Vegan Lentil Coconut Curry Recipe

Introduction

Welcome to our kitchen! Today, we are preparing a heartwarming Vegan Lentil Coconut Curry that combines the richness of coconut milk with the wholesome goodness of lentils. This dish is not only vegan and gluten-free but also packed with flavor and nutrients. Ideal for a nutritious weeknight dinner or a meal prep option, this curry is both satisfying and versatile.

Ingredients

For the Curry:

  • 1 cup dried brown or green lentils (rinsed and drained)
  • 1 can (14.5 oz) coconut milk (full-fat or light, depending on preference)
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1-inch piece of fresh ginger (grated)
  • 1 medium carrot (peeled and diced)
  • 1 medium red bell pepper (diced)
  • 1 large tomato (diced)
  • 1 medium potato (peeled and diced)
  • 2 tbsp vegetable oil (or coconut oil for extra flavor)
  • 2 tbsp curry powder (adjust to taste)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper (optional for heat)
  • 1-2 cups vegetable broth (adjust as needed)
  • 1 cup fresh spinach (or kale, chopped)
  • Salt and black pepper (to taste)
  • 1 tbsp lemon juice (or lime juice)
  • Fresh cilantro (for garnish)

Instructions

  1. Prepare the Lentils:
    • Start by rinsing the lentils under cold water until the water runs clear. This helps remove any dust or impurities. Drain and set aside.
  2. Sauté the Aromatics:
    • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes.
    • Add the minced garlic and grated ginger, and sauté for an additional 1-2 minutes until fragrant.
  3. Cook the Vegetables:
    • Stir in the diced carrots, bell pepper, tomato, and potato. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
  4. Add the Spices:
    • Sprinkle in the curry powder, turmeric, cumin, coriander, paprika, and cayenne pepper (if using). Stir well to coat the vegetables evenly with the spices.
  5. Simmer the Lentils:
    • Add the rinsed lentils to the pot and mix thoroughly with the vegetables and spices.
    • Pour in the coconut milk and vegetable broth. Stir well to combine. Bring the mixture to a boil.
  6. Cook the Curry:
    • Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
  7. Incorporate the Greens:
    • Once the lentils and vegetables are cooked through, stir in the fresh spinach (or kale). Cook for an additional 5 minutes until the greens are wilted and tender.
  8. Season and Finish:
    • Season the curry with salt and black pepper to taste. Stir in the lemon juice (or lime juice) for a touch of brightness.
  9. Garnish and Serve:
    • Garnish with fresh cilantro before serving. Enjoy the curry over a bed of rice, quinoa, or with warm naan bread.

Nutritional Information (Per Serving)

  • Calories: 290 kcal
  • Protein: 12 g
  • Carbohydrates: 34 g
  • Dietary Fiber: 9 g
  • Total Fat: 12 g
  • Saturated Fat: 10 g
  • Cholesterol: 0 mg
  • Sodium: 300 mg

Weight Watchers SmartPoints

  • Freestyle/Blue/Green Points: 7 points per serving (using light coconut milk)
  • Purple Points: 5 points per serving

Tips for Success

  • Lentil Selection: Brown or green lentils work best as they hold their shape better than red lentils. If using red lentils, adjust the cooking time as they cook faster and may become mushy.
  • Spice Adjustment: Adjust the amount of cayenne pepper based on your heat preference. For a milder version, you can omit it entirely.
  • Storage: This curry keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Reheat thoroughly before serving.
  • Serving Suggestions: Serve with a side of basmati rice, cauliflower rice, or alongside a crisp green salad for a complete meal.

Variations

  • Protein Boost: Add tofu or chickpeas for extra protein and texture.
  • Vegetable Variety: Substitute or add other vegetables like zucchini, sweet potatoes, or green beans to suit your taste and what you have on hand.
  • Spice Level: For a spicier curry, increase the amount of cayenne pepper or add a chopped chili pepper during the sauté step.

Conclusion

Our Vegan Lentil Coconut Curry is a delightful and nutritious option for any meal. With its creamy texture, rich flavors, and versatility, it’s sure to become a favorite in your kitchen. Whether you’re a long-time vegan or just exploring plant-based meals, this recipe offers comfort and nourishment in every bite.

Feel free to explore and adapt the recipe to fit your dietary needs and preferences. Enjoy your cooking experience and the delicious results!