The Flaming Vegan

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Curried Lentils with Coconut Milk and Vegetables
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Curried Lentils with Coconut Milk and Vegetables

Prep Time: 15-20 minutes

Cook Time: 20 minutes

When I start to crave something hot and spicy, I think of Thai food. This curry dish is a mixture of Thai, Jamaican, Indian, and it's just a little bit American. I find curry sauces are best when made with coconut milk. When buying coconut milk in the market, you can find varieties from several different countries. In this particular curry dish, I use cream from the canned coconut milk. The day before making this recipe, I place my can of coconut milk in the refrigerator. This separates the water from the milk. I then pour off the water that's within the open can, and scoop out just the creamed milk left over.


•1 Tablespoons vegan margarine, your favorite brand

•1 Tablespoon Olive oil

•1 Tablespoon yellow curry powder, Korma Curry

•1 Onion, finely chopped

•6 Green onion, diced

•4 Cloves of garlic, minced

•1 Red jalapeno, seeded, minced

•1 Cup green lentils, rinsed

•4 ¼ Cups vegetable broth

•1 Cup fresh diced tomatoes

•2 Carrots, cut into ¼ inch circles

•3 Potatoes, cut into cubes

•3 Celery stalks, cut into ¼ inch pieces

•1 Red bell pepper, cut into 1 inch squares

•1 Package Tofurky Sausage Links

•½ Cup coconut cream, 1 can coconut milk

•2 Cups cooked jasmine rice

•Salt and pepper to taste

Cooking Directions:

1. Preheat six-quart saucepan on stove, medium heat

2. Add oil and margarine

3. When butter is melted, add curry, onions, sauté stirring often for five minutes

4. Add garlic and jalapeno, continue sautéing stirring often, for two minutes

5. Add vegetable broth, lentils, carrots, potatoes, celery, and red bell pepper

6. Cover, reduce heat, and simmer for fifteen minutes, or until the lentils and vegetables are tender.

7. While cooking, stir occasionally to make sure the lentils don’t stick to the bottom of the pan.

8. In frying pan, cook the Tofurky sausage links according to the directions on the package

9. Remove from fire and place on paper towel to remove excess oils

10. Cut into one-inch pieces

11.Cook Jasmine rice in rice cooker or stove top

12. Add tomatoes and sausage to the lentils

13. Bring to simmer

14. Simmer for five minutes

15 .Season with salt and pepper to taste before serving

16. Stir in coconut cream and cook until the cream is melted and heated through

17. Serve over jasmine rice, top with a small scoop of coconut cream, and green onions

To Serve:

I make a nice dinner salad with fresh lettuce, artichoke hearts, and tomatoes to serve with my curried lentils. Add hot French/garlic bread and your dinner is complete.

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  1. Sarah Johnston
    Sarah Johnston
    What a wonderful recipe and looks so tasty
    1. Eve Sherrill York
      Eve Sherrill York
      Thank you.
  2. Carla Carcheri
    Oh yummy lentils in coconut milk this is an amazing recipe
    1. Eve Sherrill York
      Eve Sherrill York
      It is tasty.
  3. Andre Yhuel
    Lentils and coconut milk sounds great
    1. Eve Sherrill York
      Eve Sherrill York
      What a combo, eh?
  4. Simon Williams
    Oh how delicious sounding. Can't wait to read more of your fantastic recipes.
    1. Eve Sherrill York
      Eve Sherrill York
      There will be more coming and thank you for your interest.
  5. Marcus Douglas
    1. Eve Sherrill York
      Eve Sherrill York
      You betcha. lol
  6. Granny Smith
    Granny Smith
    Oh my dear this sounds delicious and looks so inviting. I have to test your recipe soon.
    1. Eve Sherrill York
      Eve Sherrill York
      Let me know what you think.
  7. Robert Daniels
    Hot, spicy, and coconut milk all at the same time wow
    1. Eve Sherrill York
      Eve Sherrill York
      The coconut milk melds the flavors together.
  8. Cathy Foley
    Wow looks excellent plus coconut milk wow amazing
    1. Eve Sherrill York
      Eve Sherrill York
      Yes, the coconut milk makes it so tasty.


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