Nut-Free Vegan Coconut Lentil Curry

Experience comfort in every bite with this Nut-Free Vegan Coconut Lentil Curry, a wholesome, one-pot recipe perfect for busy weeknights or cozy dinners. This creamy plant-based curry brings together protein-packed red lentils, velvety coconut milk, and a bold medley of spices like curry powder, cumin, and turmeric for an irresistible depth of flavor. Enhanced with fresh spinach, tender carrots, and a zesty splash of lime juice, this dish is completely nut-free and ideal for anyone with dietary restrictions. Ready in just 45 minutes with minimal prep, it’s a fuss-free, flavorful meal that’s as nourishing as it is satisfying. Serve with fluffy rice or soft naan for the ultimate comforting experience, and finish with fragrant cilantro for a vibrant touch. A must-try vegan curry recipe that’s healthy, hearty, and endlessly delicious!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Red lentils (dry)
• 1 can (400ml) Coconut milk (full-fat, canned)
• 2 cups Vegetable broth (low-sodium)
• 2 tablespoons Olive oil
• 1 Onion (medium, diced)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (fresh, grated)
• 2 tablespoons Curry powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 0.25 teaspoon Cayenne pepper (optional, for heat)
• 2 tablespoons Tomato paste
• 2 Carrots (medium, diced)
• 2 cups Spinach (fresh)
• 1 Lime (juiced)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cilantro (fresh, chopped, for garnish)
• 0 Cooked rice or naan (for serving, optional)

Directions

Step 1

Rinse the red lentils thoroughly under cold water and set aside.

Step 2

In a large pot or deep skillet, heat olive oil over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the curry powder, ground turmeric, ground cumin, and cayenne pepper (if using). Toast the spices for about 1 minute to release their flavors.

Step 6

Mix in the tomato paste, stirring to combine with the aromatics.

Step 7

Add the diced carrots and the rinsed lentils to the pot, stirring well to coat them in the spices.

Step 8

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for 15 minutes, stirring occasionally.

Step 9

Once the lentils are tender, stir in the coconut milk and spinach. Simmer for an additional 5 minutes until the spinach has wilted and the curry is creamy.

Step 10

Season the curry with salt, black pepper, and the juice of one lime. Adjust seasoning to taste.

Step 11

Serve the curry hot, garnished with fresh cilantro. Pair with cooked rice or naan if desired.

Nutrition Facts

Serving size	(1256.8g)

Amount per serving	% Daily Value*
Calories	1378.2

Total Fat 38.9g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6903.9mg	0%
Total Carbohydrate 202.8g	0%
Dietary Fiber 33.6g	0%
Total Sugars 22.7g
Protein 63.5g	0%

Vitamin D 0IU	0%
Calcium 313.5mg	0%
Iron 32.4mg	0%
Potassium 3764.5mg	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: 24.7%

Protein: 17.9%

Carbs: 57.3%