Vegan Coconut Lentil Curry

Creamy, comforting, and bursting with aromatic spices, Vegan Coconut Lentil Curry is the ultimate plant-based one-pot wonder. This wholesome recipe combines protein-packed brown lentils with a luscious coconut milk base, infused with a medley of warming spices like garam masala, turmeric, and cumin for authentic depth of flavor. Fresh spinach adds a vibrant green touch, while diced tomatoes balance the richness with a hint of tanginess. Ready in under an hour, this nutrient-rich curry is a fabulous option for meal prep or a cozy weeknight dinner. Serve it with steamed rice or warm naan, and garnish with fresh cilantro and lime wedges for a bright, zesty finish. Perfect for vegans, vegetarians, or anyone seeking a hearty and flavorful meat-free dish!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric
• 0.5 teaspoon red pepper flakes
• 400 grams diced tomatoes
• 400 milliliters coconut milk
• 1 cup, rinsed and drained brown lentils
• 2 cups vegetable broth
• 2 cups, fresh spinach
• 1 teaspoon, to taste salt
• 0.5 teaspoon, to taste black pepper
• 0.25 cup, chopped cilantro
• 1 fresh, sliced into wedges lime

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 2

Add the minced garlic and grated ginger to the pot. Stir and cook for another 2 minutes until fragrant.

Step 3

Stir in ground cumin, ground coriander, garam masala, turmeric, and red pepper flakes. Cook for 1 minute until the spices are aromatic.

Step 4

Pour in the diced tomatoes with their juices and coconut milk. Stir to combine.

Step 5

Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.

Step 6

Stir in the fresh spinach and cook for an additional 5 minutes until wilted.

Step 7

Season the curry with salt and black pepper to taste.

Step 8

Serve hot, garnished with chopped cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(1841.5g)

Amount per serving	% Daily Value*
Calories	1037.6

Total Fat 37.2g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 4081.2mg	0%
Total Carbohydrate 155.2g	0%
Dietary Fiber 37.5g	0%
Total Sugars 60.2g
Protein 35.7g	0%

Vitamin D 0IU	0%
Calcium 436.5mg	0%
Iron 17.3mg	0%
Potassium 3628.7mg	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: 30.5%

Protein: 13.0%

Carbs: 56.5%