Easy Vegan Curry Recipe

I often whip up my Easy Vegan Curry using coconut oil to sauté onions, garlic, and ginger. I add diced red bell pepper, chopped carrots, and sweet potato alongside red lentils, combining them with coconut milk and curry powder to create a vibrant, healthy dish that brightens my mealtime.

I made this Easy Vegan Curry recently and was surprised by how quickly the flavors all came together. I started by heating a tablespoon of coconut oil in a pot and then sautéed a large chopped onion with three minced garlic cloves and a tablespoon of grated ginger.

Next, I added in a red bell pepper diced into small pieces, two chopped carrots, and a peeled and diced sweet potato. I mixed in one cup of red lentils, a can of coconut milk, a can of diced tomatoes and a cup of vegetable broth to bring everything together.

I then seasoned the dish with a couple teaspoons of curry powder, a teaspoon of turmeric, and a half teaspoon of cumin along with salt and pepper to taste. I love how this recipe turns into an easy, healthy dinner option thats perfect for a vegan summer meal or a budget friendly date night dinner.

Give it a try and enjoy the burst of flavors!

Why I Like this Recipe

I really love this recipe because it’s super healthy and quick to make. Even though it only takes 30 minutes to simmer, the medley of vegetables and lentils manages to pack in a ton of flavor that makes every bite feel amazing.

Another reason I like it is because the spices and coconut milk mix so well together. The curry powder, turmeric, and cumin really give it that warm, comforting taste that makes me feel cozy on a chilly day.

I also enjoy that it’s really versatile. I can tweak the amount of garlic or ginger if I’m in the mood for something a bit different, and using fresh veggies means I can always use whatever I have on hand without wasting anything.

Ingredients

• Coconut oil: Adds rich, tropical taste and healthy fats for cooking.
• Onion: Provides robust flavor and fibre to support digestion.
• Garlic: Boosts aroma and helps with heart health while adding zesty taste.
• Red bell pepper: Offers crunch, vitamins and adds natural sweetness.
• Carrots: Crunchy, fibre-rich veggies that also brighten the curry.
• Sweet potato: Sweet, starchy root loaded with carbohydrates for energy.
• Red lentils: A protein-packed legume that also adds fibre and creaminess.
• Coconut milk: Creamy ingredient that binds flavors and delivers slight sweetness.
• Curry powder and spices: Infuse warmth and flavor making dish aromatic.

Ingredient Quantities

• 1 tablespoon coconut oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, diced
• 2 medium carrots, chopped
• 1 medium sweet potato, peeled and diced
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

How to Make this

1. Heat 1 tablespoon coconut oil in a large pot over medium heat.

2. Add the chopped onion, minced garlic, and grated ginger then cook for about 3 minutes until the onions start to get soft.

3. Toss in the diced red bell pepper, chopped carrots, and diced sweet potato and stir for another 2 to 3 minutes.

4. Sprinkle 2 teaspoons curry powder, 1 teaspoon turmeric, and 1/2 teaspoon cumin over the veggies and stir to combine well.

5. Pour in the red lentils, coconut milk, diced tomatoes, and vegetable broth, stirring to mix everything together evenly.

6. Season the mixture with salt and pepper to taste.

7. Bring the curry to a simmer then lower the heat and let it cook for around 20 minutes until both the vegetables and lentils are tender; stir occasionally.

8. Give it a taste and adjust the seasoning if needed.

9. Serve hot and top with chopped fresh cilantro if you want. Enjoy your meal!

Equipment Needed

1. Large pot
2. Chopping board
3. Chef’s knife
4. Measuring spoons
5. Measuring cup
6. Wooden spoon
7. Can opener
8. Grater
9. Colander

FAQ

Easy Vegan Curry Recipe Substitutions and Variations

• If you dont have coconut oil, you can use olive oil instead though it might change the flavor a bit
• If red bell pepper isn’t available, try using green or yellow bell pepper for a similar crunch
• You can switch red lentils with green lentils or even split peas, but keep in mind theymight need a bit more cooking time
• Instead of coconut milk, almond milk or cashew cream can work as substitutes but the curry might be less creamy
• If you lack diced tomatoes, crushed tomatoes would be a good alternative, just adjust the texture if needed

Pro Tips

1. Try to toast your spices just after the veggies get soft to really bring out their flavors. It gives the curry a nice depth and makes a real difference in taste.
2. Make sure all your veggies are cut in similar sizes so they cook evenly. If some pieces are too big they could stay a bit raw while smaller ones mush up.
3. Keep stirring the pot from time to time, especially when it simmers; it helps prevent the lentils or veggies from sticking to the bottom and burning.
4. Taste the curry a few times during cooking and adjust with salt or extra spices if needed. Sometimes things change as it cooks so don’t be afraid to tweak it a little bit.