Nut-Free Vegan Coconut Lentil Curry
Dive into the comforting flavors of this Nut-Free Vegan Coconut Lentil Curry, a hearty and wholesome dish brimming with vibrant spices and creamy coconut goodness. Perfect for those seeking allergy-friendly options, this recipe combines protein-packed red lentils with warming curry powder, ground turmeric, and a touch of grated ginger for an aromatic depth. Fresh carrots and spinach add texture and nutrients, while canned coconut milk lends a luscious, dairy-free creaminess that ties it all together. Ready in just 45 minutes, this satisfying curry is ideal for weeknight dinners and pairs beautifully with fluffy rice or warm naan. Whether you're vegan or simply a lover of exotic flavors, this nut-free curry is sure to become a new favorite.
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Recipe Information
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)
- Cooked rice or naan (for serving, optional)
Instructions
Rinse the red lentils thoroughly under cold water and set aside.
In a large pot or deep skillet, heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, ground turmeric, ground cumin, and cayenne pepper (if using). Toast the spices for about 1 minute to release their flavors.
Mix in the tomato paste, stirring to combine with the aromatics.
Add the diced carrots and the rinsed lentils to the pot, stirring well to coat them in the spices.
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.
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.
Season the curry with salt, black pepper, and the juice of one lime. Adjust seasoning to taste.
Serve the curry hot, garnished with fresh cilantro. Pair with cooked rice or naan if desired.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6904 mg | 300% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 22.7 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 3764 mg | 80% | |
*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.
