Vegan Coconut Lentil Curry
Dive into the rich, aromatic world of flavors with this Vegan Coconut Lentil Curry, a wholesome and satisfying dish that's perfect for plant-based comfort food lovers. Featuring creamy coconut milk and hearty lentils, this recipe is layered with warm spices like cumin, garam masala, and turmeric, creating a depth of flavor that’s both bold and comforting. Fresh spinach adds a boost of vibrant greens, while tangy lime wedges and cilantro brighten every bite. Ready in under an hour, this one-pot wonder is ideal for busy weeknights or meal prepping, offering a nutritious and dairy-free option that’s equally hearty and delicious. Serve it over rice or with warm naan for a complete, crowd-pleasing meal! Optimized for a vegan lifestyle and packed with protein, this curry is a must-try for anyone seeking comfort and nourishment in every spoonful.
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Recipe Information
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
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot. Stir and cook for another 2 minutes until fragrant.
Stir in ground cumin, ground coriander, garam masala, turmeric, and red pepper flakes. Cook for 1 minute until the spices are aromatic.
Pour in the diced tomatoes with their juices and coconut milk. Stir to combine.
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.
Stir in the fresh spinach and cook for an additional 5 minutes until wilted.
Season the curry with salt and black pepper to taste.
Serve hot, garnished with chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 60.2 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3629 mg | 77% | |
*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.
