Creamy Thai Coconut Curry Lentil Bowl (Vegan)

I discovered my love for plant-based cooking during a trip to Thailand five years ago. This creamy coconut curry lentil bowl captures all those incredible flavors I fell in love with—rich red curry paste, aromatic lemongrass, and that perfect balance of sweet and spicy. It’s become my go-to weeknight dinner when I want something nourishing that doesn’t compromise on flavor.

Ingredients

• 1 cup red lentils, rinsed
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth (recommend Bonafide brand)
• 2 tablespoons red curry paste
• 1 tablespoon coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bottom white part only, minced
• 1 red bell pepper, sliced
• 1 cup baby spinach
• 2 tablespoons fresh lime juice
• 1 tablespoon coconut sugar
• 1 teaspoon sea salt
• 1/2 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped
• Lime wedges for serving

Instructions

1. Prep the aromatics: Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
2. Build the flavor base: Add minced garlic, ginger, and lemongrass. Cook for 1 minute until fragrant. Stir in red curry paste and cook for another minute.
3. Add liquids: Pour in coconut milk, vegetable broth, and add rinsed red lentils. Stir in coconut sugar and salt. Bring to a boil.
4. Simmer and cook: Reduce heat to low, cover partially, and simmer for 20-25 minutes until lentils are tender and breaking apart slightly.
5. Add vegetables: Stir in sliced bell pepper and cook for 5 minutes. Add spinach and cook until wilted, about 2 minutes.
6. Finish and serve: Remove from heat, stir in lime juice. Taste and adjust seasoning. Serve in bowls topped with fresh cilantro, roasted peanuts, and lime wedges.

Tips

• Red lentils cook much faster than other varieties—don’t overcook or they’ll become mushy
• Use the thick cream from the top of the coconut milk can for extra richness
• Adjust curry paste to taste—start with less if you’re sensitive to heat
• This tastes even better the next day as flavors meld together