Coconut lentil curry

Coconut lentil curry: A vegan delight. Image: Carla Zinkfontein.

Coconut lentil curry: Wholesome vegan meal for the family

A rich stew steaming with flavour. This vegan coconut lentil curry is so satisfying that it is the perfect cold weather recipe.

Coconut lentil curry

Coconut lentil curry: A vegan delight. Image: Carla Zinkfontein.

With the cold weather settling in, what is better than a stew steaming with flavour and packed with taste? This coconut lentil curry is vegan-friendly and will result in an explosion of flavour on your taste buds.

The addition of lentils to this dish makes it unnecessary for meat as the lentils contain healthy plant proteins. After enjoying this meal, you will feel full and satisfied.

Benefits of enjoying coconut lentil curry

Lentils are an excellent source of fibre, folate and potassium making them a great choice for the heart. Lentils also help manage your blood pressure and cholesterol.

Lentils contain more than 25% protein. That is why they can easily substitute meat. They are also high in iron, a mineral that is sometimes lacking in vegetarian and vegan diets. So if you are following a meat-free diet, this recipe is a great one for you to include in your weekly meals.

With so many benefits locked into lentils, make sure you try out this recipe.

Coconut lentil curry recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: VeganDifficulty: Easy
Prep time


Cooking time


Total time






  • 1 tablespoon coconut oil

  • 1 each each: cumin seeds and coriander seeds

  • 1 head garlic, chopped (10-12 cloves)

  • 1 can of crushed tomatoes

  • 2 tablespoons ginger, chopped

  • 1 tablespoon turmeric

  • 2 teaspoons sea salt

  • 1 cup dried brown lentils

  • 1-2 teaspoons cayenne powder, optional

  • 3 cups water

  • 1 can coconut milk

  • A few handfuls of cherry tomatoes

  • 1 cup chopped cilantro


  • Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, for about 2 minutes.
  • Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil.
  • Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ – 1 cup of water.
  • Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.


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