Gluten-Free Vegan Lentil and Vegetable Curry
A creamy, spiced lentil curry with tender vegetables simmered in coconut milk, offering a comforting and nourishing vegan meal. This indian-inspired curry (vegan, gluten free) ready in about 50 minutes pairs red lentils, rinsed, coconut oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup red lentils, rinsed
- 2 tbsp coconut oil
- 1 medium (about 1 cup) yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 can (14.5 oz) diced tomatoes, canned
- 1 large carrot, diced
- 2 cups cauliflower florets
- 1 can (13.5 oz) light coconut milk
- 2 cups vegetable broth
- 1 tsp salt
- 1/4 cup fresh cilantro, chopped
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until the onion is softened and fragrant.
- Step 2: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1 minute to release their aromas.
- Step 3: Add 1 cup rinsed red lentils, 1 can (14.5 oz) diced tomatoes with juices, 1 large diced carrot, and 2 cups cauliflower florets to the pot.
- Step 4: Pour in 1 can (13.5 oz) light coconut milk and 2 cups vegetable broth. Season with 1 tsp salt and bring to a gentle boil.
- Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils and vegetables are tender and the curry has thickened.
- Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges for squeezing over each portion.
Frequently asked questions
How long does Gluten-Free Vegan Lentil and Vegetable Curry take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gluten-Free Vegan Lentil and Vegetable Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils, rinsed from drying out.
Can I substitute ingredients in Gluten-Free Vegan Lentil and Vegetable Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Vegan Lentil and Vegetable Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Vegan Lentil and Vegetable Curry vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Cooked for my vegan parents and they couldn’t believe how flavorful it was. The vegetable mix was a nice touch!
- ★★★★★
This is now my go-to weeknight meal. So easy to make and the spices really shine—gluten-free and vegan? Perfect!
- ★★★★★
My kids asked for seconds! The lentils were perfectly tender and the coconut milk gave it that rich Indian flavor without any dairy.
