Vegan Coconut Lentil Curry
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This vegan coconut lentil curry is so flavorful, it tastes like it’s cooked for hours with many ingredients! Luckily, it comes together easily in one pan.
Packed with protein-rich lentils, this vegan curry will leave you full and happy.
This hearty comfort food is exactly what your boring dinner routine needs and you won’t even need to bring out tons of kitchen equipment and ingredients for it.
Think of it as an Indian Dal-inspired dish with an American twist that’s ready to bring all the spiciness and zest you could ask for.
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Curry with yogurt on a vegan diet? Yes, you can! Check out our recipe for homemade vegan yogurt.
And after a rich and aromatic curry, candied grapes are the perfect sweet finish your palate needs!
Why You’ll Love This Vegan Coconut Lentil Curry Recipe
- This vegan coconut lentil curry comes together in one pan—no special prep work needed!
- With its hearty texture and layers of rich flavors, this creamy coconut lentil curry is the ultimate vegan comfort food.
- This red lentil curry goes well with everything, from rice and flatbread to leafy salads and roasted root vegetables!
Ingredients And Substitutions
Coconut oil – For cooking the aromatics.
Yellow onion, garlic cloves, fresh ginger root, and Serrano pepper – They build a flavorful base that adds depth to this vegan coconut lentil curry.
Fresh cilantro – The leaves add vibrant flavor, while the tender stems add texture and earthy depth to the creamy coconut curried lentils.
Curry powder – Of course, you’ll need curry powder to make this coconut lentil curry recipe. Feel free to adjust the amount to your liking!
Dry red lentils – This type of lentil provides the best texture, and their mild flavor is perfect for taking on the aromatic herbs and spices of the lentil coconut curry sauce. We haven’t tried this recipe with canned lentils.
Low-sodium vegetable broth – For adjusting the vegan coconut curry lentil’s consistency and adding flavor.
Full-fat coconut milk – Ties everything together with its richness and creaminess.
Salt – Don’t forget to taste and season the lentil and coconut curry accordingly. You can also add fresh ground black pepper.
For serving:
Cooked rice, pickled red onion, and cilantro – Together with the red lentil curry, they create a hearty and comforting meal. However, you can also bulk this creamy curry out with other veggies instead.
Toss carrots and potatoes with the lentils, add fresh spinach in the last few minutes of cooking, or boost the meal’s protein content with chickpeas added to the pan with the coconut milk.
Tips For Making This Recipe
Rinse the Lentils
Rinse your lentils before adding them to avoid a bitter taste in the red lentil curry.
Reduce the Fat Content
If you want to reduce the fat content of this coconut and red lentil curry, substitute coconut milk with silken tofu whipped with a bit of coconut extract. You can also saute the onions in vegetable broth instead of coconut oil.
Speed Up the Process
Prepare in advance by chopping and dicing the ingredients the day before. Store them in separate airtight containers in the fridge to keep them fresh.
Lentil Coconut Curry Recipe FAQs
What lentils are best for curry?
This coconut lentil curry recipe uses red dry lentils, which break down quickly and create a soft, stew-like texture that complements the rich, Indian-inspired flavors. Yellow lentils could be a suitable alternative, but brown lentils and green lentils will likely yield a different texture for this curry.
What is a vegan alternative to coconut milk in curry?
We have only made this red lentil curry with creamy coconut milk, but cashew milk might also work.
What can I serve vegan coconut lentil curry with besides rice?
You can serve these coconut curried lentils with pita or naan if you’re looking for a rice alternative. Riced cauliflower or quinoa will also be satisfying with this rich and hearty vegan curry recipe.
What is the best substitute for cilantro?
If you don’t like cilantro, you can make this coconut lentil curry with flat leaf parsley for a pop of freshness but a slightly different flavor profile.
How long can I store lentil and coconut curry?
You can store leftover coconut and red lentil curry in an airtight container in the fridge for up to 6 days or in the freezer for up to 3 months.
More Delicious Vegan Main Dish Recipes
- Lentil Shepherd’s Pie
- Chili Baked Potato
- Vegan Meatloaf
- Vegan Bean and No Bacon Soup
- Vegan Black Bean Burger
I found this recipe for Vegan Naan that I HAVE to try!
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Vegan Coconut Lentil Curry
Equipment
Ingredients
- 1 tbsp coconut oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 2-inch piece fresh ginger, minced
- 1 Serrano pepper, minced
- 1 small bunch cilantro stems and leaves separated, both minced
- 1 tbsp curry powder
- 1 lb dry red lentils
- 4 cups low-sodium vegetable broth
- 1 13.5 oz can full-fat coconut milk
- Salt to taste
For serving (optional):
Instructions
- Heat coconut oil in a large saucepan over medium heat. Once hot, add the onion and cook for 4 minutes or until translucent.
- Add the garlic, ginger, and Serrano pepper.
- Cook for 1 minute, then add the cilantro stems and curry powder. Cook for another minute.
- Rinse the lentils briefly, then stir them in with the vegetable broth.
- Cover the pan and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Remove the lid and add the coconut milk and minced cilantro leaves. Cook for 5 minutes or until the lentils are tender and the sauce has thickened.
- Season with salt to taste and serve with rice, pickled onion, and extra cilantro. Enjoy!
Notes
- Rinse your lentils before adding them to avoid a bitter taste in the red lentil curry.
- If you want to reduce the fat content of this coconut and red lentil curry, substitute coconut milk with silken tofu whipped with a bit of coconut extract. You can also saute the onions in vegetable broth instead of coconut oil.
- Prepare in advance by chopping and dicing the ingredients the day before. Store them in separate airtight containers in the fridge to keep them fresh.
