Description

This vegan recipe brings together protein-packed red lentils and fragrant Indian-inspired spices in crispy, golden patties, served with a creamy coconut curry sauce and tender spinach. It’s a feel-good, flavor-packed meal that satisfies comfort food cravings while staying 100% plant-based. Whether you’re fully vegan or just exploring more plant-forward meals, this dish is proof that meatless can still be deeply satisfying.

Ingredients

Scale

For the Lentil Patties

1 cup red lentils, rinsed

½ cup onion, finely chopped

2 cloves garlic, minced

1 tsp grated fresh ginger

½ cup breadcrumbs (use gluten-free if needed)

1 tsp cumin powder

1 tsp coriander powder

½ tsp turmeric powder

Salt, to taste

2 tbsp olive oil (for frying)

For the Coconut Curry Sauce

1 can full-fat coconut milk

2 cups vegetable broth

2 tbsp curry powder

1 cup spinach, chopped

Fresh cilantro, for garnish

Instructions

Cook the Lentils: Simmer red lentils in water until soft, about 10–15 minutes. Drain and let cool slightly.

Form the Patties: In a bowl, mix cooked lentils with onion, garlic, ginger, breadcrumbs, and spices. Season with salt. Form into patties.

Pan-Fry: Heat olive oil in a skillet and cook patties for 3–4 minutes per side, until golden brown. Remove and set aside.

Make the Sauce: In the same skillet, add coconut milk, broth, and curry powder. Simmer for 5–7 minutes until slightly thickened. Add spinach and stir until wilted.

Serve: Plate the patties and spoon the curry sauce over the top. Garnish with cilantro.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: 400–450 / Serving
Fat: 22g / Serving
Carbohydrates: 35g / Serving
Protein: 18g / Serving