Name: Red Lentil & Winter Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 yellow onion, chopped; 2 large carrots, sliced; 2 garlic cloves, minced; 2 cups broccoli florets,; 3 cups butternut squash, de-seeded & chopped; 1 ½ cups dry red lentils, rinsed; 1 (15-oz) can full-fat unsweetened coconut milk; 2 cups low-sodium vegetable broth or spring water; 1 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground turmeric; Sea salt & black pepper, to taste; Cooked cauliflower rice; Fresh cilantro; Red pepper flakes

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Last Updated on January 10, 2025 by Christin Gillespie

This Red Lentil & Winter Vegetable Curry is the ultimate healthy vegan recipe to serve up during the colder months. It’s an easy-to-make Indian-spiced dish that is completely customizable & perfect for leftovers!

Red Lentil & Winter Vegetable Curry recipe in a bowl with cauliflower rice with a spoon in it, sitting on a wood cutting board.

Winter is here & so is an Indian-spiced meal to warm you right up!

This Red Lentil & Winter Vegetable Curry recipe is one of the best. It’s easy-to-make, full of flavor, completely customizable, & even better for leftovers!

Oh & just because it’s packed with a variety of winter veggies, it’s equally as loaded with flavor. From the rich coconut milk to traditional Indian spices, this vegan curry recipe will have everyone impressed that it’s nutritious & delicious.

Needless to say, this vegan curry recipe will be a weeknight winner!

Why You’ll Love This Winter Vegetable Curry Recipe

Quick & Easy: This healthy vegan curry recipe is simple to make & on the table in about 30 minutes.
Fully Customizable: Feel free to include your favorite winter vegetables to make this curry your own!
Great for Meal Prep: This Red Lentil & Winter Vegetable Curry stores well in the fridge, making it a great healthy recipe to meal prep for quick vegan dinners throughout the week.

Healthy Red Lentil & Winter Vegetable Curry recipe in a bowl with cauliflower rice with a spoon in it, sitting on a wood cutting board.

Ingredients

Organic Red Lentils: Red lentils are a staple when it comes to making curry. You cannot substitute black, green, or brown lentils here, because they will cook very differently. Oh & be sure to rinse your lentils before adding them to the pot.
Organic Vegetables: Yellow onion, carrots, broccoli florets, & butternut squash, is what I used, but it’s completely customizable!
Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the curry creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest.
Organic Spices: Curry powder, ground cumin, turmeric powder, sea salt, & black pepper.
Organic Servings: I personally like to serve my curry with cooked cauliflower rice, fresh cilantro, & a pinch of red pepper flakes. However, it’s just as delicious without any servings. Promise!

How To Make

Sauté. Heat a large pot over medium heat. Add the onion, carrots, & garlic. Sauté for 3 – 4 minutes.
Spices. Add the spices and stir until well combined for another minute.
Simmer. Next, add the broccoli florets, butternut squash, rinsed lentils, coconut milk, & broth or spring water. Simmer for 20 – 25 minutes, until the lentils have softened.
Blend. For extra-thick curry, pulse with an immersion blender in the pot a couple of times. You can also remove a few scoops of curry & add it to a high-speed blender. Blend until smooth then pour back into the pot & mix together.
Serve. Serve hot over cooked cauliflower rice, fresh cilantro, & a pinch of red pepper flakes, if desired. Enjoy!

Tips for Making this Vegan Curry Perfectly

Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils.
Organic Vegetables: Feel free to include your favorite winter produce!
Blending Curry: Although this step is completely optional, I highly recommend it. Blending about a third of the curry takes it to the next level. It creates the perfect amount of thickness & heartiness!
Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that the curry is super creamy. My favorite brand is Native Forest.

Storing & Reheating

As mentioned above, this Red Lentil & Winter Vegetable Curry is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer curry to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, transfer curry to a large pot on the stovetop. Warm over medium heat, adding a little extra spring water or broth as needed.

Healthy Vegan Red Lentil & Winter Vegetable Curry recipe in a bowl with cauliflower rice with a spoon in it, sitting on a wood cutting board.

More Healthy Vegan Curry Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Red Lentil & Winter Vegetable Curry

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: Indian
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

1 yellow onion, chopped
2 large carrots, sliced
2 garlic cloves, minced
2 cups broccoli florets,
3 cups butternut squash, de-seeded & chopped
1 ½ cups dry red lentils, rinsed
1 (15-oz) can full-fat unsweetened coconut milk
2 cups low-sodium vegetable broth or spring water
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
Sea salt & black pepper, to taste

SERVING

Cooked cauliflower rice
Fresh cilantro
Red pepper flakes

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Instructions

Sauté. Heat a large pot over medium heat. Add the onion, carrots, & garlic. Sauté for 3 – 4 minutes.
Spices. Add the spices and stir until well combined for another minute.
Simmer. Next, add the broccoli florets, butternut squash, rinsed lentils, coconut milk, & broth or spring water. Simmer for 20 – 25 minutes, until the lentils have softened.
Blend. For extra-thick curry, pulse with an immersion blender in the pot a couple of times. You can also remove a few scoops of curry & add it to a high-speed blender. Blend until smooth then pour back into the pot & mix together.
Serve. Serve hot over cooked cauliflower rice, fresh cilantro, & a pinch of red pepper flakes, if desired. Enjoy!

Notes

Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils.

Organic Vegetables: Feel free to include your favorite winter produce!

Blending Curry: Although this step is completely optional, I highly recommend it. Blending about a third of the curry takes it to the next level. It creates the perfect amount of thickness & heartiness!

Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that the curry is super creamy. My favorite brand is Native Forest.

Storing & Reheating: Transfer curry to an air-tight glass container & refrigerate for up to 4 days. To reheat, transfer curry to a large pot on the stovetop. Warm over medium heat, adding a little extra spring water or broth as needed.