Kelly JensenThese coconut curry lentils are a hearty high protein dish that is ready in 30 minutes. Green lentils, coconut milk, kale, and spices make this a healthy vegan and gluten free meal. Serve over rice with a piece of fresh homemade garlic naan, and you have a complete meal in no time.
These Coconut Milk Curry Lentils Are:
- Creamy
- Flavorful
- Earthy
- Packed with Protein
- Versatile
- Ready in about 30 minutes
- Vegan, gluten free, vegetarian
One of the BEST Pantry Staple Curry Recipes
This coconut milk lentil curry recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Coconut Curry Lentil Recipe?
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
- Onions
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Ginger: I love adding fresh ginger to my dishes, or this great ground ginger to my curries – the ginger gives it a nice kick and spicy flavor.
- Green Lentils: also called French lentils or puy lentils, these small legumes hold their shape when cooked, making them a heartier and sturdier lentil than brown or red. I love the texture of green lentils.
- Curry Powder: is a great flavor booster to soups, stews, and lentil dishes like this one! I love this mild curry powder which has a great taste. You can also use a curry paste if you have some on hand.
- Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Sriracha – for a little heat! We go through this sriracha like crazy, its great on soups, curries, and noodle bowls like these curry noodles.
- Cilantro
- Lime Juice
Meal Prep Vegan Coconut Lentil Curry
You can easily meal prep this creamy coconut lentil curry recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
How Do I Make This Vegan and Gluten Free Green Lentil Curry Recipe?
- In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
- Add the ginger, curry powder, lentils and vegetable stock. Bring to a boil and reduce heat to a simmer.
- Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.
- Remove lid and stir in the coconut milk, kale, salt and pepper, and top with fresh cilantro and lime juice to garnish. Add sriracha if you like a little heat. Serve over rice and mangia!
Dietary Modifications
- This coconut lentil curry is vegan and vegetarian.
- It’s also gluten free, just double check all the ingredients and spices are certified gluten free first if you have a gluten allergy.
Other Easy Vegan Lentil Recipes You’ll Love!
Creamy Pumpkin Lentil Pasta Recipe (Vegan, Gluten Free)
Red Lentil Soup with Lemon (Vegan, Gluten Free, Pantry Staple)
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
French Lentil Salad with Cider Vinaigrette (Vegan, Gluten Free)
Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)
Get the Same Ingredients I Use For My Coconut Curry Lentils Recipe!
I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
As always, if you make this vegan and gluten free coconut curry lentils recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Coconut Curry Lentils (Vegan, GF)
Ingredients
- 1 tablespoon coconut oil
- 1 sweet onion
- 4 cloves garlic
- 1 inch knob ginger peeled and diced
- 2 cups french green lentils
- 1 teaspoon curry powder or curry paste
- 2 cups kale chopped
- 4 cups No-Salt-Added Vegetable Stock
- 1 13 ounce can coconut milk, unsweetened
- Himalayan Sea Salt and Pepper to Taste
- Cilantro chopped
- Lime juice to garnish
- Sriracha optional for heat
Instructions
- In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
- Add the ginger, lentils, curry powder, and vegetable stock. Bring to a boil and reduce heat to a simmer.
- Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.
- Remove lid and stir in the coconut milk, kale, salt and pepper, and top with fresh cilantro and lime juice to garnish. If you like heat, add a bit of sriracha. Serve over rice and mangia!
Notes
Dietary Modifications
This coconut lentil curry is vegan and vegetarian.It's also gluten free, just double check all the ingredients and spices are certified gluten free first if you have a gluten allergy.
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This is my go-to recipe when I’m craving curry. I used a surplus of fresh kale from my garden. This is a wonderful recipe!
Thank you Diane – I’m so glad you like it! It’s a favorite for us as well 🙂
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When do you add the curry powder?
Hello Laura – you add the curry powder in the second step with the lentils. That way you can build flavor into the dish from the start! Let me know how you enjoy it 🙂
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