Vegan Coconut Red Lentil Curry is a cozy, creamy, and satisfying one-pot meal that's protein-packed and bursting with aromatic spices.
Full of flavor and easy to prepare, it's the perfect comforting vegan lunch or dinner for any day of the week.
If you love red lentils, don't miss my red lentil tomato soup and carrot red lentil soup.
Coconut red lentil curry is a dish I make often because red lentils are a staple in my pantry-they're budget-friendly, nutrient-dense, and packed with plant-based protein.
I love using them in so many recipes, from my red lentil fritters to red lentil bread and even crunchy lentil chips.
This curry is creamy, hearty, and filling, with tender lentils that soak up the rich coconut sauce and aromatic spices.
Every time I make it, it feels like the ultimate comfort food-wholesome, satisfying, and perfect for cozy lunches or dinners.
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🥥Ingredients
- Dried red lentils
- Full-fat coconut milk
- Carrots
- Onion & garlic
- Fresh ginger
- Vegetable oil (I used olive oil)
- Salt and spices (curry powder, ground cumin, smoked paprika, ground black pepper)
- Water
- Lemon juice for drizzling at the end (optional)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Coconut Red Lentil Curry
Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until soft and translucent.
Step 2: Add the carrots, minced garlic, chopped ginger, curry powder, smoked paprika, ground cumin, and black pepper. Cook for about 1 minute until the spices become fragrant.
Step 3: Stir in the red lentils, coconut milk, water, and salt. Bring to a boil, then reduce the heat and let it simmer for 15-17 minutes, or until the lentils are tender. Remove from heat and stir in lemon juice, if using.
📋Substitutions & Variations
- Lentils: Swap red lentils for yellow lentils or split green lentils, though cooking times may vary slightly.
- Oil: Any neutral oil works, like avocado, sunflower, or coconut oil.
- Vegetables: Add sweet potato, bell peppers, zucchini, or spinach for extra color and nutrients.
- Protein boost: Stir in cooked chickpeas or tofu for an extra hearty meal.
- Make it a soup: Add more water or vegetable broth for a thinner, soup-like consistency.
💡Marinela's Tips
- Use full-fat coconut milk: For the creamiest, richest flavor, full-fat works best.
- Adjust the consistency: If the curry feels too thick, stir in a little water while it simmers until it reaches your desired texture.
❓Frequently Asked Questions (FAQ's)
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Absolutely! Freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
Yes, but the curry will be slightly less creamy. Full-fat gives a richer, indulgent texture.
Definitely! Add cayenne, fresh chili, or extra curry powder to suit your heat preference.
🥘Vegan Lentil Recipes
🥣More Comfort Food Recipes
📖 Recipe
Vegan Coconut Red Lentil Curry
Equipment
- 1 Cooking pot
Ingredients
- 1 + ½ cup dried red lentils rinsed, drained
- 13.5 oz (400 ml) full-fat coconut milk
- 2 carrots diced
- 1 onion chopped
- 3 garlic cloves minced
- 1 inch fresh ginger peeled, chopped
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 teaspoon salt or to taste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 3 cups water
- 1-2 tablespoons lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion for 5-6 minutes until soft and translucent.1 tablespoon olive oil, 1 onion
- Add carrots, garlic, ginger, curry powder, smoked paprika, cumin, and black pepper. Cook for 1 minute until fragrant.2 carrots, 3 garlic cloves, 1 inch fresh ginger, 1 teaspoon curry powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper
- Stir in red lentils, coconut milk, water, and salt. Bring to a boil, then reduce the heat and simmer 15-17 minutes, or until the lentils are tender.1 + ½ cup dried red lentils, 13.5 oz (400 ml) full-fat coconut milk, 1 teaspoon salt, 3 cups water
- Remove from heat and stir in lemon juice, if using. Serve warm and enjoy.1-2 tablespoons lemon juice
Notes
- Swap red lentils for yellow lentils or split green lentils.
- Adjust consistency by simmering longer or adding more water.
- Store in the fridge for up to 4 days, or freeze in portions for up to 2 months.
Nutrition
If you try this coconut red lentil curry, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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