The Flaming Vegan

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Coconut Curried Lentils Vindaloo
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Coconut Curried Lentils Vindaloo

I love an exotic curry and I invented this dish out of true necessity!  Two years ago I was diagnosed with Endometriosis; a chronic reproductive disorder which affects the whole immune system and causes a host of gastrointestinal issues. Adjustments in diet are one treatment option and necessary to manage/improve symptoms.  

Over the years I have made a lot of changes to my diet, but having two surgeries this year forced me to make even more.  I can no longer tolerate certain foods, including garlic, onions and hot spices.  Imagine that!  I couldn't believe it, my first thought was, "How on Earth do you cook without garlic and onions!"  I feared my cooking future was to be a flavorless lost cause!  

Now, I am happy to say the mother of invention has been a good friend to me!  This lentil dish is a perfect example of a little silver lining.  It is rich, restaurant-quality deliciousness; perfect for those of us with dietary restrictions of the anti-inflammatory variety!  

I don't even miss those savory bulbs... and actually prefer the mild flavor and gentle spice. Give these lentils a chance and see what you and your belly think!  :)


Coconut Curried Lentils Vindaloo


1 tbsp raw virgin Organic Coconut Oil

1 tbsp Whole Foods Vindaloo Curry Powder

1 cup Red Lentils

1/2 tsp Turmeric powder

1/2 tsp ground Coriander seed

1 tsp Cumin seeds

1 can Diced Tomatoes (15 oz)

1 1/2 cup Vegetable Stock

1/2 cup Coconut Milk

1/4 cup fresh chopped Cilantro

1 sprinkle Cayenne pepper (optional)


Gently heat coconut oil in a pot.  Add curry powder, turmeric and cumin seeds, cook until fragrant; about 30-60 seconds.  Stir in lentils, tomatoes including liquid, vegetable stock and coriander.  

Simmer until lentils are tender and most of the liquid is absorbed.  This dish cooks like a low-maintenance risotto.  You can just walk away and go back to stir occasionally.

At the end of cooking time, add more coconut milk or a little water to adjust seasoning and/or thin it out.  Add the cayenne only if you like your curries Hot.

Serve with Jasmine, Basmati or Brown rice and/or naan bread.  Sprinkle fresh chopped cilantro over the top and enjoy!

This is one of my favorite go-to dishes.  It's so easy and fast, cooks in under 15 minutes. The flavor is rich, deep and satisfying.  Feel free to substitute your favorite curry powder or paste in place of the Vindaloo variety I use.  


Thank you for supporting the culinary creations of Buddhas Delight!  Have an exotic day with just the right amount of spice!  ;)  Please vote if you enjoyed this post!

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  1. Clare
    Oh my - I do lovvvvvve curry & coconut. Voted! :)
    1. BuddhasDelight
      hi clare. thanks for the vote! this is super yum, you will love it!
  2. slverkriss
    I loved curried lentils. Thanks for posting this!
    1. BuddhasDelight
      sure thing! enjoy :) thanks for your comment.
  3. The Flaming Vegan Crew
    The Flaming Vegan Crew
    This looks great! Thanks for letting us into your life and your kitchen! Cheers!
    1. BuddhasDelight
      hey thank you for your comment! thank you flaming vegan for being such a fabulous forum! :)
  4. Julie Sinclair
    Julie Sinclair
    This looks delicious. voted
    1. BuddhasDelight
      hi julie. thank you so much!
  5. pftsusan
    Great to hear from you again. Mouth watering. Voted.
    1. BuddhasDelight
      Thanks. I am feeling great and glad to be back :)
      1. Veganara
        Voted. It sounds wonderful! Nice to see you back. Thank you also for your vote and comment on my vegetable soup recipe. For some reason, I can't comment on my own blog - it won't let me log in! I have had this problem with a few of them ( and that's not the only current problem with TFV!)
  6. Rebecca Lopez
    Yummy looks good


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