Coconut Curry Lentils
My Coconut Curry Lentils is a delicious vegan meal. Lentils, chickpeas, and veggies make this flavorful dish a one pot meal!
My Coconut Curry Lentils is yet another of my family’s favorite lentil dishes. In this recipe, I cook the lentils in coconut milk and curry powder, making for some really flavorful lentils. Throw in some chickpeas, broccoli, roasted potatoes, fresh mint, and a hint of lime, and you’ve got a really healthy and quite addicting dish!
If you didn’t think it could get any better, this recipe is also vegan, gluten free, and basically a one-pot meal. You do have to pull out a sheet pan to roast the potatoes, but that’s the only additional dish! Definitely nothing to complain about.
Why I Love Lentils
So why should we all be crazy about lentils?
- They’re affordable. One of my favorite qualities in any food!
- In ½ cup cooked lentils, there are 9 grams of fiber, 12 grams of protein, and 0.5 grams of fat. Does it get much healthier?
- Because of all that fiber, lentils get you full and keep you full. Always a plus!
- Lentils are naturally gluten free, and of course, vegan!
- They’re versatile—lentils are a great vehicle for endless flavor combinations! You can pull them basically any direction you can think of—Italian, French, Latin American, Thai, and Indian cuisines all work great with lentils. Lentils also make a great meat substitute.
In this dish, I pull the lentils towards Indian and Thai flavors with the curry powder, coconut milk, mint, and lime.
The Best Curry for Coconut Curry Lentils
Your favorite curry powder will work great in this recipe. If you’re looking to try a new curry powder, here is my absolute favorite [aff. link].
I started using Simply Organic Curry Powder a few years ago, and it quickly became my go-to curry powder. Actually, I pretty much don’t even experiment with other curry powders anymore because nothing beats the slightly sweet and incredibly comforting flavor of Simply Organic Curry Powder. I highly recommend giving it a try! This curry powder compliments my Coconut Curry Lentils beautifully.
Also, I usually use a potato here that does not need peeling, such as Red or Yukon Gold. Any potato will compliment this dish though, so feel free to use whatever potato you have on hand.
Should you use a potato that requires peeling, be sure to check out my favorite Y-peeler on Amazon [aff. link]. I’ve got this cute (yes, this peeler is cute!) one in pink, but it comes in so many colors. Choose your favorite, and enjoy the precision of a Y-peeler. I absolutely love mine.
Incorporate some lentils into your eating this week, and make my delicious Coconut Curry Lentils!
Vegan Coconut Curry Lentils
For the lentils:
- 1 ½ cup lentils, rinsed
- 13.5 oz coconut milk, (one can)
- 1 cup water
- 1 tsp curry powder
- ½ tsp sea salt
For the potatoes:
- 4 medium sized potatoes, diced to 1/3 inch pieces (I like to use Red Potatoes or Yukon Gold so I don't have to peel them!)
- ½ tsp sea salt
- 1/8 tsp pepper
- 2-3 Tbsp olive oil
- 15 oz chickpeas, drained (one can)
- 1 ½ cups broccoli florets, (or mix of broccoli and cauliflower)
- 2 Tbsp fresh mint, minced
- Additional curry powder, to taste
- 1 tsp fresh lime juice, or to taste
Roast the potatoes
- Preheat the oven to 375 degrees
- On a large baking sheet, add the potatoes, ½ tsp sea salt, 1/8 tsp pepper, and 2-3 Tbsp olive oil. Toss to coat the potatoes in the oil and seasonings.
- Roast the potatoes for 15 minutes.
- Remove the baking sheet from the oven, flip the potatoes, and bake for another 10-15 minutes.
- Potatoes are done! Set them aside for now.
Cook the lentils
- While the potatoes are roasting, cook the lentils.
- In a large pot, add the lentils, coconut milk, water, and curry powder over medium-high heat. Bring to a boil.
- Once boiling, turn the heat down to low, and simmer for 15 minutes.
Add the broccoli and chickpeas
- Now add in the ½ tsp sea salt, drained chickpeas, and broccoli. Cover the pot, and cook on low heat for 10 minutes.
- Now uncover the pot, and cook for a final 5-10 minutes on low heat, until the liquid is almost completely absorbed.
- You will know the lentils are done if when you taste a few, they are cooked through, but not mushy.
Bring it all together
- Once the lentils and the potatoes are done, add the potatoes to the pot with the lentils, chickpeas, and broccoli.
- Now add in the fresh mint and a few squeezes of fresh lime juice. Mix it all together and taste. Add additional salt, curry powder, or lime juice as desired.
Serve and enjoy!
- This (almost!) one pot meal is delicious and filling all by itself.
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My Favorite Kitchen Find
Aren’t these little pink ramekins adorable? I use mine for making personal-sized desserts, like these cakelettes, as well as for prep work, and for storing food in the refrigerator. These are such a stylish addition to the kitchen! Click to view my favorite on Amazon
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