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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Sauté aromatics: Heat oil in a pot. Sauté onion until golden, about 5 minutes. Add garlic and ginger, cook for another minute.
  2. Spice party: Add curry powder, cumin, turmeric, and pepper flakes. Stir for 1 minute until fragrant like you're running a spice bazaar.
  3. Add base: Pour in tomatoes, coconut milk, broth, and lentils. Stir, then simmer for 25 minutes or until lentils are tender and fabulous.
  4. 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.