Okay, I don’t want to start off this “famous” red lentil coconut curry recipe on a lie. When I call it famous I mean, it’s famous in my circle…But I know some picky people so that’s saying something! My family and friends request it all the time over the last six years since I created the recipe.
My coconut lentil curry is comfort food through and through and I think you’re going to love it just as much as I – and my circle – do!
How My Red Lentil Coconut Curry Recipe Came to Be
In my wildest dreams, I didn’t think I’d ever find or make a gluten-free, vegan (dairy-free), sugar-free recipe that I’m just as happy to eat as something like mac and cheese! I actually created this recipe years ago when I was doing a 40-day challenge of no sugar, no gluten, no dairy, and what I thought was “no fun.”
But this vegetarian, well actually, vegan curry recipe brought new colors to my world!Jump to Recipe
While that sugar-free, dairy-free, gluten-free challenge may not have lasted more than 40 days, this recipe isn’t going ANYWHERE! You should see my recipe card…it’s clearly well-loved!
Vegetarian Curry Recipes
I think curries are one of the easiest and most versatile foods to make vegan or vegetarian. You’ve got a million options for veggies and other additions to include. As someone who’s pretty picky with the vegetables I like, I like to keep my curry recipes pretty simple but ultra delicious. Don’t believe me? Check out my mild onion and coconut curry recipe here.
I’ve found this recipe to be extremely forgiving in the 20+ times I’ve made it. One time I completely forgot to add the garlic and the ginger until the end. Didn’t change the taste at all! Another time I left it cooking on the stove for over an hour (I know, I know). And it DIDN’T turn into a mushy mess!
Why Should You Make this Lentil Curry?
Oh man, where to start!
- It’s EASY! And it has an easy cleanup since it’s a one-pot recipe. I think one-pot recipes are something I’m going to work on adding more of!
- You can customize it to your liking. Spicier, less salty, with greens, on rice, etc. etc.
- It can be made with ingredients you probably have in your pantry.
- It’s good for you. This lentil curry recipe is full of minerals, nutrients, and fibre. Have a look at more health benefits of curry here.
- It makes GREAT leftovers and reheats like a dream.
- It can be on your table and in your belly in about half an hour.
- Last but not least, it’s DELICIOUS!!!!! I can never stop at just one bowl.
Basically, what I’m trying to say is this curry recipe is about as fool-proof as they come.
What to Serve With Lentil Coconut Curry
- I personally like to just eat this curry on its own, kind of like a soup! BUT, I have served it over rice in the past and that’s super tasty too!
- You can also stir in a few cups of greens (spinach or kale) to add more veggies and that’ll work great too.
- I also love dipping something crunchy and carby, like naan bread, into the curry.
Most of the spice in this recipe comes from the curry powder and the red pepper flakes. If you want it spicier, you can use a stronger curry powder and more red pepper flakes. Or use less and more milder options if you’re not a fan of the heat.
If you don’t want to use coconut milk, you can substitute another milk of your choice, but it may not be quite as creamy…unless you use whipping cream or something similar!
What You Need for This Recipe
- Dry red lentils, NOT canned
- Coconut oil
- Coconut milk (I use full-fat but light will work too!)
- Yellow or white onion
- Canned, diced tomatoes
- Ground ginger
- Curry powder (I use mild or medium, but this is up to you)
- Red pepper flakes
- Vegetable broth
Let’s get to it!
One-Pot Red Lentil Coconut Curry (Vegan, Gluten-Free, Sugar-Free)
One Pot Red Lentil Coconut Curry
- 1 tbsp coconut oil
- 1 large yellow or white onion diced
- 1 tbsp ginger powder
- 3 cloves garlic minced
- 2 tbsp curry powder
- ½ tsp red pepper flakes
- 4 cups vegetable broth
- 400 g coconut milk
- 1.5 cups DRY red lentils
- 796 g canned diced tomatoes no salt added
- ¼ tsp salt or more, to taste
- In a large pot or saucepan melt coconut oil over medium heat.Add onion, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently.
- Add curry and red pepper flakes. Stir.
- Add broth, lentils, coconut milk, canned tomatoes, and salt. Cover and bring to a boil.
- Reduce heat and let simmer for 20-30 minutes, stirring occasionally, until lentils are tender. You can taste test as you go and adjust spices, salt, as needed. Serve hot and enjoy!
Okay, once you’ve tried it out I wanna hear from you. Think it’s worthy of its famous status?
XO – C