Creamy Coconut Lentil Curry - A Vegan, Healthy Recipe

VEGAN

Jun 13

Curry dates back centuries to ancient India. The word "curry" comes from the Tamil word kari, meaning sauce. Over time, it traveled the world, adapting to new cultures & ingredients. This recipe pays homage to that flavorful history, rich in tradition, yet super doable in any modern kitchen!

skip to recipe

Bowl with coconut infused lentil curry topped with cilantro. Half of a lime is placed near the dish. — Coconut-Infused Lentil Curry

Looking for a go-to vegan lentil curry recipe that’s both hearty & healthy? This Coconut Infused Lentil Curry hits all the right notes - creamy, comforting, protein-packed & deeply spiced with warm Indian flavors.

Whether you’re a curry connoisseur or just starting to explore plant-based meals, this dish makes it easy to fall in love with homemade curry. It’s inspired by South Asian roots and modern comfort food vibes, all in one pot!

Small bowls with tomatoes, coconut milk, lentils, onions, cumin, oil, turmeric, and garlic for a healthy curry recipe. — Ingredients for Coconut-Infused Lentil Curry.

Ingredients

1 tablespoon coconut oil

1/2 tablespoon cumin seeds (use up to 1 tablespoon if you like a stronger flavor)
1/2 medium onion, diced
4 cloves garlic, minced
1 tablespoon curry powder
1 (28-ounce) can crushed tomatoes
1/2 teaspoon turmeric
1 cup red or brown lentils, drained and rinsed, or 1 (15-ounce) can lentils, drained and rinsed, for extra protein and texture
1 (15-ounce) can coconut milk
Fresh lime juice
Fresh cilantro
Salt, to taste
Pepper, to taste

How to Make Coconut-Infused Lentil Curry

Warm the coconut oil in a large pot over medium-high heat.
Add the cumin seeds and toast them for about 30 seconds, just until they begin to darken and release their aroma.

Stock pot with warm oil and toasted cumin seeds for vegan lentil curry recipe. — Cumin seeds toasting in warm coconut oil.

Toss in the diced onion and garlic, and cook for 3 minutes, stirring often, until golden and fragrant.

Pot with cooked onions, garlic, and spices. — Diced onion and garlic added to toasted cumin seed. Cook for 3 minutes.

Mix in the curry powder, chopped tomatoes, and turmeric. Season with salt and pepper and stir well to combine.

Tomato mixture simmering in pot. — Curry powder, chopped tomatoes, and tumeric added to onion and cumin.

Add the canned lentils and gently stir to combine. Simmer uncovered for about 10-15 minutes, allowing the flavors to meld and the mixture to slightly thicken.

Lentils added to simmering tomato mixture. — Lentils added to tomato mixture and simmering for 10-15 minutes.

Pour in the coconut milk and stir well. Simmer for another 5 minutes, just to heat through and bring everything together.

Coconut milk added to tomato mixture simmering in blue stockpot. — Coconut milk stirred into tomato mixture and simmered together for 5 minutes.

Remove from heat and finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Serve warm and enjoy!

Finished vegan lentil curry topped with cilantro.

Recipe Tips

*Alternative Using Uncooked Lentils:

If using dried red or brown lentils, rinse them well and add them in Step 5, along with 2-3 cups of water. Simmer, covered, for 35-40 minutes, stirring occasionally, until the lentils are tender and the mixture is thickened. Then proceed with Step 6. Enjoy!

THE RECIPE

Coconut-Infused Lentil Curry

Yield: 4

Author: Veronica Allende

Prep time: 8 MinCook time: 10 MinTotal time: 18 Min

Curry has a flavorful history that spans centuries and continents! Originating in South Asia, its roots trace back to ancient India, where spices like turmeric, cumin, and coriander were blended into rich, aromatic dishes. The name "curry" comes from the Tamil word kari, meaning sauce. Over time, curry traveled with explorers and traders, adapting to local ingredients and tastes. Today, curry is a global comfort food, uniting diverse cultures with its warm, spiced embrace!