Vegetable and Lentil Ethiopian Curry with Berbere and Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegan Ethiopian curry rich with red lentils, mixed vegetables, and warm berbere spices simmered in creamy coconut milk. This ethiopian-inspired vegan ready in about 50 minutes pairs rinsed red lentils, large, diced carrot, medium, diced zucchini 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 5-6 minutes until translucent.
  2. Step 2: Add 4 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp berbere spice mix and cook for 2 minutes to release aroma.
  4. Step 4: Add 1 cup rinsed red lentils, 1 large diced carrot, and 1 medium diced zucchini, stirring to coat in spices.
  5. Step 5: Pour in 1 can (13.5 oz) coconut milk and 2 cups vegetable broth, stirring to combine.
  6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and curry thickens.
  7. Step 7: Adjust seasoning as needed and garnish with 2 tbsp chopped fresh cilantro before serving with injera or rice.

Frequently asked questions

How long does Vegetable and Lentil Ethiopian Curry with Berbere and Coconut Milk 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 Vegetable and Lentil Ethiopian Curry with Berbere and Coconut Milk?

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 rinsed red lentils from drying out.

Can I substitute ingredients in Vegetable and Lentil Ethiopian Curry with Berbere and Coconut Milk?

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 Vegetable and Lentil Ethiopian Curry with Berbere and Coconut Milk 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 Vegetable and Lentil Ethiopian Curry with Berbere and Coconut Milk vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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