Vegan Coconut Curry Lentils

Curry Lentils
My Coconut Curry Lentils are vegan & gluten-free. Roasted potatoes, chickpeas, broccoli, lime, and mint make this dish filling & flavorful.

Don’t be fooled by the humble appearance of these coconut curry lentils.

This dish is full of flavor and nutrients.  It’s also cheap and easy to put together.  

And it’s a meal in a single bowl.

Curry Lentils

Coconut Curry Lentils

I have several lentil recipes that I love.  But these coconut curry lentils rank among my favorite lentil dishes.

The lentils here are cooked in coconut milk and curry paste.  The resulting flavor is rich and creamy.  Add in some roasted potatoes, sautéed broccoli, and chickpeas, with lime and fresh mint added at the very end, and you’ve got a flavorful dish that stays with you.

Why I Love Lentils

A few lentil stats before I send you down to the recipe:

  • Lentils are cheap.  It’s a quality we can all especially appreciate these days.
  • Lentils are a powerhouse of nutrients.  In ½ cup of cooked lentils, there are 9 grams of fiber, 12 grams of protein, and 0.5 grams of fat.
  • Because of all that fiber, lentils get you full and keep you full.
  • Lentils are naturally gluten free, and of course, vegan.
  • They’re versatile—lentils are a great vehicle for endless flavor combinations.  You can pull them just about any flavor direction you can think of.
Curry Lentils

Make Coconut Curry Lentils!

Make these coconut curry lentils for a flavorful and filling meal that’s perfect for lunch or dinner any day of the week.

One Thing!

I use yellow curry paste in this recipe.  You could substitute curry powder [aff. link], but curry paste has a richer flavor in my book.  Here’s my favorite curry paste on Amazon [aff. link].  You can also find it in my Amazon store here.

Curry Lentils
5 from 3 votes

Vegan Coconut Curry Lentils

My Coconut Curry Lentils are vegan & gluten-free. Roasted potatoes, chickpeas, broccoli, lime, and mint make this dish filling & flavorful.
Prep Time5 mins
Cook Time35 mins
Servings: 4
Print Recipe

Ingredients

For the lentils:

  • 1 ½ cup lentils, rinsed
  • 13.5 oz can coconut milk, (full fat)
  • 1 cup water
  • 3 tsp yellow curry paste
  • ½ tsp garlic powder
  • ½ tsp sea salt

For the potatoes:

  • 4 medium-sized potatoes (about ¾ - 1 pound), diced to ½ inch pieces (use Red Potatoes or Yukon Gold if you don't want to peel the potatoes)
  • ½ tsp sea salt
  • tsp pepper
  • 2-3 Tbsp olive oil

For the broccoli:

  • 2 cups broccoli florets, chop the broccoli to small florets if they're big
  • ¼ tsp sea salt
  • 1 Tbsp olive oil

Everything else:

  • 1 15 oz can chickpeas, drained
  • 2 Tbsp fresh mint, minced
  • 1 Tbsp fresh lime juice, or to taste

Instructions

Roast the potatoes

  • Preheat the oven to 375 degrees.
  • To a large baking sheet, add the potatoes, ½ tsp sea salt, ⅛ tsp pepper, and 2-3 Tbsp olive oil. Toss to coat the potatoes in the oil and seasonings.
  • Roast the potatoes for 15 minutes.
  • Remove the baking sheet from the oven, flip the potatoes, and bake for another 10-15 minutes.
  • Potatoes are done. Set them aside for now.

Cook the lentils

  • While the potatoes roast, cook the lentils.
  • To a large pot, add the lentils, coconut milk, water, garlic powder, and yellow curry paste.
  • Bring the lentils to a boil over medium-high heat. Now cover the lentils, leaving the lid slightly ajar.
  • Lower the heat to low, and simmer the lentils for 25 minutes, until most of the liquid is absorbed and the lentils are cooked through, but not mushy. Be sure to stir the lentils occasionally as they simmer.

Cook the broccoli

  • While the potatoes roast and the lentils simmer, cook the broccoli.
  • Add the broccoli, salt, and olive oil to a skillet. Turn the heat on to medium, and cook the broccoli for seven minutes, until bright green and cooked through. Broccoli is done, set aside.

Bring it all together

  • Once the lentils finish cooking, take them off the heat, and add in the remaining ½ tsp sea salt. Stir the salt into the lentils, then add the roasted potatoes, broccoli, and drained chickpeas to the lentils.
  • Stir everything together until each ingredient is evenly distributed. Now add in the minced mint. Once the mint is completely mixed in, add the lime juice. Start with about ½ Tbsp, mix it in, taste, and add more lime juice to preference.

Serve and enjoy!

  • Serve these Vegan Coconut Curry Lentils alone as a one bowl meal, or with a salad and flatbread.

Notes

This dish is vegan, vegetarian, and gluten-free.

© Copyright 2022 Vanguard of Hollywood

This Post Has 12 Comments

  1. David @ Spiced

    5 stars
    You know, I really should cook lentils around here more often. I have no idea why, but they just aren’t on my regular rotation. I need to fix that, though, as this recipe looks and sounds delicious! Oh, and I totally agree with you about the Y-peeler. So much easier than a ‘traditional’ peeler!

    1. Shannon

      Thanks so much David! Oh I know what you mean, it was quite a long time before lentils became a staple in our home. And yes! Y-peelers are just the best! Never going back haha.

  2. Jeff the Chef

    I could definitely go for more lentils. Thanks for the recipe!

    1. Shannon

      Thanks so much Jeff! I agree, lentils are an excellent food to incorporate in more meals!

  3. Katerina

    5 stars
    Oh my!!! I bet this gorgeous veggie dish just sings! I love all the different flavours you’ve got included in that delicious coconut curry. Yum! This is definitely making its way onto my “to make soon” list!

    1. Shannon

      Aww thank you so much Katerina! It’s definitely a meal we enjoy frequently in our home!

  4. mimi rippee

    This is fabulous. I love all of the seasoning and the ingredients. I’m not vegetarian, but I’d be really happy with this as a meal!

    1. Shannon

      Thank you so much Mimi! Definitely some of my very favorite flavors in this dish!

  5. Ron

    5 stars
    Lentils are a favorite around these parts as well and your Coconut Curry Lentils sounds divine. Thanks for a great recipe.

    1. Shannon

      Thank you so much Ron! Oh that is so awesome! Lentils are truly loved the world over, aren’t they? Such a versatile ingredient!

  6. Donna

    What a coincidence! I was raised on Southern Country cooking . Hubby and I make a slow cooker full of dried Beans each week using pinto, navy or black eyed peas (or a combo of 2 of them .) We cook them with ham steak. And we make cornbread to serve with them.
    We are sole caregivers of my 88 year old invalid mother . She loves them and they are so healthy (& easy!)
    Well … .. I smelled something cooking day before yesterday . It smelled like our usual beans … but a bit different . Thought it was just my smell “off.” 😃
    I finally went into the kitchen and checked . I asked my husband what he was cooking . He replied : LENTILS!
    My goodness, he had used the same process, but with lentils, and the cornbread was ready also . First time ever cooking lentils for us & we are 64! They were delicious!
    So … lentils can be used in Southern cuisine also ! 😊
    We make all different types and styles of food; we have three family members that are vegan & we’ve come to enjoy many vegan recipes . I can’t wait to try your recipe ! Thank you ! Sounds and looks delicious! 💛

    1. Shannon

      That is AWESOME that you and your husband cooked with lentils to such amazing results! I can see how they would be delicious with cornbread as well, yum! 😋 You are so right, lentils and beans are so so healthy, your mother is lucky to have caregivers that make such healthy and delicious food! Love that you have some family that is vegan, that is always a great way to experiment with new plant-based recipes. 💗 Thank you so much for your comment, hope you have a lovely day!

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