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–+ servings

Coconut Lentil Curry

This creamy coconut lentil curry is cozy, fragrant, and packed with warm spices. It comes together in just 30 minutes and makes a hearty, comforting dinner that’s naturally gluten-free, nut-free, and soy-free. Perfect for chilly nights or when you need a quick plant-based meal full of flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Ingredients
  • 1 tablespoon(s) coconut oil (or neutral oil or water for oil-free)
  • 2 cardamom pods gently crushed
  • 2 whole star anise
  • 2 teaspoon(s) coriander seeds
  • 1 teaspoon(s) cumin seeds
  • 1 teaspoon(s) turmeric
  • 2 teaspoon(s) curry powder
  • 1 yellow onion finely chopped
  • 1 garlic clove minced or pressed
  • 2 tablespoon(s) ginger minced or grated
  • ½ fresh chili pepper finely diced (adjust to taste)
  • 3/4 cup(s) red lentils rinsed
  • 3/4 cup(s) full-fat coconut milk
  • 1 1/4 cup(s) vegetable broth
  • 2 cup(s) baby spinach packed
  • Salt & pepper to taste
  • Cooked rice, quinoa naan, or roti optional for serving
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Instructions
  • Toast the spices: In a medium saucepan, heat the coconut oil over medium heat. Add the cardamom pods, star anise, coriander seeds, and cumin seeds. Toast for 1–2 minutes, stirring constantly, until fragrant.
  • Build the base: Stir in the turmeric and curry powder, followed by the chopped onion, garlic, ginger, and chili. Cook for 4–5 minutes until the onion is softened and translucent.
  • Simmer the curry: Add the red lentils, coconut milk, and vegetable broth. Stir to combine. Bring to a gentle simmer and cook uncovered for about 12–15 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
  • Finish with spinach: Stir in the baby spinach and cook for 1–2 minutes until wilted. Remove the cardamom pods and star anise before serving, if desired.
  • Serve or store: Ladle into bowls and enjoy hot with rice, quinoa, naan, or roti if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 2 months. Reheat gently on the stovetop with a splash of water or broth to loosen the curry.
Notes
  • Oil-free option: Use 2–3 tablespoons vegetable broth or water to toast the spices and sauté the aromatics.
  • Spice level: Adjust the chili to taste or omit for a milder version. Add the rest of the chili or cayenne for extra heat.
  • Coconut milk: Use full-fat for the creamiest texture, or light coconut milk for a lower-fat option.
  • Red lentils: No direct substitute recommended, as other lentils take longer to cook and won’t get as creamy.
  • Spinach: Swap for chopped kale or Swiss chard, but cook a few extra minutes to soften.
  • Spice Substitutions: If you don’t have all the individual spices, here are a few easy swaps: Use 1 tablespoon curry powder in place of turmeric, curry powder, coriander seeds, and cumin seeds (still add cardamom and star anise for extra depth if you have them).
    • Use 1–2 tablespoons Thai red curry paste or Indian curry paste (like Madras or korma) instead of all spices. Add it with the onion and ginger in Step 2 and sauté until fragrant.
Nutrition
Serving: 1 serving without rice/naan (recipe makes 4 servings) | Calories: 234kcal | Carbohydrates: 28g | Protein: 11g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 316mg | Potassium: 588mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1588IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 5mg

Find it online:

https://www.easyveganmealplan.com/recipe/coconut-lentil-curry/