Looking for a comforting, rich and creamy curry? One that is absolutely flavorful with the right balance of flavors? Well, you will see that this is the best lentil curry recipe.This lentil coconut curry will be a huge hit among your friends and family.
I make coconut curry recipes at least once a week, so I'm always sharing them, such as these amazing curry recipes: Jamaican Spicy Potato Curry, Vegan Chickpea Curry, Curry Cabbage.
Coconut Lentil Curry
I love how lentil curry is so hearty. It can definitely feed a large crowd and it is so easy to prepare. You can leave out the carrots, potato, and dumplings and serve it with my Gluten-Free Vegan Flatbread or Brown Jasmine Rice.
The next great thing about lentils is that a little goes a long way, it is very economical, versatile and has great nutritional benefits. I only used one cup of lentils to make this incredibly delicious stew.
For the curry powder, you can use my Easy Curry Powder Recipe or you can use Chief Curry Powder for a Caribbean flavor. I used Not Chicken Bouillon Cubes for the vegetable bouillon.
Health Benefits Of Lentils
- High in protein, one cup of cooked lentils contains 18 grams of protein.
- Lentils are high in fiber, one cup of cook lentils contains 15.6 grams of fiber.
- Lentils are a great source of calcium, one cup of cooked lentils contains 38 grams of calcium.
- Lentils are a great source of magnesium, one cup of cooked lentils contains 75 milligrams of magnesium.
- Lentils are a great source of iron, one cup of cooked lentils contains 6.6 milligrams of iron.
How To Make Coconut Lentil Curry?
- Heat oil in a large saucepan on medium high, add onion and cook until onions are soft. Stir in chopped bell pepper, green onion, ginger, garlic, and thyme, and cook until fragrant.
- Add curry powder, cumin, paprika, allspice, and vegetable bouillon, and stir, cooking for one minute.
- Add lentils and coconut milk, and stir to coat.
- Add 4 cups of water, bring to a boil, cover saucepan and cook for 45 minutes or until lentils are tender.
- Add the remaining cup of water, Scotch bonnet pepper, carrot, potato, and dumplings. Bring to a boil again, reduce to simmer until vegetables and dumplings are cooked, about 15 minutes.
- If the stew is too thick, add extra water or vegetable broth. Check the seasoning, and add more salt if needed. Serve immediately, as lentil curry will thicken as it cools.
Other Lentil Recipes To Try
- Lentil Shepherd's Pie
- Jamaican Lentil Patties
- Vegan Lentil Stew
- Lentil Meatballs
- Vegan Lentil Loaf
- Instant Pot Vegan Lentil Soup
- Vegan Stuffed Bell Peppers
Nutrition
- Energy:
- 376 kcal / 1572 kJ
- Fat:
- 20 g
- Protein:
- 12 g
- Carbs:
- 40 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 1 h
- Ready in:
- 1 h 15 min
Ingredients
- 1-2 tablespoons oil, I used avocado
- 1 medium onion, chopped
- 1/2 medium red bell pepper, chopped
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 sprigs of thyme
- 2 tablespoons curry powder, *link to recipe
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon allspice
- 2 vegetable bouillon
- 1 cup dried lentils, sorted and washed
- 1 (15-ounces) can coconut milk
- 5 cups water, divided
- 1 medium carrot, chopped
- 1 large potato, peeled and chopped
- 1/2 batch of Dumplings, (optional) *link to recipe
- 1 Scotch Bonnet pepper, or 1/4 teaspoon cayenne pepper
Instructions
- Heat oil in a large saucepan on medium high, add onion and cook until onions are soft. Stir in chopped bell pepper, green onion, ginger, garlic, and thyme, and cook until fragrant.
- Add curry powder, cumin, paprika, allspice, and vegetable bouillon, and stir, cooking for one minute.
- Add lentils and coconut milk, and stir to coat.
- Add four cups of water, bring to a boil, cover saucepan and cook for 45 minutes or until lentils are tender.
- Add the remaining cup of water, Scotch bonnet pepper, carrot, potato, and dumplings. Bring to a boil again, reduce to simmer until vegetables and dumplings are cooked, about 15 minutes.
- If the stew is too thick, add extra water or vegetable broth. Check the seasoning, and add more salt if needed. Serve immediately, as lentil curry will thicken as it cools.
Amazing recipe! I LOVE it!!! I’ve made a few things from your site and you never disappoint! Thank you for providing such amazing vegan recipes!
Tammy, thank you so much. I’m so happy you are enjoying my recipes and that you took the time to share your feedback with us.
Hi, I was wondering if you could make this recipe in the instapot, and what adjustments you would recommend with that? Thank you
Rachelle it can be made but I would really need to do it in my Instant Pot first to give you the correct adjustments, otherwise, I would be guessing.
How much veg bullion is in this recipe?
Juanita it says 2, if that’s too much sodium for you use 1.
2 cups? Two bouillion cubes? Two tablespoons?
Renee, I don’t understand the question you are asking. I can’t find where I wrote 2 cups anywhere in the recipe. Yes, 2 vegan bouillons cubes. The only 2 tablespoons in my recipe are the oil and the curry powder. Can you please write your question that you are asking clearer? I’m sure that the readers will also benefit if you need clarification others might also.
My whole family loved this Stew and it was so easy to make!
I’m so happy your family enjoyed it Kenrite, thank you for sharing your feedback.