A cozy Vegan Lentil Curry with Coconut Milk that is full of flavor and nutritious ingredients. This vegetable curry is easy to make and is freezer-friendly. Enjoy this creamy curry on its own or serve it up with some rice.
An Easy Vegan Lentil Yellow Curry Recipe
Curry is always a cozy dinner-time favorite - especially during the colder months. Curries are always a great meal option for when you want a cozy dinner that is easy to make with little fuss. And this simple curry recipe is always a go-to for me!
This yummy vegan lentil curry has a deliciously soft and creamy texture from the coconut milk and the cooked sweet potatoes which sort of "melts" into the rich curry sauce. The lentils also expand during cooking which thickens up the creamy yellow curry sauce.
This vegetable curry is made from traditional Indian spices, tomatoes, and lentils which gives it a delicious texture and packs it full of flavor and nutrients. All the healthy spices, fresh vegetables, and lentils make this curry a nourishing and satisfying meal to enjoy on a cozy day.
Why you will love this recipe
- A great make-ahead recipe: This curry recipe can be doubled or multiplied if you would like to make a big batch of it. It's a perfect vegan meal-prep option! You can make this curry ahead of time and the flavours will actually intensify with time. This curry can stay in the fridge for up to 5 days.
- A great vegan lentil recipe: This curry is a great way to easily incorporate lentils into a meal. Lentils are high in protein and nutrition and this curry is a great way to enjoy them.
- Freezer-friendly: This pumpkin curry freezes very well and you can store it in your freezer for up to 3 months. So make a bit batch and freeze any leftovers to enjoy another time.
- Packed with nutrients: This recipe is loaded with vegetables and spices that will provide your body with lots of nutrients and will keep you sustained for a long time. It is a well-balanced meal that is naturally vegan and gluten-free.
Another delicious vegan curry recipe to try out is my Vegan Chickpea and Pumpkin Curry!
Ingredients & Notes
- Coconut oil: Or any other preferred light cooking oil.
- Onion: A standard yellow or white onion.
- Garlic: Fresh is better for this recipe, you want the best aromatic flavor and nutrients.
- Coriander seeds: This can be substituted for one teaspoon of ground coriander if you don't have the whole seeds.
- Lentils: I used brown lentils for this recipe, but you can also use green or black lentils if you prefer.
- Sweet potato: Any sweet potato variety can be used to make this curry.
- Spices: Ground ginger, ground turmeric, cayenne pepper, black pepper, and salt.
- Chopped tomatoes: You can use fresh or canned chopped tomatoes - both work well!
- Coconut milk: Full-fat coconut milk is best for a creamy curry sauce.
- Baby spinach: Adds extra nutrients and earthy flavor to the curry. You can use chopped normal spinach if you don't have baby spinach available.
What to serve with plant-based lentil curry
This vegan curry is delicious on its own as is, or you can serve it with grains or breads. I enjoy serving it with sticky jasmine rice or warm garlic naan bread. You can also serve this curry with pita bread, quinoa, flatbreads, slices of crusty sourdough bread, bulgar wheat, basmati rice, or couscous. This curry is extremely versatile and is delicious served with any of these yummy suggestions.
TIP: If you want to serve this curry over rice or quinoa, cook a pot of rice while the curry simmers. This way you will have rice ready at the same time as the curry.
How to make Vegan Lentil Curry with Coconut Milk
This vegan yellow curry with lentils is simple and easy to make. It uses pantry-staple ingredients to make a delicious creamy curry that everyone will enjoy. The best part is that the whole meal is made in just one pot which makes prep and clean-up time super quick.
Step-By-Step Instructions
STEP 1
In a large pot over medium-high heat, add the coconut oil and allow the oil to melt and heat up.
STEP 2
Once the oil has heated, add the onion, garlic, and coriander seeds. Cook for a few minutes until the onion is soft and translucent, stirring often.
STEP 3
Once the onion has softened, lower the heat and add the spices, lentils, sweet potato, tomatoes, and coconut milk. Mix together and bring to a simmer.
STEP 4
Once simmering, cover the pot with a lid and allow it to cook at a gentle simmer for 30 - 40 minutes.
STEP 5
Once the curry has cooked and the vegetables are soft, stir in the baby spinach and remove the pot from the heat. This should be enough heat to gently wilt the spinach before serving.
STEP 6
Give the curry a taste and adjust the seasoning if needed with salt and pepper. Serve the curry warm, with an optional garnish of fresh coriander.
How to store vegan curry
Fridge: Store any leftover curry in a sealed airtight container in the fridge for up to 5 days. Reheat the curry in a pot on the stove or in the microwave when ready to eat.
Freezer: Let the curry cool completely to room temperature and then transfer it to a freezer-safe container. Store in the freezer for up to 3 months. Let the curry defrost on the counter or in the microwave on the defrost setting before warming and enjoying.
Tips to make this recipe perfectly
- Use fresh produce. Use fresh, good-quality vegetables for a tasty curry. This curry is vegetable-based so the flavor of the produce really shines.
- Use full-fat coconut milk. Canned coconut milk is much creamier than coconut milk for drinking. Using full-fat coconut milk will give you a rich and creamy curry.
- Don't overcook your vegetables. You want the vegetables to still have a slight bite to them when making this curry.
Vegan Lentil Curry FAQ
The kind of lentil to use when making a curry is dependent on the desired end result. When cooking lentils on the stovetop, such as with a curry, it is best to use green lentils, Lentils de Puy, brown lentils or black lentils. Red lentils are best reserved for soups and dals as they easily become mushy.
Sweet potato skins are edible so it is completely dependent on the recipe you are making and whether they should be peeled before cooking for it. Keeping the sweet potato skin on concentrates the sweet potato's nutrients and helps the sweet potato flesh stay moist. For this curry, you can use peeled sweet potatoes or keep the skin on depending on your preference.
I like to cut my sweet potato into small cubes for this curry. But you can also slice it into half moons. Just keep in mind that the size of your sweet potato pieces will alter your cooking time so don't cut them too small as they will become mushy while the other ingredients cook.
Absolutely! This curry freezes very well and can be kept in the freezer for up to 3 months in a sealed air-tight container.
I hope you love this Vegan Lentil Curry with Coconut Milk as much as I do! And if you want to see more of my delicious food adventures, follow me on Instagram or Facebook.
Vegan Lentil Curry
A cozy Vegan Lentil Curry recipe that is full of flavor and nutritious ingredients. This vegetable curry is easy to make and is freezer-friendly. Enjoy this creamy curry on its own or serve it up with some rice.
Ingredients
- 2 tablespoon coconut oil (or any other preferred light cooking oil)
- 1 medium yellow onion
- 1 tablespoon coriander seeds
- 2 cloves fresh garlic, crushed
- 1 cup dried lentils (brown or green)
- 2 - 3 sweet potatoes, roughly cubed
- 1 tablespoon ground turemeric
- 1 teaspoon cayenne pepper
- 2 teaspoon ground ginger
- Salt & pepper to taste
- 1 cup chopped tomatoes
- ½ - 1 cup water (depending on desired thickness)
- 1 can (400ml) coconut milk
- 2 cups baby spinach
Instructions
1. In a large pot over medium-high heat, add the coconut oil and allow the oil to melt and heat up.
2. Once the oil has heated, add the onion, garlic, and coriander seeds. Cook for a few minutes until the onion is soft and translucent, stirring often.
3. Once the onion has softened, lower the heat and add the spices, lentils, sweet potato, tomatoes, and coconut milk. Mix together and bring to a simmer.
4. Once simmering, cover the pot with a lid and allow to cook at a gentle simmer for 30 - 40 minutes.
5. Once the curry has cooked and the vegetables are soft, stir in the baby spinach and remove the pot from the heat. This should be enough heat to gently wilt the spinach before serving.
6. Give the curry a taste and adjust seasoning if needed with salt and pepper. Serve the curry warm, with an optional garnish of fresh coriander.
Notes
What to serve with this lentil curry?
This vegan curry is delicious on its own as is, or you can serve it with rice or naan bread. I enjoy serving it with sticky jasmine rice or a warm garlic naan. You can also serve this curry with pita breads, quinoa, flat breads, slices of crusty sour dough bread, bulgar wheat, or couscous. This curry is extremely versatile and is delicious served up with any of these yummy suggestions.
How to store vegan curry:
Fridge: Store any leftover curry in a sealed airtight container in the fridge for up to 5 days. Reheat the curry in a pot on the stove or in the microwave when ready to eat.
Freezer: Let the curry cool completely to room temperature and then transfer it to a freezer-safe container. Store in the freezer for up to 3 months. Let the curry defrost on the counter or in the microwave on the defrost setting before warming and enjoying.
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