How about squeezing this healthy quick lentil coconut curry into one of your meals this week? It's packed with veggies, super healthy, super easy, and fast and yes, it's vegan! Let's kick a self-care eating habit with this beautiful delicious bowl of goodness, shall we?
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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, some chopping and stirring and then it cooks itself, just like my beef korma.
Texture and flavor - Semi-thick creamy coconut curry with a hint of wonderful spices. Not spicy.
Lets Talk Ingredients
Lentils - I use dry peeled yellow split lentils. They cook way faster and no pre-soaking is 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 mix 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 so that they defrost and cook together with the lentils. Use 2-3 oz (70 g) of frozen spinach.
Can I Freeze It?
Yes, you absolutely can!
This meal freezes great, like our air fryer bang bang chicken. 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 the microwave. Depends on how fast I need it.
Handy whenever I don't have the time (or lazy) to cook. Yep!
Hungry For More?
Check out more of these healthy options:
Recipe Video
📖 Recipe
Quick Lentil Coconut Curry (Vegan & Ready In 30 Minutes)
Video
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
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
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Jan 11, 2020. Updated with improved text, recipe and pictures on Feb 3, 2021.
Venny says
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.
Bea says
Ahh yes, I love spicy also! Glad that you both liked it, thank you Venny!