Coconut Lentil Curry

If you’re craving something warm, filling and jammed with savory vegan goodness, look no further. This coconut lentil curry, featuring protein rich lentils coconut, ginger and aromatic spices ticks all the boxes!

Course Vegan Main Dish Recipes

Cuisine Indian-Inspired

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 431kcal

Author Holly Waterfall

Ingredients

1 Tablespoon coconut oil
1 small yellow onion diced
4 garlic cloves minced
2 " piece of fresh ginger minced
1 serrano pepper minced
1 small bunch cilantro stems and leaves separated - both minced
1 Tablespoon curry powder
1 pound dry red lentils
4 cups low-sodium vegetable broth
1 13.5-ounce can full-fat coconut milk
salt to taste

To Serve (optional)

Cooked Rice
Pickled Red Onion
Chopped Cilantro

Instructions

Heat the coconut oil in a large saucepan over medium heat. Add the onion to the pan and cook until translucent, about 4 minutes
Add in the garlic, ginger, and serrano. Cook another minute then add the minced cilantro stems and curry powder. Cook a minute longer.
Stir in the lentils and vegetable broth.
Cover the pan and bring to a simmer stirring occasionally for 10 minutes. Remove the lid and add the coconut milk and minced cilantro leaves. Cook another 5 minutes until the lentils are tender and the sauce has thickened. Season with salt to taste.
Serve with rice, pickled onion, and extra cilantro.

Notes

Nutritional Information listed below is for 6 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.

Entire dish - kcal: 2587 F: 74 C: 380 P: 123

Nutrition