Easy Vegan Coconut Lentil Curry
If you’re looking for an easy and delicious pantry meal, try this Vegan Coconut Lentil Curry. It’s a one-pot dish that is full of warming spices and rich coconut flavor. Gluten-free and dairy-free.
- Lentils are so easy to cook. You don’t have to soak them before you cook them.
- You can use canned tomatoes, so the only fresh ingredients you need are the onions and garlic. You can even use frozen or pre-chopped onions from the grocery store.
- This dish cooks in about 45 minutes total, but most of the cooking time is hands-off.
Check the lentils for rocks and then rinse them in a fine-mesh sieve.
Chop the onion and garlic and then sauté in a tablespoon of oil.
Add the lentils, tomatoes, broth and curry to the soup pot and bring everything to a simmer.
After 35 minutes, add the coconut milk, chickpeas, and lime juice. Return to a simmer for a few minutes.
Serve with your favorite gluten-free bread, flatbread, or with Indian Yellow Rice.
Is this Recipe Healthy?
- This recipe is a healthy, nourishing meal. Lentils are an amazing food. They are full of plant-based protein and are generally easy to digest.
- This dish has a nice balance of healthy fat, protein, and carbs, making it a perfect meal.
- Most traditional Indian curries use cream, but this recipe uses full-fat coconut milk to make it dairy-free.
- Use full-fat coconut milk for the richest flavor.
- Check the lentils for rocks before rinsing.
- I recommend using curry powder for this recipe. But, if you don’t have it, you can use a blend of cumin, coriander, and turmeric instead.
- You can make this Vegan Lentil Curry ahead of time and serve it for several days. The leftovers are so delicious and can be easily re-heated in the microwave or on the stovetop.
Can I use red lentils to make lentil curry?
I recommend using brown or green lentils. They hold their shape best when cooking. In a pinch, you can use red lentils, but the texture of the curry will be a bit mushier.
What if I don’t have curry powder?
You can use 1/4 teaspoon each of ground turmeric, coriander, and ground cumin instead.
Can I use reduced-fat coconut milk instead of full-fat coconut milk?
Yes, but the recipe won’t be as flavorful.
Other Healthy Soup Recipes You Might Like
Or, see my entire index of clean eating soup and stew recipes.
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
This Easy Vegan Coconut Lentil Curry is one of my favorite easy, weeknight meals. This is a one-pot meal using pantry ingredients.
- 1 cup brown or green lentils
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 3 cups reduced sodium vegetable broth
- 1 15–ounce can chopped tomatoes
- 1 13.5–ounce can full-fat coconut milk
- 1 13-5 ounce can chickpeas, rinsed and drained
- 1 lime, juiced (optional, for serving)
- Place the lentils in a fine-mesh sieve. Pick through the lentils to make sure there aren’t any tiny rocks. Then, rinse the lentils in cool water. Set aside to drain.
- Next, in a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for 3 minutes.
- Add the lentils, curry powder, broth, and chopped tomatoes to the pot and turn the heat to high. Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer for 35 minutes. The lentils should absorb most of the moisture.
- Once the cooking time is complete, remove the lid and stir in the coconut milk, chickpeas, and lime juice (optional). Let the curry come back to a simmer and then turn off the heat and serve immediately.
- You can freeze any leftovers in an airtight container in the freezer for up to 2 months.
- Defrost in the refrigerator and re-heat the curry on the stovetop or in the microwave.
- If you don’t have curry powder, you can use 1/4 teaspoon each of ground turmeric, coriander, and ground cumin instead.
- Category: Main dish
- Method: Stovetop
- Cuisine: Indian
Keywords: lentil curry with coconut milk, vegan curry, lentil curry