Whip up a batch of this One-Pot Coconut Lentil Curry whenever you need some delicious vegan comfort food for dinner. This Indian-inspired curry is a one-pot dinner made with warm spices, coconut milk, lentils, and more!
This One-Pot Coconut Lentil Curry recipe is..
- Vegan
- Vegetarian
- Gluten-free
- Wholesome
- Made from real ingredients
- Protein-packed
- Nutrient rich
How to Make One-Pot Coconut Lentil Curry
- Over medium heat, melt coconut oil in a large pan.
- Add in the first round of ingredients.
- Stir consistently to prevent burning. You want the mustard seeds to pop.
- Add pepper, onion, and garlic and cook until the onions are transluscent.
- Mix in lentils and veggie broth, then cook on medium heat for 40 minutes.
- When the lentils are cooked, remove from heat, and stir in the coconut milk.
Helpful Tips For Making One-Pot Coconut Lentil Curry
Heavy-Duty Pot
Make sure that you use a heavy-duty pot, as it will provide an even cooking surface. This will prevent your curry from cooking unevenly. Cheaper pots can create hot and cool spots as they cook, and then you run the risk of your curry not cooking evenly.
Liquid Needed
You will find that some brands of lentils will require more liquid. If you see that your lentils are using up the liquid too quickly, you can just add more vegetable broth to the mix.
Variations to One-Pot Coconut Lentil Curry
Lentils
I used yellow lentils for my curry, but you are welcome to swap out the variety of lentils if you want. Just adjust the liquid as needed to get your lentils to soften and fully cook.
Soaking Lentils
I didn’t soak my lentils for this recipe. But if you want to soak your lentils, you definitely can! This will reduce the cooking time by half. Just soak your lentils in water for 8 hours prior to cooking them.
Recipe
Ingredients
- 1 tbsp coconut oil
- 1 tsp ground turmeric
- 1 tsp yellow mustard seeds
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garam masala
- 2 garlic cloves minced
- 1 yellow onion peeled and diced
- 2 cups yellow split lentils rinsed
- 1 chili pepper green or red, seeds removed, minced
- 4 cups vegetable broth
- ½ cup coconut milk
- 2 cups water
To serve:
- fresh parsley or cilantro, chopped
- ½ tsp red pepper flakes
- garam masala optional
Instructions
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Heat coconut oil in a large pan, over medium heat. Add the ground turmeric, salt, pepper, yellow mustard seeds, and garam masala. Stir continuously for 1–2 minutes or until the mustard seeds start to pop.
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Add the onion, garlic, and chili pepper.
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Cook for 5–6 minutes, until the onion is softened and transluscent.
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Add the lentils and vegetable broth, stir, and cook for approximately 40–45 minutes over medium heat. Continue stirring occasionally so the lentils don’t stick to the botom of the pan.
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Check on the lentils frequently, and add up to 2 cups of additional water if needed to keep them from sticking or drying out. Once the lentlils are tender, remove from heat. (Note that the cooking time and amount of liquid needed can vary depending on the specific type and brand of lentils you are using, so check on them frequently!)
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Add the coconut milk and stir into the lentil curry.
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Serve curry garnished with additional garam masala, chilli flakes, and fresh herbs.
