Plant-Based Meal Prep Recipes That Everyone Will Love

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Lentil coconut curry is a cozy, flavor-packed dish that comes together in under an hour. Creamy coconut milk blends with aromatic spices, tender red lentils, and tomatoes to create a rich curry base that’s hearty yet nourishing. The lentils provide a satisfying texture while soaking up all the vibrant flavors of the sauce, making it a perfect comfort food. Serve it warm with naan or fluffy rice, and you’ll have a plant-based dinner that feels both wholesome and indulgent.

Ingredients (for 4 servings):

• 1 cup dried red lentils, rinsed
• 1 tbsp coconut oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Naan or rice, for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add onion and sauté for 4–5 min. until softened.
2. Stir in the garlic, ginger, curry powder, cumin, and turmeric, cooking for 1–2 min. until fragrant.
3. Add lentils, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25–30 min. until lentils are tender and the curry thickens.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro, alongside naan or steamed rice.

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