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Vegan coconut lentil curry with Ayurvedic spices

Enjoy a super easy to make vegan coconut lentil curry.

A delicious and highly nutritious curry made with loads of Ayurvedic spices and protein filled lentils, served with Basmati rice.
This is the perfect dinner recipe for a cozy night in, to kindle the agni (digestive fire) and soothe the digestive organs. All the spices used are supportive of digestion, warming in quality and Tridoshic (to suit all three Ayurvedic doshas).

1 cup of soaked lentils
1 carrot (diced)
1/2 onion
2tbsps coriander seeds
2tbsp cumin seeds
1tsp cloves powder
1tsp cinnamon
1tbsp turmeric powder
Small fresh ginger (grated)
2garlic cloves (grated)
Pinch of pepper
Pinch of Himalayan salt
Fresh coriander leaves
Spinach (optional)
Basmati rice
Olive oil (or any oil you use)
100gr coconut cream (organic, no additives)


  1. In a heated pan with the oil, add all the spices and cook them together for a couple of minutes.
  2. Add the ginger and garlic and cook together.
  3. Add the onions and mix together.
  4. Add the onions and carrot and let everything cook for a couple of minutes.
  5. Add the lentils and cook all for a few minutes.
  6. Add the coconut cream and 1 cup of boiling water and let it cook for about 10 mins together.
  7. Add another cup of water (until all the ingredients are completely covered) and let the dish cook for another 10mins.
  8. At the end add the spinach, turn the heat on low and let it all simmer for another 5mins.
  9. Serve with Basmati rice or any other grain of your choice.