Soy-Free Vegan Coconut Lentil Curry
Dive into the comforting flavors of this Soy-Free Vegan Coconut Lentil Curry, a wholesome and vibrant dish packed with plant-based goodness. This recipe combines protein-rich red lentils, creamy coconut milk, and a fragrant blend of spices like curry powder, turmeric, and cumin to create a hearty and aromatic curry that’s 100% dairy-free and soy-free. Fresh ginger, garlic, and crushed tomatoes add depth, while tender baby spinach brings a pop of color and nutrition. Perfectly simmered in vegetable broth, this one-pot dish comes together in just 40 minutes, making it a quick, healthy dinner option for busy weeknights. Serve this luscious curry over fluffy rice or pair it with warm naan bread for an irresistibly satisfying meal. With bright lime juice and optional cilantro for garnish, this vegan recipe is a flavorful delight for curry lovers everywhere!
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Recipe Information
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
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
Heat the coconut oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for about 3-4 minutes, until softened.
Stir in the minced garlic and grated ginger. Sauté for 1 minute, until fragrant.
Add the curry powder, turmeric, and cumin. Stir well to coat the onions, garlic, and ginger with the spices.
Pour in the crushed tomatoes and cook for 2-3 minutes, stirring occasionally.
Add the rinsed red lentils, vegetable broth, and coconut milk to the pot. Stir well to combine.
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.
Stir in the baby spinach and cook for 2-3 minutes, until wilted.
Season the curry with salt, black pepper, and lime juice. Adjust seasoning to taste.
Serve hot over cooked rice or with naan, if desired. Garnish with chopped cilantro, if using.
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6702 mg | 291% | |
| Total Carbohydrate | 308.9 g | 112% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 41.9 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 4086 mg | 87% | |
*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.
