Description
Creamy and comforting, Red Curry Lentils is a one-pot vegan dinner made with coconut milk, red curry paste, and protein-rich lentils. It’s flavorful, budget-friendly, and ready in under 40 minutes perfect for weeknights or meal prep.
Ingredients
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1 cup red lentils, rinsed
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1 tbsp coconut oil (or olive oil)
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1 small onion, diced
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2 garlic cloves, minced
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1 tbsp fresh ginger, grated
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2–3 tbsp red curry paste
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1 can (14 oz) coconut milk
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1 ½ cups vegetable broth
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1 tbsp soy sauce or tamari
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1 tsp ground turmeric
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Juice of ½ lime
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Fresh cilantro, for garnish
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Cooked rice or naan, for serving
Instructions
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Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
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Stir in curry paste and turmeric, cooking for 1–2 minutes.
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Add lentils, coconut milk, vegetable broth, and soy sauce. Stir well.
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Simmer covered for 20–25 minutes, stirring occasionally, until lentils are tender and creamy.
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Stir in lime juice, garnish with cilantro, and serve hot with rice or naan.
Notes
For creamier texture, use full-fat coconut milk.
If you prefer a thicker curry, uncover and simmer longer.
Add chickpeas or tofu for extra protein, or adjust spice with more curry paste.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: ~310
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: Red Curry Lentils, Vegan Curry Recipe, High-Protein Lentil Dinner, One-Pot Vegan Meal