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Easy Lentil and Vegetable Curry

Easy Lentil and Vegetable Curry

Easy Lentil and Vegetable Curry

Easy Lentil and Vegetable Curry


2 cups brown & wild rice mix (or basmati rice)

3 ½ cups water

1 Tbsp vegan butter

3 Tbsp coconut oil

1 tsp cumin seeds

2 tsp coriander seeds

1 tsp turmeric

1 tsp chili flakes

1 tsp garam masala

3 garlic cloves, minced

1 tsp fresh ginger

½ cup onion, finely chopped

6 cups chopped veggies of your choice (red pepper, carrot, cabbage, broccoli, etc.)

1 cup dried red lentils

2 cups vegetable stock

1 can full fat coconut milk

1 cup frozen shelled edamame or peas

2 Tbsp lime juice

1 tsp sea salt

1 tsp ground pepper

Garnish (optional):

Coconut yogurt

Chives, finely chopped


In a pot bring rice, water, and vegan butter to a boil. Lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.

Meanwhile in a large, deep pan heated to medium, add 2 Tbsp of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant.

Lower the heat so the spices don’t burn and add minced garlic, ginger and onions, and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.

Add another Tbsp of coconut oil and all your veggies and cook for 8-10 minutes until they just start to get soft, but are still bright in colour.

Add lentils and stir frequently for another 5-6 minutes, allowing the lentils to toast up and absorb some moisture.

Bring the heat back up to medium and gradually stir in vegetable stock. Bring to a simmer, reduce heat to low and cover with a lid for 10 minutes.

Add coconut milk, lime juice, sea salt, ground pepper and any frozen vegetables you want to add. Stir well to combine. Cover with a lid and cook for another 20 minutes.

Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives.

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