Gluten-Free Vegan Coconut Lentil Curry

Indulge in the rich and creamy flavors of this Gluten-Free Vegan Coconut Lentil Curry, a comforting, one-pot meal that's perfect for busy weeknights or meal prep. Made with protein-packed red lentils simmered in a fragrant blend of warm spices like cumin, turmeric, and paprika, this recipe comes together in just 45 minutes. The dish gets its luscious texture from full-fat coconut milk, while fresh ginger and garlic add depth to every bite. Serve it over fluffy rice or alongside gluten-free flatbread, and garnish with vibrant cilantro and a squeeze of lime for a refreshing finish. This wholesome, plant-based curry is not just nourishing but also packed with flavor, making it a must-try for gluten-free and vegan diets alike!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Yellow onion, finely diced
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 teaspoons Ground cumin
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper (optional, for spice)
• 1 cup Dry red lentils, rinsed
• 1 14-ounce can Canned coconut milk, full-fat
• 2 cups Vegetable broth
• 1 cup Diced tomatoes, canned or fresh
• 2 cups Baby spinach (optional)
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 4 Lime wedges (optional, for serving)
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 servings Cooked rice or gluten-free flatbread (for serving)

Directions

Step 1

Heat coconut oil in a large pot or deep skillet over medium heat.

Step 2

Add the diced onion and sauté for 3-5 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the ground cumin, turmeric, coriander, paprika, and cayenne pepper (if using). Stir well to coat the onions and let the spices bloom for 1 minute.

Step 5

Add the rinsed red lentils, canned coconut milk, vegetable broth, and diced tomatoes to the pot. Stir to combine.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

Step 7

Season the curry with salt and black pepper, adjusting to taste.

Step 8

If using baby spinach, stir it in during the last 2-3 minutes of cooking until wilted.

Step 9

Remove the pot from heat and let the curry rest for a few minutes before serving.

Step 10

Serve the curry hot over a bed of cooked rice or with gluten-free flatbread. Garnish with fresh cilantro and a squeeze of lime juice, if desired.

Nutrition Facts

Serving size	(2072.0g)

Amount per serving	% Daily Value*
Calories	2789.5

Total Fat 133.7g	0%
Saturated Fat 108.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 0mg	0%
Sodium 3691.2mg	0%
Total Carbohydrate 335.8g	0%
Dietary Fiber 42.0g	0%
Total Sugars 38.7g
Protein 89.3g	0%

Vitamin D 0IU	0%
Calcium 564.2mg	0%
Iron 39.8mg	0%
Potassium 5621.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 12.3%

Carbs: 46.3%