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.
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.
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.
Vegan Coconut Curry Lentils
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
- ⅛ 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
- 1 15 oz can chickpeas, drained
- 2 Tbsp fresh mint, minced
- 1 Tbsp fresh lime juice, or to taste
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.