Red Lentil & Coconut Curry Stew

This Red Lentil & Coconut Curry Stew is the kind of dinner you'll want on repeat all year long. Split red lentils cook down into a velvety, spoonable base in under 30 minutes—no soaking required—while full-fat coconut milk lends richness and body without a drop of dairy. Fresh ginger, garlic, and a blend of curry spices like turmeric, cumin, and coriander build layers of warm, fragrant flavor, and a splash of lime at the end brightens everything up. Beyond its comforting flavor, this stew is a nutritional powerhouse. Red lentils are packed with plant-based protein, iron, and fiber, making this dish naturally filling and satisfying for a fully vegan diet. It's an easy weeknight meal that comes together in one pot, and it's endlessly forgiving—swap in whatever vegetables you have on hand, adjust the spice level to taste, and it will still turn out delicious. Serve this stew ladled over fluffy basmati rice or with warm naan for scooping, and finish with fresh cilantro for a pop of color and freshness. It reheats beautifully, making it an excellent choice for meal prep, and it freezes well too, so you can always have a warm hug in a bowl ready to go.

Ingredients

• 1.5 cupsSplit red lentils, rinsed until water runs clear
• 2 tbspcoconut oil
• 1 mediumyellow onion, diced
• 4 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 2 tbspcurry powder
• 1 tspground turmeric
• 1 tspground cumin
• 0.25 tspred pepper flakes, optional, adjust to taste
• 1 can (14 oz)diced tomatoes
• 1 can (14 oz)full-fat coconut milk
• 3 cupsvegetable broth
• 2 cupsbaby spinach, packed
• 1 tbsplime juice, freshly squeezed
• 1 tspsalt, plus more to taste
• 0.25 tspblack pepper
• 0.25 cupfresh cilantro, chopped, for garnish
• 4 cupsCooked basmati rice, for serving

Method

No instructions listed.