Coconut Lentil Curry Recipe
Vegan coconut lentil curry blends creamy coconut milk, bold spices, and protein-packed lentils into a comforting main dish.
Ingredients
- Red lentils – 1 cup rinsed
- Coconut milk – 1 cup
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Tomato paste – 2 tbsp
- Vegetable broth – 2 ½ cups
- Olive oil – 2 tbsp
- Curry powder – 1 tbsp
- Ground turmeric – 1 tsp
- Ground cumin – 1 tsp
- Chili powder – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped (for garnish)
- Lemon wedges – optional for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger until golden, about 3 minutes.
- Stir in curry powder, turmeric, cumin, and chili powder; cook 1 minute.
- Add tomato paste and vegetable broth; stir well.
- Stir in red lentils; bring mixture to a boil.
- Lower heat, cover, and simmer 20 minutes until lentils soften.
- Stir in coconut milk, salt, and pepper; cook another 5 minutes.
- Garnish with cilantro and serve with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 13 g
- Saturated Fat: 7 g
- Carbohydrates: 38 g
- Fiber: 11 g
- Protein: 14 g
Vitamins & Minerals (per serving)
- Vitamin A: 12%
- Vitamin C: 17%
- Iron: 28%
- Calcium: 8%
- Potassium: 18%
Additional Tips
- Add spinach in the last 5 minutes for extra greens.
- Swap chili powder with cayenne for more heat.
- Serve with coconut rice for ultimate indulgence.