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Description
A quick and easy vegan coconut lentil curry ready in just 25 minutes. This healthy, one-pot meal is perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook until fragrant, about 1 minute.
- Stir in curry powder, cumin, turmeric, and cayenne pepper (if using) and cook for 30 seconds.
- Add the rinsed red lentils, coconut milk, and vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
- Season with salt and pepper. Stir in lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
- For a thicker curry, simmer uncovered for the last few minutes.
- Adjust spice level by adding more or less cayenne pepper.
- Serve with rice or naan bread.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 8g
- Sodium: Approx. 700mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 18g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 15g
- Protein: Approx. 18g
- Cholesterol: 0mg
Keywords: easy coconut lentil curry, vegan, 25 minute meals, quick curry, lentil recipe, coconut milk, one pot, healthy, comfort food, meal prep