Vegan 'Best' Lentil Curry with Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

This is the best vegan curry — creamy, spiced perfectly, and packed with protein, using lentils as the star ingredient. This indian-inspired vegetarian (vegan) ready in about 45 minutes pairs rinsed brown lentils, full-fat coconut milk, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed brown lentils
• 14 oz, full-fat coconut milk
• 1, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 2 tsp curry powder
• 1/2 tsp turmeric
• 2 cups vegetable broth
• 2 cups, fresh spinach

Instructions

1. Step 1: In a large pot, heat a drizzle of oil over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until soft and translucent — stirring often to prevent browning.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 2 tsp curry powder, and 1/2 tsp turmeric. Cook for 1 minute until fragrant, then add 1 cup rinsed brown lentils and 2 cups vegetable broth. Bring to a gentle boil.
3. Step 3: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and the mixture has thickened — stirring occasionally to prevent sticking.
4. Step 4: Stir in 14 oz full-fat coconut milk and 2 cups fresh spinach. Cook for 3-4 minutes more until spinach wilts and the curry reaches a creamy, thick consistency — the sauce should coat the back of a spoon.