One-Pot Coconut Lentil Curry

Whip up a batch of this One-Pot Coconut Lentil Curry whenever you need some delicious vegan comfort food for dinner. This Indian-inspired curry is a one-pot dinner made with warm spices, coconut milk, lentils, and more!

Skip ordering takeout and make this vegan curry at home. You will thank me when you get to enjoy the leftovers the next day. This curry is delicious and packed with protein to leave you feeling full and energized.

Recipe

Ingredients

• 1 tbsp coconut oil
• 1 tsp ground turmeric
• 1 tsp yellow mustard seeds
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp garam masala
• 2 garlic cloves minced
• 1 yellow onion peeled and diced
• 2 cups yellow split lentils rinsed
• 1 chili pepper green or red, seeds removed, minced
• 4 cups vegetable broth
• ½ cup coconut milk
• 2 cups water

To serve:

• fresh parsley or cilantro, chopped
• ½ tsp red pepper flakes
• garam masala optional

Instructions

• Heat coconut oil in a large pan, over medium heat. Add the ground turmeric, salt, pepper, yellow mustard seeds, and garam masala. Stir continuously for 1–2 minutes or until the mustard seeds start to pop.
• Add the onion, garlic, and chili pepper.
• Cook for 5–6 minutes, until the onion is softened and transluscent.
• Add the lentils and vegetable broth, stir, and cook for approximately 40–45 minutes over medium heat. Continue stirring occasionally so the lentils don’t stick to the botom of the pan.
• Check on the lentils frequently, and add up to 2 cups of additional water if needed to keep them from sticking or drying out. Once the lentlils are tender, remove from heat. (Note that the cooking time and amount of liquid needed can vary depending on the specific type and brand of lentils you are using, so check on them frequently!)
• Add the coconut milk and stir into the lentil curry.
• Serve curry garnished with additional garam masala, chilli flakes, and fresh herbs.

Nutrition