Name: Creamy Vegan Curry Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp olive oil; 1 small, sweet onion, diced; 3 carrots, peeled and chopped; 1½ cups green lentils, rinsed; 2 cups vegetable broth; 2 cups coconut milk; ½ tsp curry powder; ½ tsp turmeric; ½ tsp cumin; 1 bay leaf; 3 cups baby kale; Salt and pepper to taste; 1 cup jasmine rice, rinsed; 2 cups water

These creamy coconut curry lentils are an easy, hearty, and comforting vegan meal made with tender green lentils, carrots, sweet onion, baby kale, and warm spices simmered in coconut milk and vegetable broth. Served over fluffy jasmine rice, it’s a filling meal that’s packed with plant-based protein and flavor.

Jump to Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings

Why You’ll Love This Recipe

Creamy and flavorful: Coconut milk gives the lentils a rich, creamy texture.
Easy one-pot meal: The lentils and vegetables cook together in one pot.
Plant-based: Completely vegan and packed with fiber and plant-based protein.
Great for meal prep: It reheats well and can be portioned with rice for easy lunches.
Simple ingredients: Most of the ingredients are pantry staples.

Ingredients

For the Lentil Curry

2 tbsp olive oil
1 small sweet onion, diced
3 full-sized carrots, peeled and chopped
1½ cups uncooked green lentils, rinsed
2 cups vegetable broth
2 cups coconut milk
½ tsp curry powder
½ tsp turmeric
½ tsp cumin
1 bay leaf
3 cups baby kale
Salt and pepper, to taste

For the Rice

1 cup jasmine rice, rinsed
2 cups water

How to Make Creamy Vegan Curry Lentils

1. Sauté the Vegtables

Heat the olive oil in a large pot over medium heat. Add the diced sweet onion and chopped carrots. Season lightly with salt and pepper and cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the lentils and liquids

Add the rinsed green lentils, vegetable broth, and coconut milk to the pot. Stir everything together.

3. Add the spices and simmer

Add the bay leaf, turmeric, curry powder, cumin, salt, and pepper. Stir well and bring the mixture to a gentle simmer. Cover and cook for about 30 minutes, or until the lentils are tender.

4. Cook the jasmine rice

While the lentils are simmering, bring 2 cups of water to a boil in a separate pot. Add the rinsed jasmine rice, reduce the heat to low, cover, and simmer for 12–15 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it rest for a few minutes before fluffing with a fork.

5. Add the kale and serve

Once the lentils are tender, remove the pot from the heat and remove the bay leaf. Fold in the baby kale and allow it to wilt into the hot lentils. Serve the creamy coconut lentils over a portion of jasmine rice.

Pro Tips

Rinse your lentils: This removes any excess dust or debris and helps ensure they’re clean before cooking.
Don’t skip the sauté: Cooking the onions and carrots first builds a better flavor base.
Check the lentils: Cooking times can vary slightly depending on the age of the lentils.
Adjust the consistency: If the curry becomes thicker than you like, stir in a little extra vegetable broth or coconut milk.
Let the kale wilt naturally: Adding it after cooking keeps the greens fresh and prevents them from becoming overly soft.

What to Serve with Creamy Vegan Curry Lentils

This dish is hearty enough to serve on its own with jasmine rice. For extra freshness, you could also serve it with:

Fresh cilantro
Lime wedges
Sliced avocado
Flatbread