Vegan Red Lentil Curry with Coconut Milk and Lime

Name: Vegan Red Lentil Curry with Coconut Milk and Lime
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Asian-inspired
Ingredients: 200 g red lentils, rinsed; 1 tbsp coconut oil; 1 whole large onion, diced; 3 whole garlic cloves, minced; 1 whole large potato, diced; 1 whole large carrot, sliced; 1 tbsp tomato paste; 1 tbsp mild curry powder; 1 tsp ground cumin; 1 tsp ground turmeric; 1/4 tsp chilli powder, or to taste; 400 ml coconut milk; 500 ml vegetable stock; 1/2 whole lime, juiced; to taste salt and black pepper; 2 tbsp chopped coriander or dill

Creamy coconut red lentil curry with potato, carrot and warming spices.

By Hez ArslanUpdated October 2, 2026

Total 50 minMakes 4 servings

Jump to Recipe

This vegan red lentil curry simmers with potato, carrot, tomato paste and coconut milk until thick and comforting. Rinse the lentils and stir regularly near the end, as they soften quickly and can settle on the base of the pot. The source calls for soaking, which is unnecessary for split red lentils; a rinse is enough. Finish with lime and fresh herbs, then serve with rice. Heat coconut oil in a saucepan. Cook onion for 5 minutes until soft, then add garlic and spices for 30 seconds. Stir in potato, carrot, tomato paste and rinsed lentils. Add coconut milk and stock. Bring to a boil, reduce heat and simmer uncovered 25 to 30 minutes, stirring regularly, until lentils and potato are tender.

Vegan Red Lentil Curry with Coconut Milk and Lime

How to tell when it is ready

Scatter herbs over the curry and serve hot.

Tips

Heat coconut oil in a saucepan.
Stir in potato, carrot, tomato paste and rinsed lentils.
Bring to a boil, reduce heat and simmer uncovered 25 to 30 minutes, stirring regularly, until lentils and potato are tender.
Add lime juice, salt and pepper.

Troubleshooting

If lentils stick, lower heat and stir often.
If curry is too thin, simmer uncovered until it thickens.

Substitutions

Use vegetable oil instead of coconut oil.
Use light coconut milk for a thinner curry.

Variations

Add baby spinach at the end.
Stir in roasted cauliflower.

Serving suggestions

Serve with basmati rice.
Add warm flatbread.
Top with coriander.
Offer lime wedges.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours for up to 3 days. Reheat gently with a splash of water or stock.

Storage

Refrigerate within 2 hours for up to 3 days. Reheat gently with a splash of water or stock.

Food safety

Refrigerate leftovers promptly and reheat until steaming throughout.

Frequently asked questions

Can I use green lentils?

Yes, but they need a longer cooking time and more liquid; simmer until tender and check frequently.

How should I store vegan red lentil curry?

Refrigerate within 2 hours for up to 3 days. Reheat gently with a splash of water or stock.

Serve with basmati rice. Refrigerate within 2 hours for up to 3 days. Reheat gently with a splash of water or stock.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Red Lentil Curry with Coconut Milk and Lime