Guys.. I’m still a (mostly) vegan! I know, I’m as shocked as you are. But, the thing is, I feel great! And it’s really not as hard as I thought it would be. While I am not striving for perfection here (for me, that’s unrealistic), I am almost two months in to a “two week trial” and I don’t feel like I’m missing out on anything. It has been a challenge for me mentally and has expanded my knowledge in the kitchen which I always appreciate. Finding ways to incorporate flavors you love with new ingredients has been quite the adventure, but I have yet to be disappointed. In fact I am so impressed by this Creamy Coconut Lentil Curry it will be staying in my regular rotation.

Bowl of gluten free, vegan Creamy Coconut Lentil Curry with black rice, tomatoes and cilantro

Luckily, many other cultures are already vegetarian/vegan so finding inspiration around the globe has been easy. Curry has been a pretty big staple throughout this adventure and this has been one of my favorite versions. I hadn’t honestly really eaten lentils before now, and I’ve found I really love the texture! They are soft but have a “meaty” type of texture and they are super filling. The downfall of this vegan lifestyle has been that it is so easy to get too carby; I’m not used to eating a ton of carbs so the first couple of weeks I was subbing in too many simple carbs and I was left feeling hangry and flabby. Now, I know legumes are still carbs but they are complex so they break down slower and leave you feeling fuller so it’s still a win for me. So, while I promise I will still eat the occasional steak and some bacon, this has been an amazing, eye opening experience for me that I’m really enjoying and as long as that’s true I’ll be living this (mostly) vegan lifestyle!

Pan of gluten free, vegan Creamy Coconut Lentil Curry with tomatoes and cilantro



Creamy Coconut Lentil Curry {Gluten Free, Vegan}

  • 2 Tablespoons coconut oil
  • 1 Tablespoon cumin and
  • 1 Tablespoon coriander
  • 1 head of garlic, minced
  • 1 28 oz can crushed tomatoes
  • 2 Tablespoons fresh ginger, minced or microplaned
  • 1 Tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup dried brown lentils
  • Optional: 1-2 teaspoons cayenne powder
  • 1 15 oz can coconut milk
  • A few handfuls of cherry tomatoes, roughly chopped
  • 1 cup chopped cilantro


  1. Heat the coconut oil in a large skillet over medium-high heat. Add the cumin and coriander toasting until fragrant, ~45 seconds. Add garlic until softened, about 1 minute.
  2. Add the crushed tomatoes, ginger, turmeric, sea salt, and cayenne pepper (if using) to the skillet and allow to cook for about 5 minutes, stirring occasionally. Add the lentils and 3 cups of water, bring it to a boil. Reduce heat to low and cover, allow to simmer for about 30 minutes (until lentils are almost soft), stirring occasionally. If the curry starts to look dry, add an extra 1/2 – 1 cup of water. Add tomatoes and allow to cook until tomatoes and lentils are soft (5-10 more minutes).
  3. Add coconut milk and bring the pot back to a simmer until thickened to your liking. Remove from the heat and stir in the cilantro. Serve immediately.

Source: The Endless Meal

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