• The Coach House Kitchen

Vegan Red Lentil Coconut Curry

This vegan red lentil curry is a perfect one-pot stove recipe which takes just 45 minutes to make from start to finish. This curry is bold in flavours but doesn't overpower you with heat.


  • 1 tbsp oil

  • 1 medium red onion, chopped

  • 1 tbsp coriander seeds

  • 1 tbsp cumin seeds

  • 1 tsp very lazy garlic / 1 fresh garlic glove, finely chopped

  • 400g tinned chopped tomatoes

  • 1 tbsp ginger paste - I use 'very lazy' brand

  • 1 tbsp turmeric

  • 1 tsp cayenne pepper

  • 200g red split lentils

  • 500ml cold water

  • 400ml tinned coconut milk

  • A handful of cherry tomatoes & fresh coriander to garnish

  • Salt & Pepper to season


  • Heat the oil in a large pan over medium heat on the stove

  • Add the chopped onion to the pan, grind some salt over them and sweat the onions

  • Add the coriander seeds and cumin seeds to the pan and mix around until the flavours begin to release and you hear the spices begin to crack, it will roughly take 1 minute

  • Then add the garlic and stir in until it begins to turn golden

  • Add the chopped tomatoes, ginger paste, turmeric, cayenne pepper, salt and pepper and mix for a few minutes

  • Tip the red lentils in, mix them into the rest of the mix and then add your water

  • Let the pan come up to the boil and then reduce the heat to a gentle simmer

  • Leave to simmer for about 30 minutes, stirring frequently to ensure they don't stick to the bottom of the pan. If the mixture starts to look a bit dry and the lentils are still a bit too hard, add a little more water

  • Once the lentils are soft but still have some bite to them, stir in the coconut milk and bring it back to a gentle simmer for 15 minutes to let it thicken. Remember to stir frequently

  • Garnish with cherry tomatoes and chopped fresh coriander

Serve with some fluffy rice and naan bread for a delicious meal

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