Dinner/ Low-Calorie/ Recipes

Quick Healthy Vegan Green Lentil Curry

Quick Healthy Vegan Green Lentil Curry

This amazing Quick Healthy Vegan Green Lentil Curry is an easy vegan dinner idea that makes amazing leftovers. Great for meal prep, healthy, hearty and so tasty!

I’m a sucker for good lentil curry and soups! And so far I’ve made them in like 5 different flavours. We’ve got chili, a Moroccan-inspired curry, a red lentil curry and now we’ve got this!

This curry is basically made in 1 pot. The veggies are cooked (loads of veggies) then some spices are added and they are simmered down in some coconut milk.

Curries are amazing because the vegetables can be very swapped in and out based on what you have on hand. I’ll share what I used in this recipe but please feel free to make your own swaps, and put whatever veggies you like eating!

I like tons of veggies. As you can see, I have absolutely loaded this curry up with veggies. The sauce to veggie ratio is 80/20 to veggies haha!

More Vegan Curry Recipes:

1. 25-Minute Vegan Okra Curry
2. Easy Vegan Aloo Palak (Spinach Potato Curry)
3. Creamy Vegan Tikka Masala Potato Curry

Anyway, let’s make this badass curry!
Please do let me know how you found this Quick Healthy Vegan Green Lentil Curry recipe, and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!

Serves 4-6


1 tablespoon olive oil

½ an onion, diced

3 garlic cloves, minced

2 cups/650g  cauliflower florets

2 cups cubed sweet potato (about 1 large)

1 tablespoon fresh ginger, minced

2 cups cubed eggplant/aubergine (about 1 small)

grated 1 tablespoon fresh turmeric  ( or use 1 tablespoon of dried one)

Pinch of salt & pepper

3 tablespoons green curry paste

1 cup/200g of green lentils or red lentils ( red lentils cook way faster than green ones!! )

1 can/tin/400g full-fat coconut milk

8 ounces of water ( about 236ml )

2 – 3 handfuls of spinach or green kale

Cilantro/coriander + hot peppers to garnish (optional)


1. Heat the oil in a large saucepan. Add the onions and garlic and saute until just starting to soften, 3 – 5 minutes.

2. Add the cauliflower, sweet potato, and eggplant and saute for another few minutes. Add the spices, curry paste, salt, pepper and lentils and stir to combine. Cook for 1 – 2 minutes. Add the water and coconut milk nto the pot and stir to combine.

3. Bring the curry to a boil, then cover and reduce to simmer. Cook for 25 – 35 minutes (20 minutes of using red lentils) until the lentils have cooked and the sweet potato is fork-tender. Add more water if needed.

4. Remove from the heat and stir in the greens. Continue stirring until the greens have wilted. Serve immediately with your choice of toppings and sides!

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