• TwoCabbages Kitchen

Vegan creamy coconut curry | VEGAN & GLUTEN-FREE

Aggiornato il: 19 mag 2020

Hi guys!

How's your day going?

I was thinking of cooking some satisfying and nutritious meal which could be easily cooked in one pot, and there you go! I love creamy coconut milk and the softness of the squash, so I planned this really good curry soup which puts these two ingredients together. I added some protein like lentils, cause I find it a great combination, and they match really really well with the texture.

This vegan lentil coconut curry is vegan, gluten freen, and you it could also be oil free if you won't use any of it to saute the shallot. I just used 2 tbsp to give even more flavor, but it's up to you. Plus, it's so very easy to make, it requires just one pot and in less then 30 minutes you're gonna have your dinner ready. I'm pretty sure this juicy meal is something you won't forget easily, yet you will want to make it over and over.

Last but not least, this flavorful dish convinced Matt too, and he hates curry and squash (poor guy), but he just ate two plates of it! So, this is actually a great achievement and a prove of how it's tasty.

I'll be honest. I'm quite sure this is gonna become my favourite comfort food...


  • 1 scallot + 1 carrot, finely chopped

  • 400 gr / 3 cups squash, chopped

  • 200 gr / 1 cup uncooked lentils

  • 200 ml / ¾ cup coconut milk like this one

  • 500 ml / 2 cups homemade vegetable stock

  • A handful of chopped parsley

  • 1 tsp curry powder (or 2 , if you like it)

Plus semi-whole rice to serve at the end (optional).


Serving: 3-4 persons

  1. Finely slice the shallot and the carrot, salt and sauté with one tbsp water, one tbsp of extra-virgin olive oil, and the curry, until tender

  2. Chop the squash into medium-size pieces and rinse the lentils

  3. When the shallot is softened, add the lentils, stir and let it toast for a couple of minutes

  4. Add the squash, stir for another minute At this point, add the liquids: vegetable stock, coconut milk (not all, leave 4-5 tbsp for decoration), stir and leave to cook on a low heat for 20 minutes

  5. Stir occasionally, after 10 minutes most of the liquid must have been absorbed, the squash is tender and the lentils are about to finish their cooking Let it cook for another five minutes, then remove 20% of the mixture and blend it in a blender with 240 ml / 1 cup of water Put everything back on the heat and finish cooking for the last five minutes

  6. Serve in the bowls with a drizzle of coconut milk, grated pepper and a handful of chopped parsley.

TIP: I usually serve this over some semi-whole rice or brown rice.

Store in a sealed container in the fridge for up to 4 days.

Should you try this at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)

Love & Enjoy.

Cristiana & the Cabbages

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