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 flavors. We’ve got chili, a Moroccan-inspired curry, a red lentil curry and now we’ve got this:

Quick Healthy Vegan Green Lentil Curry!

This curry is a cinch to make, is packed with flavor and is just the coziest meal ever. This Lentil curry is also packed with plant-based protein and fiber – each serving has 10g of protein and 15g of fiber! So that means one bowl is filling, hearty and will help give you lasting energy. You can’t get better than that!

Ingredients for This Green Lentil Curry:

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!

But for now, here’s what we used to make this tasty Green Lentil Curry:

  • Onion: sauté onions are so darn delicious!
  • Garlic: and garlic too! if you’re on the FODMAP diet, you can just leave these two ingredients out!
  • Sweet Potato: this is controversial in my house, but I absolutely adore sweet potato in my curries. My partner not so much, but I think they add a really nice texture and I love the sweetness they bring!
  • Cauliflower: cauliflower works super well in this curry and adds not only fiber but all the other health benefits of cruciferous veggies. You could also use frozen cauliflower if you have that on hand as well!
  • Eggplant: Eggplant is another thing that I see in a lot of Thai curries and I just love it. I think it’s beautiful and I love how it absorbs all the flavors. If you’re not an eggplant fan, you can swap it with another veggie!
  • Green Curry Paste: the easiest way to get that green curry flavor (or red curry for that matter) is to use a store-bought paste. I am in a process of developing a green curry paste….bare with me!
  • Fresh turmeric: they had fresh turmeric at Whole Foods, so I picked some up! If you can’t find it, you can sub for ground turmeric. Turmeric is great for the flavor as well as the anti-inflammatory properties!
  • Fresh ginger: ginger and curry are a match made in heaven and the flavor that fresh ginger brings is just delicious!
  • Green Lentils: we’re using green lentils in this recipe because they cook relatively quickly, but you could also use brown if that’s what you have on hand. Red lentils will cook even quicker!
  • Coconut milk: my liquid of choice in this any curry because it’s rich and flavorful. To make this coconut curry lentil soup a little lighter, I opted for one can/tin of full-fat coconut milk.
  • Greens: For this recipe, you can use any greens you want – spinach, kale, chard, collards, etc.!

Anyway, let’s make this badass curry!
Please do let me know how you found this Easy Healthy Vegan Bean & Broccoli ‘Meatballs’ 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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