This hearty, fragrant and healthy lentil curry in a creamy coconut milk sauce is naturally vegan and gluten free. Serve with a side of white rice spiced with cardamom.
It might seem weird or boring to some of you but lentils have always been among my favorite foods. Yes, I absolutely love this lens-shaped seed that have been part of the human diet forever somehow (according to archaeological evidence, they were eaten 9,500 to 13,000 years ago). To be honest, I feel lucky that I often like by taste some of the healthiest ingredients on earth ; I don’t even need to force myself to like them.
First of all, lentils is a great source of protein. Of all legumes, lentils contain the third-highest levels of protein, which makes them a wonderful source of protein for vegetarians and vegans. I am none of them myself, but my diet is almost exclusively plant-based and therefore vegetable protein are important to me. Lentils also increase steady, slow-burning energy due to its fiber and complex carbohydrates. This way, they are very nutritious and leave you full and satisfied until the next meal. Last but not least, lentils are also known for their great content of iron, which transports oxygen throughout your body and is key to energy production and metabolism. You get it, there is always a reason to prepare yourself some lentils.
If you are looking for some inspiration, you can check the following recipes:
- Lentil salad with caramelized pears & blue cheese
- Red lentil patties with a garlic tahini sauce (vegan, gluten free)
- Red lentil dahl with roasted pumpkin and hazelnuts (vegan, gluten free)
Today’s recipe is a warm, hearty and fragrant seasonal lentil dish that has become a favorite here. I love curries of all sorts and made several vegan ones in the past (eggplant chickpea curry, mango curry tofu, vegan chickpea curry…) but I had never thought of a lentil curry until recently when I tried one in an Indian vegetarian restaurant that has now become one of my favorite spots for Indian food in Chicago. The one I’m suggesting today is inspired by this dish but does not pretend to be specifically Indian. It’s just a delicious, creamy, coconut lentil curry dish with seasonal veggies that is also healthy and very satisfying.
On top of that, it’s extremely simple to prepare. My advice: cook some huge quantities at once and freeze in individual portions together with a side of rice. It will make perfect homemade and healthy lunch boxes to bring to the office. I actually recommend to even double the recipe quantities, and you’ll be all set for quite a while (this dish can be stored for a few months in the freezer). Also, good to know: it’s always better when re-heated, as the spice flavors have time to develop their fragrance with time.
Both vegan and gluten free, this healthy curry dish soaked in a creamy coconut sauce is exactly what you need to warm you up on a chilly day. For extra topping, serve with fresh cilantro and Indian bread such as a garlic naan, chapati or paratha. With this dish, even a convinced meat eater would turn vegetarian ; it’s just simply delicious!

Creamy Coconut Lentil Curry (vegan, gluten free)
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Prep Time: 30 mins
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Cook Time: 45 mins
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Total Time: 1 hour 15 mins
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Yield: 4-6 servings 1x
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Category: Savory
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Cuisine: Cuisine du monde
Description
This hearty, fragrant and healthy lentil curry in a creamy coconut milk sauce is naturally vegan and gluten free. Serve with a side of white rice spiced with cardamom.
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 2–3 (about 9 oz / 250g) carrots, sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 garlic clove, minced
- 1 can (28 oz / 793g) crushed tomatoes
- 2 Tablespoons fresh ginger, grated
- 1 teaspoon turmeric (or curry powder)
- 1 teaspoon salt
- 1 cup (200g) dried green lentils
- 1 can (15oz / 425g) coconut milk, full-fat
- 3 cups (75 cl) water
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the onion, carrots, and cook until slightly golden. Add the cumin and coriander seeds and cook for 1 more minute, stirring often. Add the garlic and cook for 1 last minute.
- Pour the can of crushed tomatoes and add the ginger, turmeric, salt. Stir well and cook for a few minutes.
- Add the lentils, 3 cups of water, and bring to boil. Reduce the heat to low, cover the pot and let simmer for about 40-45 minutes stirring occasionally, until lentils are soft and carrots cooked through. Add a little bit of water if the preparation becomes too dry.
- Once cooked through, add the coconut milk and bring the pot back to a simmer for a few minutes. Serve immediately, with white rice and fresh cilantro.
Moi aussi j’aime beaucoup les lentilles et j’ai hâte de réaliser ta recette 🙂
Tu vas voir c’est un vrai régal! Et en plus c’est sain, que demander de plus? 🙂
Tout à fait le genre de plats que j’adore ! ça va directement dans ma to do list 🙂
Bises et beau dimanche,
Gabrielle
Tu vas voir c’est un vrai régal. Et pourtant tout simple à réaliser 🙂 Très belle semaine à toi!
Coucou,
Miam, un délice !
Sarah,
Merci Sarah 🙂
Bonjour ! A quel moment doit on rajouter le gingembre ? Merci 🙂
Oh, excellente remarque. Je m’apercois que j’ai oublié de l’ajouter dans la version francaise. C’est durant l’étape 2 juste après avoir ajouté les tomates. Je m’empresse de modifier l’article de ce pas. Merci de me l’avoir notifié. 🙂
Ton curry me donne faim !
Oui je sais il est très gourmand 😀
J’ai cuisiné ce plat à midi et nous nous sommes régalés ! Merci beaucoup.
★★★★★
Oh merci pour votre retour. J’adore ce plat également : sain et gourmand à la fois !
J’ai essayé ce plat et toute la famille s’est régalée. Merci beaucoup !
Oh j’en suis absolument ravie, merci pour votre retour Catherine!
Hello !
Je viens de découvrir ton blog et j’ai hâte d’essayer tes recettes qui sont en totale adéquation avec ce que je cuisine 🙂
Oh, j’en suis absolument ravie. Merci Louise et bienvenue sur le blog! 🙂