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The EASIEST Vegan One-Pot Coconut Lentil Curry! Just 7 main ingredients needed. Makes a ton which is perfect for meal prep! Only requires mostly pantry and freezer friendly ingredients. #vegan #curry #mealprep #vegancurry #plantbased #coconutcurry #lentilcurry #veganrecipe #easyveganmeal #oilfree #glutenfree
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One Pot Coconut Lentil Curry

Get ready for a delicious meal that only requires one pot! We love curries for this reason because everything can be made in the same pan, requiring less clean up and less time in the kitchen.
Course Main Course, Soup
Cuisine Indian, Thai
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 484kcal
Author Rachel

Equipment

  • Stovetop

Ingredients

  • 8 cloves garlic minced
  • 2 tablespoon curry powder
  • 2 cans tomato paste 6 oz each
  • 8 cups low-sodium vegetable broth we use Better Than Bouillon
  • 1 can coconut milk
  • 3 cups green lentils dry, uncooked
  • 2 bags frozen mixed vegetables 500g each
  • ½ cup cashews optional, for topping
  • cilantro optional, chopped, for topping

Instructions

  • In a large saucepan sauté the garlic with a little water to keep it from sticking, for 2-3 minutes.
  • Add the curry powder and tomato paste and stir well. Then add the broth, coconut milk and stir well to mix.
  • Add in the lentils and bring to a boil. Then cover and reduce heat to a simmer for 30 minutes.
  • Once the lentils are cooked, add in the frozen veggies and cook a few minutes longer until heated through.
  • Top with cilantro and cashews. Enjoy!

Notes

Serving suggestion: Serve with a side of brown rice.
Store leftovers in an airtight container for up to a week or freeze for longer.

Nutrition

Calories: 484kcal | Carbohydrates: 74g | Protein: 24g | Fat: 12g | Saturated Fat: 7g | Sodium: 408mg | Potassium: 1737mg | Fiber: 19g | Sugar: 9g | Vitamin A: 7045IU | Vitamin C: 28mg | Calcium: 120mg | Iron: 12mg