Go Back

Easy Vegan Red Lentil Curry with Coconut Milk

A comforting and nutritious vegan curry packed with protein-rich red lentils and creamy coconut milk, perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp oil Provides a base for sautéing
  • 1 medium onion, diced Adds sweetness and depth of flavor
  • 2 cloves garlic, minced Offers aromatic qualities
  • 1 tsp salt Essential for flavor
  • 1/2 tsp black pepper Adds subtle heat
Spices
  • 2 tbsp curry powder Rich in flavor
  • 1 tsp cumin Earthy aroma
  • 1 pinch cinnamon Adds warmth to the flavor
Main Ingredients
  • 1 cup red split lentils, rinsed Hearty and nutritious
  • 4 cups vegetable broth Flavorful cooking liquid
  • 1 can diced tomatoes Adds acidity
  • 1 can coconut milk Provides creaminess
  • 1 can chickpeas, drained and rinsed Adds protein
  • 2 cups spinach, chopped Fresh note and nutritional benefits

Method
 

Preparation
  1. Heat the oil in a deep sauté pan over medium heat.
  2. Add onion and garlic. Season with salt and pepper. Sauté for 3 minutes until softened.
Cooking
  1. Add curry powder and cumin, toasting the spices for 1 minute.
  2. Add broth, lentils, and diced tomatoes. Bring to a low boil, then reduce heat and simmer with the lid for 10-15 minutes until lentils are tender.
  3. Add coconut milk, chickpeas, and cinnamon. Cook uncovered for another 5 minutes until heated through.
Serving
  1. Stir in the spinach and remove from heat.
  2. Serve with rice, roasted vegetables, and/or naan bread.

Notes

Rinse lentils before cooking for better taste. Fresh ingredients enhance flavor. Adjust spice levels to taste.