Easy Coconut Lentil Curry {vegan, gluten free}

Easy Coconut Lentil Curry {vegan, gluten free}

This Easy Coconut Lentil Curry has been a huge-hit in my household! It’s a totally fool-proof recipe that combines the most delicious Indian flavours and spices, and makes for a ideal staple week-night meal. It also happens to be naturally vegan and gluten free, making it perfect to satisfy the whole family.

Easy Coconut Lentil Curry {vegan, gluten free}

As somebody who consumes a plant based diet, I try to include a range of plant based protein sources into my diet. Not only are lentils an excellent source of protein, they’re also high in fibre and some B vitamins. Other sources of plant based protein to experiment with include chickpeas, nuts and seeds, tempeh, seitan, and meat substitutes.

This Coconut Lentil Curry is so fragrant and creamy, I don’t find it needs much in the way of accompaniments. I love to serve it simply with fluffy basmati rice and fresh coriander. However, you could also enjoy it with naan bread, chapatis, poppadoms or mango chutney!

For more easy Vegan weeknight meals, why not try my Butternut Squash Mac & Cheese or my popular Sweet & Sour Chickpeas.

If you make this Easy Coconut Lentil Curry then please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition – I love to see them!

Easy Coconut Lentil Curry {vegan, gluten free}
Lentil Coconut Curry {vegan, gluten free}


Serves: 4

  • 1-2 tbsp coconut oil or olive oil
  • 1 cup red split lentils
  • 1 large brown or white onion, chopped
  • 4 cloves garlic, crushed
  • 1 tin full-fat coconut milk (400ml)
  • 3 tsp curry powder
  • 1 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • Pinch cayenne pepper
  • 3 tbsp tomato puree
  • 3 tsp brown sugar
  • Large pinch salt
  • Cooked cooked basmati rice – to serve
  • Fresh coriander – to garnish (optional)
  • Lime juice – for serving (optional)
  • Mango chutney – for serving (optional)


  1. Boil the lentils for around 10 minutes until tender. Once cooked, drain and set aside.
  2. In the meantime, heat up the coconut oil in a large pan over a medium-high heat. Once hot, add in the chopped onion and garlic and sauté for approximately 5 minutes.
  3. Add in all the spices, stir and cook for a further minute.
  4. Pour in the coconut milk, tomato puree, sugar and salt. Stir and bring to a boil, before reducing the heat and simmering for 5-10 minutes.
  5. Mix in the lentils and continue to cook for a further 5-10 minutes. Taste and add more salt if needed. Serve with cooked basmati rice, fresh coriander, mango chutney and enjoy!

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  1. I’ve made the lentil curry twice now and it’s devine! One of my daughters is vegetarian but everyone enjoys this dish and it’s low cost too so extra bonus!

    1. That’s made me so happy, I’m so glad it has gone down well! Thank you so much for taking the time to comment x