Looking for a dish that combines hearty lentils with the tropical richness of coconut? This Vegan Coconut Curry Lentils Recipe is just what you need. It’s a delightful mix of flavors that will transport your taste buds straight to the tropics. Whether it’s a busy weeknight or a relaxing weekend, this recipe is quick and satisfying, making it a staple in any kitchen.
Don’t let the simplicity fool you – this dish is bursting with flavor. The warm spices and creamy coconut milk create a comforting and aromatic experience. Your family and friends will be asking for seconds, and you can feel good knowing it’s entirely plant-based!
This recipe is a fantastic way to incorporate more plant-based meals into your diet while still enjoying bold and delicious flavors. Plus, it comes together in just one pot, which means less cleanup and more time to savor your meal.
A Flavorful Vegan Coconut Curry Lentils Recipe
This Vegan Coconut Curry Lentils Recipe features tender lentils simmered in a creamy coconut sauce with aromatic spices like cumin and coriander. The result is a dish that’s not only nutritious but also satisfying and full of flavor, perfect for those chilly evenings or when you need a boost of comfort.
The dish is beautifully balanced, with the nutty taste of lentils complemented by the sweetness of coconut milk and a hint of spice that brings it all together.
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon soy sauce or tamari
- 1 tablespoon oil for sautéing
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add Spices: Sprinkle in the curry powder, cumin, and coriander. Stir well to coat the onions in the spices, cooking for another minute.
- Combine Lentils and Liquids: Add the rinsed lentils, coconut milk, vegetable broth, and soy sauce to the pot. Stir to combine, then bring to a boil.
- Simmer: Reduce heat to low, cover, and let simmer for 25-30 minutes, or until lentils are tender. Stir occasionally and add more broth if needed.
- Season: Once the lentils are cooked, season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 300kcal
- Fat: 12g
- Protein: 14g
- Carbohydrates: 36g
