfuls fresh spinach or kale (for extra greens)
- Fresh cilantro, chopped
- Toasted coconut flakes
- Cooked rice or naan for serving
Instructions
Heat coconut oil in a large pot over medium heat. Toss in the chopped onion and let it cook for about 3-4 minutes, stirring occasionally, until soft and slightly golden.
Add the garlic and ginger, and cook for another 30 seconds until fragrant—this is where your kitchen starts smelling amazing.
Stir in the cumin, turmeric, paprika, cinnamon, red pepper flakes, and garam masala. Let them toast for 30 seconds to bring out their flavors. The heat activates the oils in the spices, making everything extra aromatic.
Add the diced carrots and bell pepper, letting them cook for 2 minutes. Then, stir in the rinsed lentils, diced tomatoes, tomato paste, and vegetable broth.
Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for 20 minutes, stirring occasionally.
Pour in the coconut milk and soy sauce, stirring well. Let it simmer for another 10 minutes until the lentils are tender and creamy.
Squeeze in the lemon juice and add fresh spinach if using. Stir and let it wilt for a minute. Taste and adjust seasoning as needed.
Ladle the curry over cooked rice or scoop it up with warm naan. Top with fresh cilantro, toasted coconut flakes, or even a dollop of coconut yogurt for extra creaminess.
Notes
Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: ~320 per serving
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
