Coconut-Lentil Curry

Try this delicious (and easy!) vegan lentil curry.


30-Minute Frugal Vegan Recipes

Published by Page Street Publishing Co.

Coconut-Lentil Curry
Coconut-Lentil Curry

A bag of dried lentils will feed you for many meals. Like dried beans, they’re very economical but with the added benefit that they do not need to be presoaked. That makes them great for a last-minute dinner when you don’t have anything planned. This deliciously creamy lentil curry features chunks of eggplant, which help create a filling main dish, thanks to their fleshy texture. Serve this curry alone or over rice, with naan or bread on the side for sopping up the last bits out of your bowl.




  • 2 tablespoons (30 ml) oil, for pan, divided
  • 1 tablespoon (6 g) cumin seeds
  • 1/2 medium onion, diced
  • 2 cloves garlic, finely diced
  • 2 teaspoons (4 g) curry powder
  • 1 cup (200 g) dried red lentils, rinsed under cold water
  • 7 ounces (200 g) frozen spinach
  • 2 cups (475 ml) vegetable stock or water
  • 1 (14-ounce) [400-g] can crushed tomatoes
  • 1 small eggplant, cubed
  • 15 cherry tomatoes
  • 1 1/2 teaspoon (9 g) salt, or or to taste, divided
  • 1 (14-ounce) [400-ml] can coconut milk
  • Cooked rice, for serving (optional)
  • Optional garnishes: chopped fresh cilantro, sliced lime, plain vegan yogurt, vegan naan


  1. In a large saucepan or pot, heat 1 tablespoon (15 ml) of the oil over medium heat. Add the cumin seeds and fry for 30 seconds, or until they darken in color slightly and are fragrant. Add the onion and sauté until tender, 5 to 7 minutes, then add the garlic and sauté for 30 seconds to 1 minute more, until tender. Finally, add the curry powder and fry for 30 seconds, to release the aroma.

  2. Add the lentils, spinach, stock and crushed tomatoes. Bring to a boil, then lower the heat to a gentle simmer and cook for 15 to 20 minutes, or until the lentils are tender but not falling apart.

  3. Meanwhile, in a large skillet, heat the remaining tablespoon (15 ml) of oil over medium-high heat. Add the eggplant and cherry tomatoes, season with 1⁄2 teaspoon of the salt and fry until the eggplant is soft and golden brown and the tomatoes blister, about 10 minutes.

  4. When the lentils are ready, add the eggplant mixture, coconut milk and the remaining teaspoon of salt, or to taste, to the lentils. Heat for a minute, then serve with your choice of garnishes.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password