Description
This Vegan Lentil Curry is a flavorful, creamy, and nutritious one-pot meal made with tender lentils, rich coconut milk, and aromatic spices. It’s packed with plant-based protein, gluten-free, and perfect for meal prep. Serve it with rice, quinoa, or naan for a wholesome and satisfying dish.
Ingredients
Scale
- 1 cup dried lentils (green, brown, or red), rinsed
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry paste (red, yellow, or green)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes with juice
- 1 cup vegetable broth
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, cauliflower)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Juice of ½ lemon
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Sauté chopped onions for 5 minutes until soft.
- Add garlic, ginger, and curry paste. Stir for 1 minute until fragrant.
- Add lentils, coconut milk, diced tomatoes, and vegetable broth. Stir well.
- Mix in turmeric, cumin, coriander, paprika, salt, and black pepper.
- Bring to a boil, then reduce heat and let it simmer for 25-30 minutes.
- Add mixed vegetables and cook for another 10 minutes until tender.
- Finish with a squeeze of lemon juice and garnish with fresh cilantro.
- Serve with rice, quinoa, or naan. Enjoy!
Notes
- Adjust spice level by adding more or less curry paste.
- Add leafy greens like spinach or kale at the end for extra nutrition.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian, Asian