Vegan Lentil Coconut Curry is a culinary symphony that marries the earthy goodness of lentils, an array of vibrant vegetables, and the luscious richness of coconut milk, all harmonized with a medley of aromatic curry spices. This plant-based delight transforms humble ingredients into a flavorful journey, creating a comforting and wholesome experience on every plate.

At its core, this curry features tender lentils, either red or brown, simmered to perfection. Their nutty undertones provide a hearty foundation, absorbing the flavors of the surrounding ingredients. The curry begins with a fragrant sauté of finely chopped onions, minced garlic, and grated ginger, laying the aromatic groundwork for the symphony of spices that follows.

A blend of curry powder, turmeric, cumin, and coriander join the ensemble, infusing the dish with warm and robust notes. Mixed vegetables, from colorful bell peppers to sweet carrots and peas, contribute both texture and visual appeal, enhancing the curry with a burst of freshness.

The crowning glory of this dish is the velvety coconut milk, adding a luxurious creaminess that melds seamlessly with the spices. As the curry gently simmers, the ingredients dance together, creating a fragrant and inviting aroma that wafts through the kitchen.

Served over a bed of fluffy rice or accompanied by warm naan bread, this Vegan Lentil Coconut Curry becomes a culinary journey for the senses. The aromatic spices, the creaminess of coconut, and the wholesome lentils come together in each spoonful, delivering a burst of flavors that is both comforting and exotic.

Garnished with fresh cilantro, this vegan masterpiece not only caters to a plant-based lifestyle but also stands as a testament to the richness and diversity of plant-based cuisine. Whether enjoyed as a hearty dinner or a flavorful lunch, this curry embodies the fusion of health, flavor, and sustainability, inviting all to savor the joys of compassionate cooking.

Vegan Lentil Coconut Curry


  • 1 cup dried lentils (red or green), rinsed and drained
  • 1 can (14 oz) coconut milk
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red chili flakes (adjust to taste)
  • Salt and pepper to taste
  • 2 tablespoons coconut oil or vegetable oil
  • Fresh cilantro for garnish (optional)
  • Cooked rice or naan for serving


  1. Cook Lentils:
    • In a saucepan, combine lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes.
  2. Prepare the Curry:
    • In a large skillet or pot, heat coconut oil over medium heat. Add chopped onions and sauté until translucent.
    • Add minced garlic and grated ginger. Cook for another minute until fragrant.
    • Stir in curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for 1-2 minutes to toast the spices.
    • Add diced tomatoes and cook until they soften.
  3. Combine Lentils and Coconut Milk:
    • Add the cooked lentils to the skillet.
    • Pour in the coconut milk and stir to combine.
    • Season with salt and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
  4. Serve:
    • Serve the Lentil Coconut Curry over cooked rice or with naan.
    • Garnish with fresh cilantro if desired.

Nutritional Information (approximate per serving, assuming 4 servings without rice or naan):

  • Calories: Approximately 300-350
  • Protein: 15g
  • Carbohydrates: 30g
  • Dietary Fiber: 10g
  • Sugars: 3g
  • Fat: 15g
  • Saturated Fat: 12g
  • Cholesterol: 0mg
  • Sodium: 400mg