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A vibrant vegan curried lentil bowl, garnished with fresh herbs and spices.

Hearty Vegan Curried Lentil Bowl

This hearty vegan curried lentil bowl is packed with flavor from aromatic spices, creamy coconut milk, and tender lentils. It's a satisfying and nutritious meal perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil or coconut oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ¼ teaspoon cayenne pepper optional, for heat
  • 2 tablespoons red curry paste
  • 1 cup brown or green lentils rinsed
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups fresh spinach or kale roughly chopped
  • Salt and black pepper to taste
  • Cooked rice or quinoa for serving
  • Fresh cilantro chopped, for garnish

Equipment

  • large pot or Dutch oven

Method
 

Instructions
  1. Heat the olive oil in a large pot or Dutch oven, then add the chopped onion and cook for 5-7 minutes until soft. Stir in minced garlic and grated ginger and cook for another minute until fragrant.
  2. Add ground cumin, coriander, turmeric, and cayenne pepper to the pot and cook for 30 seconds until fragrant.
  3. Stir in the red curry paste to combine with the aromatics and spices, then add the rinsed lentils and coat them thoroughly.
  4. Pour in the vegetable broth and bring to a boil; then reduce heat, cover, and simmer for 20-25 minutes until lentils are tender, stirring occasionally.
  5. Stir in the full-fat coconut milk and chopped spinach or kale, then cook for a few more minutes until the greens wilt.
  6. Season with salt and black pepper to taste, then serve hot over cooked rice or quinoa and garnish with fresh cilantro.

Notes

For extra protein, add a can of drained and rinsed chickpeas along with the lentils. Adjust the amount of cayenne pepper to your preferred spice level. If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead, but add it with the other dried spices.