Vegan Creamy Coconut Brown Lentil Curry
A warming, protein-rich curry featuring earthy brown lentils simmered in aromatic spices and rich coconut milk. Fresh ginger, cumin seeds, and turmeric create a fragrant base, while crushed tomatoes add depth and cherry tomatoes provide bursts of sweetness. The coconut milk transforms the dish into a creamy, comforting meal perfect for weeknight dinners or meal prep. Served over quinoa or brown rice, this satisfying vegetarian curry delivers complex flavors without requiring specialty ingredients.
Ingredients
- 2 Tbsp coconut oil, organic
- 1 cup onion, finely chopped
- 5 garlic cloves, minced
- 2 Tbsp fresh ginger, grated
- 1 Tbsp cumin seeds
- 1 Tbsp curry powder
- 1 tsp turmeric
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- 1 28 oz can crushed tomatoes
- 1 cup brown lentilsred lentils1:1vegan
reduce cooking time to 15-20 minutes
- 3 ½ cups water
- 1 13 oz can coconut milk, full fat recommended
- ½ cup cilantro, finely chopped, plus more for garnish
- 2 cups cherry tomatoes, halved
- cooked quinoa or brown rice, to serve
Instructions
- 1
Heat coconut oil in a wide, deep nonstick skillet with lid over medium heat
- 2
Add onion and saute for 8-10 minutes until soft and translucent but not too brown
- 3
Stir in garlic, ginger, cumin seeds, curry powder, turmeric, salt and black pepper
- 4
Saute for about a minute, stirring constantly
- 5
Add crushed tomatoes, lentils and water
- 6
Bring to a boil, reduce heat to medium-low, cover and simmer for 30 minutes, stirring every 10 minutes
- 7
Stir in coconut milk and continue to simmer uncovered over medium-low heat for 10-15 minutes more until lentils are tender and dish has thickened
- 8
Season to taste with more salt
- 9
Fold in cilantro and half of the cherry tomatoes
- 10
Serve curry over quinoa or brown rice
- 11
Top with remaining tomatoes and extra cilantro
Tips
Use full-fat coconut milk for the richest, creamiest texture and best flavor development
Rinse brown lentils before cooking to remove any debris and reduce foam during simmering
Add cherry tomatoes in two stages - half during cooking for deeper flavor, half at the end for fresh bursts
Good to Know
Refrigerate up to 4 days in airtight container. Flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently, adding water if needed to thin consistency.
Serve hot over grains with fresh cilantro and cherry tomatoes. Pair with naan or flatbread.
Common Mistakes
Don't rush the onion cooking to avoid bitter flavors
Stir regularly during simmering to prevent lentils from sticking to bottom of pan
Add coconut milk after lentils are mostly tender to prevent curdling
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use red lentils instead of brown?
Yes, but reduce cooking time to 15-20 minutes as red lentils cook much faster and will break down more, creating a thicker consistency.
What if I don't have fresh ginger?
Substitute with 2 teaspoons ground ginger, but add it with the other dried spices for best flavor distribution.
How long will this keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve overnight, making it perfect for meal prep or leftovers.