Creamy red lentil vegetable coconut curry

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This incredible creamy red lentil vegetable coconut curry is a love letter to legumes. Red lentils are a superfood–packed with protein and fiber, they are versatile, and make any plant-based dish delicious. Red lentils are also split, which makes them a quick and easy option to prepare on the fly. This dreamy curry cooks up in just 20 minutes! Record time and a fantastic option for eating Plant Based on a Budget–where every meal comes in at or under $2 per serving. This is the dinner you want to make once a week. Perfect for use-it-up produce you need to make the most of. Add in pantry staples you most likely have on hand, this recipe is a rotation-worthy dinner choice.

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CLC red lentil curry ingredients
CLC_red_lentil_curry_08

Creamy coconut milk, hearty vegetables + red lentils paired with the right balance of spice and topped with tangy lemon juice to brighten everything up, this has overnight become one of my favorite go-to meals. A breeze to whip up at dinner or prep ahead of time for a nutritious, tasty lunch this week. Have other hearty greens to use up? Want to sub sweet potatoes or a yellow onion? Swap out as needed in this flexible recipe that just so happens to be the best vegan thing on the menu today.

Did you try this one? Drop a comment below and happy dining!

bowl of lentils
bowl of chopped kale
bowl of chopped carrots, celery, red onions
bowl of chopped potatoes
sautee-ing vegetables
two bowls of salt, and paprika + chili flake
simmering red lentil curry
CLC red lentil curry side view
CLC red lentil curry
plated CLC red lentil curry
plated CLC red lentil curry

Creamy red lentil vegetable coconut curry   by

Delicious creamy red lentil vegetable coconut curry is the perfect budget-friendly and use-it-up recipe for your next plant-based plate. An easy to whip up dinner in just 20 minutes, it’s packed with protein, fiber, and flavor!

makes: approx 4 servings | prep time: 5 min | cook time: 15 min | total time: 20 min

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CLC red lentil curry

Ingredients

  • 1/2 red onion
  • 2 medium carrots
  • 2 - 3 stalks celery (leaves included)
  • 4 - 5 small potatoes (or 2-3 small medium)
  • 3 large kale leaves
  • 1 tbsp olive oil
  • 1 tbsp water
  • 1 can diced tomatoes
  • 1 can full fat coconut milk (I like Aroy-D)
  • 1 cup water
  • 1 cup red lentils
  • 1/4 tsp chili flake
  • 1 tsp paprika
  • 1 1/2 tsp kosher salt
  • 1/2 lemon, juiced
  • 1 - 2 tsp toasted sesame seeds, to top (optional)

To-Do's

  1. Wash and pat dry vegetables.
  2. Peel and mince red onion, add to medium bowl. Remove carrot ends and top. Halve carrots, slice, and add to to bowl. Thinly slice celery, leave included and add to bowl. Set vegetable mix (also known as mirepoix.)
  3. Cube potatoes, peels included and set aside in a separate bowl.
  4. Half kale leaves longwise and roughly chop leaves, including stems and set aside in a separate bowl.
  5. Open tomatoes and coconut milk cans, set aside.
  6. Heat a large pan over medium heat and add olive oil. Once hot, add mirepoix mixture and stir. Cover and let sauté for 1 – 2 minutes.
  7. Remove lid, add 1 tbsp water, and stir. Cover again and let sauté for an additional 2 – 3 minutes.
  8. Remove lid and add potatoes, tomatoes, coconut milk, water, lentils, and spices (chili flake, paprika, and salt.) Stir well to combine. Turn heat to low (approx 3 to 4).
  9. Cover and let simmer 15 minutes, stirring occasionally (about every 3 – 4 minutes) so lentils don’t stick to the bottom of the pan. After 15 minutes potatoes should be fork tender.
  10. Turn off heat and add in chopped kale, stirring until well incorporated. Cover 1-2 minutes to let kale wilt. Remove lid and add lemon juice, stirring one more time.
  11. Serve warm, top with toasted sesame seeds if desired, and enjoy! Keeps well in the fridge 2-3 days.
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