Vegan Spicy Coconut Curry Lentils is a comforting, creamy, and flavor-packed dish that brings together tender lentils, rich coconut milk, and bold curry spices. It’s a perfect weeknight meal that’s hearty, nutritious, and deeply satisfying. The mild heat from the spices balances beautifully with the creamy coconut, making this dish both warming and wholesome.
Ingredients
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1 cup dried red or brown lentils, rinsed
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1 tablespoon coconut oil or olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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2 tablespoons red curry paste or curry powder
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½ teaspoon crushed red pepper flakes (adjust to taste)
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1 teaspoon turmeric powder
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1 teaspoon cumin powder
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1 (14 oz) can coconut milk (full-fat for creaminess)
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2 cups vegetable broth or water
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1 medium tomato, chopped (or ½ cup canned diced tomatoes)
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Salt and black pepper to taste
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Juice of ½ lime
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Fresh cilantro, chopped (for garnish)
Cooking Time
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Prep time: 10 minutes
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Cook time: 30 minutes
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Total time: 40 minutes
Serving
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Serves 4
Instructions
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Prepare the Base:
Heat coconut oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until soft and translucent. Stir in garlic and ginger, cooking for 1 more minute until fragrant. -
Add the Spices:
Stir in curry paste (or powder), turmeric, cumin, and red pepper flakes. Cook for about 1 minute to toast the spices and bring out their aroma. -
Add Lentils and Liquids:
Add the lentils, chopped tomato, coconut milk, and vegetable broth. Stir to combine everything well. -
Simmer:
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy. Add a bit more broth if the mixture becomes too thick. -
Season and Finish:
Stir in salt, pepper, and lime juice. Taste and adjust seasoning as needed. -
Serve:
Ladle into bowls and top with fresh cilantro. Serve hot with rice, naan, or flatbread.
Tips
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For extra flavor, add a splash of soy sauce or a teaspoon of maple syrup to balance the spice.
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You can add chopped spinach or kale in the last 5 minutes for extra greens.
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Store leftovers in the fridge for up to 4 days; the flavors deepen over time.
Nutrition (per serving)
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Calories: 330
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Protein: 14g
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Fat: 15g
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Carbohydrates: 35g
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Fiber: 9g
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Sugar: 5g
Vegan Spicy Coconut Curry Lentils is a simple yet flavorful dish that’s both nourishing and comforting — a bowl of creamy lentils with a spicy kick that satisfies every craving for warmth and spice.
