Description
This creamy and flavorful Vegan Lentil Curry is a one-pot, protein-packed meal made with coconut milk, lentils, and aromatic spices. Perfect for meal prep!
Ingredients
Scale
- 1 cup dried lentils (green, brown, or red), rinsed
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp curry paste (red or green)
- 1 can (14 oz) full-fat coconut milk
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 2 cups chopped vegetables (carrots, bell peppers, zucchini, etc.)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry paste and cook for another minute.
- Add lentils, coconut milk, diced tomatoes, broth, vegetables, turmeric, cumin, coriander, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender.
- Adjust seasoning as needed.
- Serve over rice or quinoa and garnish with cilantro.
Notes
- For extra heat, add a chopped chili or red pepper flakes.
- Green or brown lentils hold their shape, while red lentils create a creamier texture.
- Swap veggies based on what you have—spinach, potatoes, or cauliflower work well!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired