Soy-Free Vegan Coconut Lentil Curry

Indulge in the comforting flavors of this Soy-Free Vegan Coconut Lentil Curry, a wholesome and aromatic dish that's perfect for weeknight dinners or meal prep. Packed with plant-based protein from tender red lentils and simmered in a creamy blend of full-fat coconut milk, crushed tomatoes, and warming spices like curry powder, turmeric, and cumin, this curry is as nourishing as it is delicious. Fresh ginger, garlic, and lime juice add bright, zesty notes, while baby spinach brings a pop of vibrant green and extra nutrients. Ready in just 40 minutes, this one-pot recipe is gluten-free, dairy-free, and pairs beautifully with fluffy rice or warm naan. Garnish with cilantro for a fresh finish, and enjoy a cozy meal that's full of flavor and free of soy!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon coconut oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 1 tablespoon, freshly grated ginger
• 1.5 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (14 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 cups baby spinach
• 1 tablespoon lime juice
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped (optional, for garnish) cilantro
• 4 servings (optional, for serving) cooked rice or naan

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Set aside.

Step 2

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

Step 3

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

Step 4

Stir in the minced garlic and grated ginger. Sauté for 1 minute, until fragrant.

Step 5

Add the curry powder, turmeric, and cumin. Stir well to coat the onions, garlic, and ginger with the spices.

Step 6

Pour in the crushed tomatoes and cook for 2-3 minutes, stirring occasionally.

Step 7

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

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

Step 9

Stir in the baby spinach and cook for 2-3 minutes, until wilted.

Step 10

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

Step 11

Serve hot over cooked rice or with naan, if desired. Garnish with chopped cilantro, if using.

Nutrition Facts

Serving size	(2365.2g)

Amount per serving	% Daily Value*
Calories	2496.5

Total Fat 122.1g	0%
Saturated Fat 101.8g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 6701.9mg	0%
Total Carbohydrate 308.9g	0%
Dietary Fiber 42.3g	0%
Total Sugars 41.9g
Protein 59.8g	0%

Vitamin D 0IU	0%
Calcium 433.1mg	0%
Iron 44.0mg	0%
Potassium 4085.5mg	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: 42.7%

Protein: 9.3%

Carbs: 48.0%