Last Updated on September 24, 2025 by Christin Gillespie
This Red Lentil & Vegetable Curry is a healthy, Indian-inspired recipe packed with flavor. Nutrient-rich red lentils & vibrant vegetables are simmered in a creamy coconut milk base infused with bold spices. Served over cauliflower rice & topped with fresh cilantro, it’s a comforting vegan meal that’s perfect for leftovers, too!
A must-make vegan curry recipe that’s as comforting as it is flavorful. It’s rich, creamy, perfectly spiced, & created with wholesome, nourishing ingredients.
Packed with vibrant vegetables & bold Indian spices, this curry delivers big on taste without sacrificing nutrition. The coconut milk adds a dreamy creaminess that makes every bite satisfying & delicious, without the dairy.
Easy to prepare & even better the next day, this Red Lentil & Vegetable Curry recipe is perfect for busy weeknights or meal prep. However you serve it, it’s sure to become a favorite!
Why You’ll Keep Coming Back to This Red Lentil Curry
- Wholesome & Nourishing: Made with fiber-rich red lentils, vibrant vegetables, & nutrient-dense ingredients that fuel your body.
- Bold, Authentic Flavor: Infused with traditional Indian spices & creamy coconut milk for a rich, aromatic, & deeply satisfying taste.
- Great for Meal Prep: This vegan curry tastes even better the next day & stores beautifully, making it perfect for quick, healthy meals throughout the week.
Ingredients
- Organic Red Lentils: Red lentils are packed with plant protein & fiber. Please don’t substitute black, green, or brown lentils here, because they will cook very differently. Also, be sure to rinse your lentils before adding them to the pot!
- Organic Vegetables: I used yellow onion, carrots, red bell peppers, & baby spinach, but feel free to customize with your favorite veggies!
- Organic Full-Fat Unsweetened Coconut Milk: This is what gives the curry its rich & creamy consistency. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.
- Organic Spices: Curry powder, ground cumin, turmeric powder, sea salt, & black pepper.
- Organic Servings: I love serving this curry over cooked cauliflower rice & garnishing with fresh cilantro, but it’s just as delicious on its own. Promise!
How to Make
- Sauté. Heat a large pot over medium heat. Add the onion, carrots, bell peppers, & garlic. Sauté for 3–4 minutes, then stir in the spices until well combined.
- Simmer. Add the rinsed lentils, coconut milk, & spring water. Bring to a simmer & cook for 20–25 minutes, until the lentils are tender.
- Add the Spinach. Stir in the spinach & cook for about 2 minutes, until wilted.
- Serve. Serve the curry over cooked cauliflower rice & garnish with fresh cilantro. Enjoy!
Top Tips for Perfecting This Healthy Vegan Curry
- Organic Red Lentils: Please don’t substitute black, green, or brown lentils here, because they will cook very differently. Also, be sure to rinse your lentils before adding them to the pot!
- Organic Full-Fat Unsweetened Coconut Milk: This is what gives the curry its rich & creamy consistency. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.
- Amp Up the Spice Level: Add a pinch or two of red pepper flakes to give your curry an extra kick of heat.
Storing & Reheating
As mentioned above, this Red Lentil & Vegetable Curry is the perfect healthy vegan recipe for leftovers & meal prep!
Storing. Transfer curry to an airtight glass container & refrigerate for up to 4 days.
Reheating. To reheat, transfer the curry to a large pot on the stovetop over medium heat, adding a little extra spring water as needed until warm.
More Healthy Vegan Curry Recipes You’ll Love
- Sweet Potato, Cauliflower, & Red Lentil Curry
- Vegan Red Lentil Dal
- Curry Butternut Squash Red Lentil Stew
- Dal Nourish Bowl
Sharing Is Caring!
If you make this Red Lentil & Vegetable Curry recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Red Lentil & Vegetable Curry
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This vegan Red Lentil & Vegetable Curry recipe is the perfect healthy Indian-inspired dish. Fiber-rich red lentils and a variety of vegetables, all get simmered in creamy coconut milk and spices. Serve it over cooked cauliflower rice for an easy to make meal that is just as delicious for leftovers.
Ingredients
Always opt for organic ingredients.
- 1 yellow onion, chopped
- 4 large carrots, sliced
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 ½ cups dry red lentils, rinsed
- 3 cups spring water
- 1 (15-oz) can full-fat unsweetened coconut milk
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Sea salt & black pepper, to taste
- 2 cups baby spinach
SERVING
- Cooked cauliflower rice
- Fresh cilantro
Instructions
- Sauté. Heat a large pot over medium heat. Add the onion, carrots, bell peppers, & garlic. Sauté for 3–4 minutes, then stir in the spices until well combined.
- Simmer. Add the rinsed lentils, coconut milk, & spring water. Bring to a simmer & cook for 20–25 minutes, until the lentils are tender.
- Add the Spinach. Stir in the spinach & cook for about 2 minutes, until wilted.
- Serve. Serve the curry over cooked cauliflower rice & garnish with fresh cilantro. Enjoy!
Notes
Organic Red Lentils: Please don’t substitute black, green, or brown lentils here, because they will cook very differently. Also, be sure to rinse your lentils before adding them to the pot!
Organic Full-Fat Unsweetened Coconut Milk: This is what gives the curry its rich & creamy consistency. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.
Amp Up the Spice Level: Add a pinch or two of red pepper flakes to give your curry an extra kick of heat.
Storing & Reheating: Transfer curry to an airtight glass container & refrigerate for up to 4 days. To reheat, transfer the curry to a large pot on the stovetop over medium heat, adding a little extra spring water as needed until warm.
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