Gluten-Free Vegan Coconut Lentil Curry
Discover the ultimate comfort food with this Gluten-Free Vegan Coconut Lentil Curry—a hearty, plant-based dish that's packed with nourishing ingredients and bold, aromatic flavors. Featuring tender red lentils simmered to perfection in a rich, creamy coconut milk base infused with warm spices like cumin, turmeric, and coriander, this curry is as wholesome as it is satisfying. A medley of fresh ginger, garlic, and onion adds depth, while diced tomatoes and optional baby spinach contribute vibrant color and nutrition. Ready in just 45 minutes, this easy one-pot recipe is perfect for busy weeknights, and it's naturally gluten-free and dairy-free, making it ideal for almost any dietary preference. Serve it with fluffy gluten-free flatbread or steaming basmati rice, and finish with a squeeze of fresh lime and a sprinkle of cilantro for a burst of freshness that ties it all together. Whether you're vegan or simply seeking a healthful, crowd-pleasing curry recipe, this dish will delight your taste buds every time!
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Recipe Information
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)
Instructions
Heat coconut oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 3-5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
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.
Add the rinsed red lentils, canned coconut milk, vegetable broth, and diced tomatoes to the pot. Stir to combine.
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.
Season the curry with salt and black pepper, adjusting to taste.
If using baby spinach, stir it in during the last 2-3 minutes of cooking until wilted.
Remove the pot from heat and let the curry rest for a few minutes before serving.
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
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 335.8 g | 122% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 38.7 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 5622 mg | 120% | |
*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.
