Vegan Coconut Lentil Curry
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.
Servings 6 servings
Calories 43kcal
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.
Nutrition
Serving: 1c | Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg