Red Lentil Coconut Curry
Creamy, comforting, and packed with flavor, this Red Lentil Coconut Curry is a vibrant plant-based dish that’s as wholesome as it is satisfying. Featuring protein-rich red lentils, aromatic spices like curry powder, cumin, and turmeric, and a luscious coconut milk base, this one-pot recipe comes together in just 40 minutes, making it perfect for busy weeknights. Fresh spinach adds a pop of color and nutrients, while diced tomatoes provide a tangy depth that balances the rich, creamy texture. Garnished with bright cilantro and served with lime wedges for a hint of citrus, this hearty curry pairs beautifully with fluffy rice or warm naan. Whether you’re a long-time curry lover or a newcomer to its bold flavors, this easy-to-make vegan curry is sure to become a dinnertime favorite.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons coconut oil or vegetable oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 can diced tomatoes (canned, with juice)
- 1 can coconut milk
- 2 cups vegetable broth or water
- 2 cups spinach (fresh or frozen)
- 1 teaspoon salt (to taste)
- 0.5 teaspoon black pepper (to taste)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime wedges (for serving)
Instructions
Rinse the red lentils in a fine mesh strainer under cold running water until the water runs clear. Set aside.
In a large pot or deep skillet, heat the coconut oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes, stirring frequently, until softened and translucent.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.
Stir in the curry powder, ground cumin, ground turmeric, and optional crushed red pepper flakes. Toast the spices for about 30 seconds to release their flavors.
Add the diced tomatoes (with their juice) and mix well, cooking for 2-3 minutes until the mixture thickens slightly.
Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer.
Add the rinsed red lentils to the pot and stir to combine. Cover with a lid and reduce the heat to low.
Simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry is thickened. Add more broth or water if needed to reach your desired consistency.
Stir in the spinach and cook for 2-3 minutes, until wilted. Season with salt and black pepper to taste.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with lime wedges on the side, along with rice, naan, or your favorite bread.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 13.3 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1375 mg | 29% | |
*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.
