Vegan Coconut Curry Lentils (Pantry-Friendly Brown Lentil Curry)

A bowl of rice topped with coconut lentil curry, garnished with chopped herbs and a lemon wedge. Surrounding the bowl are a lime, parsley, garlic, dry lentils, two spoons, and a yellow napkin.

Vegan Coconut Curry Lentils (Pantry-Friendly Brown Lentil Curry)

Course: dinner

Cuisine: Indian Fusion

Diet: Vegan

Keyword: brown lentil curry, coconut curried lentils, curried brown lentils, curry lentils

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 443kcal

Author: Cindy Rainey

These coconut curry lentils are rich, flavorful, and packed with warming spices simmered in a creamy coconut sauce. Easy to make with pantry staples, they’re hearty enough to stand alone but perfect spooned over fluffy rice or with vegan naan, for a comforting, plant-based meal.

Print Recipe

Ingredients

2 tablespoons coconut oil see notes
1 medium onion diced
3 cloves garlic minced
2 teaspoon ginger paste or fresh grated ginger
1 tablespoon curry powder yellow
1 tablespoon red curry paste
1 teaspoon kosher salt plus more to taste
½ teaspoon ground cumin
½ teaspoon ground turmeric
2 cups low sodium vegetable broth
1 cup dried brown lentils
13 oz can unsweetened coconut milk full fat - see notes
1 tablespoon lime juice

Optional for serving

Steamed white rice about 3-4 cups cooked
naan
Chopped cilantro or parsley
Lime wedges

Instructions

Chop the onion and mince the garlic. Grate the fresh ginger if you are using in place of ginger paste. Juice the lime. Rinse and drain the lentils.
In a large soup pot or Dutch oven melt the coconut oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2 tablespoons coconut oil, 1 medium onion
Add the garlic, ginger paste, curry powder, red curry powder, salt, cumin, and turmeric. Stir constantly for 2 minutes.
3 cloves garlic, 2 teaspoon ginger paste or fresh grated ginger, 1 tablespoon curry powder, 1 tablespoon red curry paste, 1 teaspoon kosher salt, ½ teaspoon ground cumin, ½ teaspoon ground turmeric
Add broth and lentils and stir to combine. Let the mixture come to a boil. Reduce the heat to low, cover with a lid, and keep a simmer. If you need to increase the temperature slightly to keep a simmer, do. Simmer, stirring every 5 or so minutes, for 20 minutes or until the lentils are tender.
2 cups low sodium vegetable broth, 1 cup dried brown lentils
Add the can of coconut milk and stir together. Leave the lid off and let the mixture simmer for an additional 7-10 minutes.
13 oz can unsweetened coconut milk
Stir in the lime juice right before serving. Serve over white rice and garnish with a sprinkle of chopped cilantro or parsley, if desired.
1 tablespoon lime juice

Notes

You can substitute green lentils for brown lentils; but DO NOT substitute red lentils. They will be too mushy when cooked.
Unrefined coconut oil will give a more coconut flavor, refined coconut oil will give less of a coconut flavor.
Curry powder and pastes can vary in potency drastically. If you’re worried about this being too spicy, use half the amount listed and taste before adding more. You may even need more than what’s listed, according to taste. I used Great Value brand yellow curry powder and Thai Kitchen red curry paste. Neither are overly spicy.
You can use low fat or full fat coconut milk. Full fat is what I used. If you use fat free you will have a very slightly thinner sauce.
If you want this spicier you can add ¼-1/2 teaspoons cayenne pepper.
If you use normal table or sea salt use half the amount, or to taste. If you don’t use low-sodium broth don’t add salt until you taste the sauce to make sure you don’t make it overly salty.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Freeze cooled leftovers in a freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating slowly on the stove.
Nutrition values do not include any of the optional serving suggestions.

Nutrition