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red lentil coconut curry served in a white bowl with naan, vegan cream and fresh herbs

Red Lentil Coconut Curry

Print Recipe
An easy vegan curry recipe that is both delicious and aromatic. Enjoy it with rice, naan, or on its own.
Course Main Course
Cuisine Indian, south asian
Keyword 30 minutes or less, easy curry recipe, easy vegan curry, red lentil coconut curry, red lentil curry, soups and stews, vegetarian curry
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 521.9
Author carleigh

Equipment

Ingredients

  • 1 tbsp olive oil optional, sub for water if desired
  • 1 shallot diced
  • 4 cloves garlic diced
  • 1 inch ginger root diced

Spices

  • 1 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp turmeric

Essentials

  • 1½ cups red lentils rinsed
  • 13.5 oz coconut milk 1 can
  • 14.5 oz crushed tomatoes 1 can
  • 2 cups water
  • 1 tbsp soy sauce

Garnish

  • 1 handful cilantro or parsley, chopped
  • 2 limes cut into wedges

Instructions

  • In a pan over medium heat, add the olive oil, shallot, garlic and fresh ginger. Saute for 2 to 3 minutes, until the shallot is translucent.
  • Add the spices, and stir for an additional 2 - 3 minutes, until fragrant.
  • Add the rinsed red lentils and combine with the spices. Then stir in the crushed tomatoes, 2 cups of water, soy sauce and coconut milk. Bring to a boil, then lower the heat and simmer, stirring every so often, until the lentils are cooked, approximately 15 minutes.
  • Serve with cilantro and lime if desired.

Nutrition

Calories: 521.9kcal | Carbohydrates: 58.2g | Protein: 22.5g | Fat: 25.4g | Saturated Fat: 18.8g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 3.8g | Sodium: 413.9mg | Potassium: 1286.3mg | Fiber: 24.5g | Sugar: 7.2g | Vitamin A: 391.7IU | Vitamin C: 26.8mg | Calcium: 126.6mg | Iron: 10.9mg