• Skip to main content
  • Skip to primary sidebar

El Mundo Eats

menu icon
go to homepage
  • Easter
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipe Index
    • Newsletter
    • About Us
    • eBook
    • Español
    • Facebook
    • Instagram
    • YouTube
  • ×

    El Mundo Eats » Curry

    Published: Feb 3, 2021 · Updated: Feb 1, 2023 by Bea & Marco · This post may contain affiliate links · 2 Comments

    Quick Lentil Coconut Curry (Vegan & Ready in 30 Minutes)

    Jump to Recipe

    How about squeezing this healthy quick lentil curry with coconut milk in one of your meals this week? It's packed with veggies, super healthy, super easy and fast and yes, it's totally vegan!

    Let's kick a self-care eating habits with this beautiful delicious bowl of goodness, shall we?

    Quick lentil coconut curry view from top
    Jump to:
    • Recipe Highlights
    • Lets Talk Ingredients
    • Can I Freeze It?
    • Hungry For More?
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments

    Recipe Highlights

    Diet - Vegan, high in protein.

    Size - Easily for 4 to 6, depending on what you have it with. It freezes great!

    Level - Super easy, just some chopping and stirring and then it cooks itself.

    Texture and flavour - Semi thick creamy coconut curry with hint of wonderful spices. Not spicy.

    Lets Talk Ingredients

    Ingredients for quick lentil coconut curry

    Lentils - I use dry peeled yellow split lentils. They cook way faster and no pre-soaking needed.

    SHORT CUT: Use already cooked canned lentils instead. Use 2 ½ cup (500 g) drained lentils and cook for about 10 minutes.

    Ras el hanout - It's a mixed of spices. Use the same amount of garam masala or 2 tablespoon curry powder, they work fine also.

    Spinach - Both fresh and frozen work best in this recipe. Add frozen spinach a bit earlier to that they defrost and cook together with the lentils. Use 2-3 oz (70 g) of frozen spinach.

    Can I Freeze It?

    Quick lentil coconut curry in a plate with view from the font

    Yes, you absolutely can!

    This meal freezes great. Since it's just the two of us, I always freeze the balance in portions whenever I make this lentil curry. I leave it to thaw in the fridge or simply defrost in microwave. Depends on how fast I need it.

    Really handy whenever I don't have the time (or lazy) to cook. Yep!

    Hungry For More?

    Check out more of these healthy options:

    • Ginger steamed fish
    • Quick beef Pho 
    • Turmeric stir fry shrimps
    • Cauliflower nasi goreng

    Recipe Video

    📖 Recipe

    Quick lentil coconut curry in a plate view from top

    Quick Lentil Coconut Curry (Vegan & Ready In 30 Minutes)

    This quick lentil coconut curry is a great healthy and delicious way to consume legumes. It's packed with veggies and it's ready to serve in 30 minutes. Super fast! Flavoured with wonderful spices, you need to try!
    Author: Bea & Marco
    5 from 2 votes
    Print Pin Rate
    Servings: 4 people
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins

    Ingredients  

    The Base & Veggies

    • some coconut oil
    • 1 celery stick , chopped
    • ½ yellow onion , cut into cubes
    • 1 medium sized carrot , cut into cubes
    • 2 garlic cloves , minced
    • 1 cinnamon stick
    • some salt

    Spices & Flavour

    • ½ tablespoon ras el hanout powder
    • 1 tablespoon vegetable bouillon powder
    • 1 teaspoon turmeric powder
    • ½ teaspoon smoked paprika powder

    The Rest & More Veggies

    • 1 cup dry peeled split yellow lentils (200 g)
    • 1 cup tomato passata (250 ml)
    • 4 cup water (1 liter)
    • ½ cup coconut milk (125 ml)
    • 2 cup spinach leaves (70 g)
    • some lemon juice , to taste
    Prevent your screen from going dark

    Instructions

    • Heat some coconut oil in a casserole pan on medium high heat. Then add in all the base and veggies ingredients. Saute until the onion is translucent.
    • Now add in all the spices to bring out the flavour. Mix well and cook for 1 minute.
    • Add in the lentils, tomato passata, water and mix everything together. Bring it to a simmer and cover the pan with a lid. Cook for 15-20 minutes or until the lentils are soft and fully cooked. Stir now and then.
    • Remove the lid and give the curry a stir. Add in coconut milk, spinach leaves and mix well. Continue cooking just until the leaves are wilted. Turn the heat off and add in some lemon juice. Adjust the salt if needed and black pepper to taste. Give it one last stir and serve!

    How To Serve

    • Serve as is. You can also serve it together with some rice, toasted baguette or flatbreads.

    Nutrition Facts

    Calories: 320.1kcal, Carbohydrates: 42.9g, Protein: 15.8g, Fat: 11.1g, Saturated Fat: 8.7g, Sodium: 233.2mg, Potassium: 1036.3mg, Fiber: 18.7g, Sugar: 5.8g, Calcium: 100.6mg, Iron: 7.1mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    Originally published on Jan 11, 2020. Updated with improved text, recipe and pictures on Feb 3, 2021.

    More Curry Recipes

    • Half eaten basil chicken pot pie in a bowl
      Individual Basil Chicken Pot Pie
    • overhead view of half eaten beef rendang with rice.
      Slow Cooker Beef Rendang
    • Whole and slices of chicken murtabak flatbreads stacked
      Chicken Murtabak Flatbread
    • Holding a plate of lentils turmeric curry
      Easy Lentil Turmeric Curry (Dhal)

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Have you made this recipe? Please leave a comment and rate it, thanks!




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Venny says

      February 01, 2021 at 7:19 pm

      5 stars
      Thank you for this very easy and fast recipe Bea. My husband loves it with some basmati rice. I like to add some chilie powder to make it spicy.

      Reply
      • Bea says

        February 01, 2021 at 8:39 pm

        Ahh yes, I love spicy also! Glad that you both liked it, thank you Venny!

        Reply

    Primary Sidebar

    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

    More about us →

    Easter Recipes

    • A slice of cake on a plate.
      Carrot Cake With Pineapple
    • Spinach and Ricotta Pie
      Easy Spinach and Ricotta Pie
    • Lemon Meringue Pie
      Lemon Meringue Pie
    • Coconut macaroons on a cooling rack
      Coconut Macaroons
    • Lemon Loaf
      Lemon Loaf Cake
    • Healthy Carrot Cake Cookies

    Popular Recipes

    • Mini cheesecakes on a table
      Easy Mini Cheesecakes
    • Malaysian Flatbread Roti Canai
      Malaysian Flatbread (Roti Canai)
    • Whole Orange Blender Cake
    • tart shells on a cooling rack
      How To Make Tart Shells (Sweet And Savoury)
    • Nasi lemak with all its trimmings
      Rice With Coconut Milk (Malaysian Nasi Lemak)
    • Hokkaido cheese tarts
      Hokkaido Cheese Tart

    Footer

    ↑ back to top

    Featured in banner.

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Shop

    • Ebook
    • Amazon Storefront

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2023 El Mundo Eats