clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Curry with Red Lentils and Swiss Chard (Plant-Based)

  • Author: carmeninthegarden


This plant-based coconut lentil curry is packed with fresh, in-season veggies and herbs, including Swiss chard, carrots, and cilantro. Spiced with coriander powder, cumin, and cayenne pepper, and made with coconut milk and San Marzano canned tomatoes for creaminess. Squeeze fresh lime juice for brightness. Enjoy over fluffy scallion basmati rice!


  • 1 cup red lentils, cooked according to package instructions (see below for instructions)
  • 2 Thai lime leaves (optional)
  • 1 bunch Swiss chard, stems and leaves separated and chopped
  • 1 cup carrots, peeled and diced
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 2 jalapenos, seeded and minced
  • 1 can San Marzano tomatoes
  • 1 can coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/4 teaspoon coriander powder
  • A pinch of cayenne pepper
  • Salt and pepper, to taste
  • 2 tablespoons coconut oil
  • Chopped fresh cilantro, for garnish
  • Cooked basmati rice, for serving
  • Chopped scallions, for serving
  • Juice of 1/2 a lime


  1. Cook the red lentils according to the following instructions: Rinse 1 cup of dry lentils in a strainer and place them in a pot with 4 cups of water along with the Thai lime leaves. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender but still hold their shape. Drain the lentils in a fine-mesh strainer and set aside.

  2. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and minced jalapenos, and cook until the onion is translucent, about 3-4 minutes.

  3. Add the curry powder, cumin, coriander powder, cayenne pepper, and a pinch of salt and pepper, and stir well to combine.

  4. Add the  San Marzano tomatoes, and stir to combine. Allow the mixture to come to a simmer, and then reduce the heat to low.

  5. Add the chopped Swiss chard stems and stir to combine. Cook for about 5 minutes, or until the stems have started to soften.

  6. Add the chopped Swiss chard leaves and cook until they wilt and become tender, about 2-3 minutes.

  7. Stir in the cooked lentils and the can of coconut milk, and heat until the curry is warmed through, about 5 minutes.

  8. Squeeze the juice of 1/2 a lime into the curry, and stir to combine.

  9. Serve the curry over cooked basmati rice mixed with chopped scallions, and fresh cilantro for garnish. Enjoy!