Spicy Vegan Lentil Curry Recipe
A bold and spicy vegan lentil curry simmered in rich coconut milk, warming spices, and hearty lentils—pure comfort without the chaos.
Ingredients
- Olive oil – 1 tbsp
- Onion chopped – 1 medium
- Garlic minced – 3 cloves
- Fresh ginger grated – 1 tbsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Ground turmeric – ½ tsp
- Crushed red pepper flakes – ¼ tsp adjust for drama
- Canned diced tomatoes – 1 cup
- Coconut milk full fat – 1 cup
- Vegetable broth – 2 cups
- Dried brown or green lentils – 1 cup
- Salt – ½ tsp
- Baby spinach – 2 cups
- Fresh cilantro optional garnish – 2 tbsp
Instructions
- Sauté aromatics: Heat oil in a pot. Sauté onion until golden, about 5 minutes. Add garlic and ginger, cook for another minute.
- Spice party: Add curry powder, cumin, turmeric, and pepper flakes. Stir for 1 minute until fragrant like you're running a spice bazaar.
- Add base: Pour in tomatoes, coconut milk, broth, and lentils. Stir, then simmer for 25 minutes or until lentils are tender and fabulous.
- Finishing touch: Stir in spinach until wilted. Add salt and adjust seasoning like a true diva. Garnish with cilantro if you’re feeling bougie.
Notes
🔥 Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 13 g
- Saturated Fat: 9 g
- Carbohydrates: 36 g
- Fiber: 11 g
- Protein: 14 g
💊 Vitamins & Minerals (Per Serving)
- Iron: 24%
- Folate: 38%
- Vitamin A: 30%
- Magnesium: 18%
- Potassium: 15%
📝 Extra Tips & Notes
- Want it creamier? Add more coconut milk. You’re in charge here.
- Hate spice? Cut the red pepper flakes. Love spice? Double them. Dare you.
- Serve with rice, naan, or just a spoon straight from the pot.
- Leftovers taste even better—like revenge but warm and plant-based.
- Don’t skip the fresh cilantro. It’s not just for Instagram.