Creamy Coconut Lentil Curry (Vegan)

As the seasons shift, it’s the perfect opportunity to embrace recipes that blend the vibrant freshness of garden ingredients with the comforting warmth of spices. What could be better than a hearty yet healthy dish that appeals to nearly everyone? Vegetarian, vegan, gluten-free, and utterly delicious, this easy creamy coconut lentil curry is sure to delight your taste buds!

The Perfect Fall Meal

Fall is my favorite season! As the crisp air and vibrant foliage of fall descend upon us, it is time to cozy up with dishes that warm both the body and soul. When thinking about some of the best fall meals, this deliciously comforting coconut lentil curry was top of mind. And if the name alone is not enough to convince you to try it out, here are some key reasons why this dish deserves a spot in your autumn recipe rotation:

1. Hearty and Satisfying

Fall calls for meals that fill you up and keep you warm, and coconut lentil curry does just that. Packed with protein-rich lentils and creamy coconut milk, it’s both hearty and satisfying, making it the perfect choice for chilly evenings.

2. Nourishing and Healthy

As we transition into colder months, our bodies crave nourishing foods. This curry is not only delicious but also rich in nutrients. Lentils are an excellent source of fiber, protein, and essential vitamins, while the coconut milk adds healthy fats that keep you feeling full and satisfied – and obviously the creaminess is a wonderful bonus 🙂

3. Balanced Flavor Profile

The combination of aromatic spices—like curry powder, cumin, and turmeric—infuses the dish with warmth and depth. The cayenne packs a little bit of a punch, but the creamy coconut milk balances and cuts the heat perfectly, creating a rich and comforting flavor.

4. Versatile and Easy to Make

One of the best things about coconut lentil curry is its versatility. You can easily customize it with seasonal vegetables like sweet potatoes, carrots, or spinach. Or, break out your rice cooker and simply serve over a bed of rice (my personal favorite combo)!

5. Great for Meal Prep

As the days shorten, time can feel tight in the evening hours. Coconut lentil curry stores well in the fridge and the freezer! It’s an ideal option for meal prep, ensuring you have a delicious, healthy meal ready whenever you need it. Plus, it’s a one-pot wonder, making cleanup a breeze—perfect for busy fall nights.

6. Vegan and Gluten-Free Friendly

This dish is not only inclusive for various dietary preferences, but it also encourages everyone to gather around the table. Whether you’re vegan, gluten-free, or simply looking to enjoy a wholesome meal, coconut lentil curry fits the bill perfectly.

How to Make Creamy Coconut Lentil Curry

Creamy Coconut Lentil Curry (Vegan)

Course: DinnerCuisine: IndianDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

45

minutes

Calories

300

kcal

Creamy coconut lentil curry is the ultimate fall meal, offering warmth, nourishment, and delightful flavors. So as the leaves change and the temperature drops, embrace this comforting dish and enjoy the season’s bounty!

Ingredients

• 2 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Cumin Seeds

• 1 Tbsp crushed coriander

• 1 head of garlic (minced)

• 28 oz Crushed Tomatoes

• 1 Tbsp ginger powder

• 1 Tbsp turmeric

• 1/2 Tbsp salt

• 1/2 Tbsp cayenne powder

• 2 cups water

• 1 cup dried green or brown lentils

• 13.5 oz can coconut milk

• 1-2 cups cherry tomatoes (halved)

• 1/2 cup cilantro (chopped)

Directions

• Heat the olive oil in a large pot over medium-high heat.
• Add cumin and coriander and toast for 30 seconds.
• Add the minced garlic, and fry until browned and fragrant, but be careful not to burn!
• Add the crushed tomatoes, ginger, turmeric, salt, and cayenne powder. Bring to a simmer for 5 minutes, stirring occasionally to prevent sticking.
• Add the water and lentils and bring to a boil.
• Reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally to prevent sticking. Check the pot about 20-30 minutes in to see whether the lentils are drying out. If so, add 1/2 – 1 cup of water.
• Once the lentils are soft, stir in the can of coconut milk and cherry tomatoes.
• Bring the pot back to a simmer for 2 minutes.
• Remove the pot from the heat and stir in the chopped cilantro. Serve over a bed of rice and enjoy!

Notes

• Curry should be thick, but not dry!
• You can use either green or brown lentils, and adjust the amount of cherry tomatoes to taste.